Thursday, June 09, 2016

MENU's Recipe of the week: Green Pawpaw salad from Vietnam

We had dinner cooked for us in a Vietnamese village on our trip and they got us all involved making this lovely salad. You need a hard green unripe pawpaw

1 unripe pawpaw approx. 500g - 1 carrot - 1 T each of fresh mint, basil and coriander, chopped - 1 T chopped roasted peanuts - some freshly chopped red chilli - 1 T crisp roasted onions

Nuoc cham dressing 2 tbsp rice vinegar - 2 tbsp fish sauce - 1 tbsp lime juice - 2 tbsp sugar - 1/2 cup water - 1 clove garlic, finely chopped - a little freshly chopped red chilli
Peel the pawpaw and then grate it into long thin strands using a mandolin or grater. Put into a bowl. Peel and grate the carrot in the same way, but keep it aside. Cover the pawpaw with boiling water and using a wooden spoon give it a good stir for about a minute or two. It will probably change colour from white to pale green. At the last minute add the carrot, mix in and then immediately drain off all the water, as much as you can. Set aside to cool. Mix up the dressing and stir well till all the sugar is dissolved. Add it to the pawpaw with the herbs and stir well. Sprinkle over the peanuts, crispy onions and the chilli. Serve and enjoy. You can add peeled prawns and or sliced roasted meat.
© John & Lynne Ford, Adamastor & Bacchus 2016
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