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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