Green Papaya and Chicken Salad (Gỏi Đu Đủ Gà)
Crisp, refreshing and balanced. Shredded green papaya is layered with tender chicken, crunchy vegetables and herbs, then finished with a classic Vietnamese lime and fish sauce dressing, peanuts and fried shallots.
Ingredients
Salad
- 3 cups green papaya julienned, firm and unripe
- 300 g cooked chicken shredded
- 1 cup bean sprouts
- 1 carrot finely julienned
- 1 red capsicum thinly sliced
- 1 cup cherry tomatoes halved
- Vietnamese mint leaves handful diced
- coriander leaves handful diced
Dressing
- 3 tbsp lime juice
- 2 tbsp fish sauce to taste
- 1 tbsp sugar to taste
- 1 clove garlic finely minced
- 1 tsp fermented chilli or sliced fresh chilli, to taste
- 2 tbsp water
To Finish
- 1/3 cup roasted peanuts crushed
- fried shallots to serve
Instructions
- Peel the papaya, remove the seeds and julienne into fine matchsticks. If very firm or slightly bitter, soak in iced water for 5 to 10 minutes, then drain well.
- Place the papaya, chicken, bean sprouts, carrot, capsicum, cherry tomatoes and herbs into a large bowl.
- Whisk together the lime juice, fish sauce, sugar, garlic, chilli and water until balanced and bright.
- Just before serving, pour the dressing over the salad and toss gently but thoroughly.
- Finish with crushed peanuts and fried shallots and serve immediately.
Notes
Papaya should be pale, crisp and firm. Add dressing just before serving to keep everything fresh. For pre-prepped lunches, keep the dressing, peanuts and fried shallots separate and assemble just before eating.
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