More delicate, Vietnamese green papaya salad is fresh, tangy salad is mix with herbs and is easy to make. It’s crunchy and is more great with dry beef
Ingredients
- 200 gr Beef dried
- 400 gr Shreaded green papaya
- 100 gr Shearded carrot
- 50 gr Coriander
- 30 gr Vietnamese mints
- 30 gr Marjoram
- 1 tbs Peanuts
- 1 tbs Sesames
- *Salad dressing
- 1 tbs Chopped chilli
- 1 tbs Chopped garlic
- 1/2 cup of Vinegar
- 1 cup of Sugar
- 3/4 cup of Fish sauce
- 1/2 cup of Lemon juice
Method
- Wash the green papaya and carrot drain
- Wash the coriander, Vietnamese mints and marjoram, drain then cut 1cm.
- Toast the peanuts and sesames crush into small pieces.
- Mix papaya, carrot with the salad dressing in 5 minutes. Separate then drain and remove to another bowl and beef dried, coriander, Vietnamese mints, marjoram, peanuts, sesame,mix well again.
- Put salad on dish, add peanut on stop and decorate by carrot flowers.
*Salad dressing: mix sugar, vinegar, fish sauce ,lemon juice then stir well and add chopped chilli, chopped garlic.
