More Ms. Vy
She shredded green papaya with amazing speed, using a funky little tool that resembles a Cub Scout craft project gone awry.
Green Papaya Salad
[ a simplified version of Ms. Vy’s}
Shred enough green papaya to measure 100 grams. of short strands.
Rinse in fresh cool water, then soak in cold water for 15-20 minutes. Drain well.
Shred a small amount of raw carrot, just to add a bit of color to the salad.
Combine 1 TB lime juice, 3/4 tsp. sugar, 2/3 tsp. fish sauce, 1 tsp garlic puree and 1 tsp pounded red chile.
Add dressing to shredded papaya and carrot. Toss, then add 2 cups of slightly cut up herb leaves, ideally using a mixture of Vietnamese mint, anise basil, coriander and green shiso., if available, although other varieties of mint and basil work well.
Add a dash of roasted sesame oil and a tablespoon of peanut oil. Mix quickly and gently, preferably using chopsticks.
Garnish with roasted sesame seeds and a tablespoon of roasted peanuts.
Monday, May 11th, 2009 at 4:42 pmand is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
