Elevated Snacks · Vietnamese
Nom Du Du
Green papaya salad with a crunch, dressed in a tangy sauce spiked with fresh chili.
Why This Works
The raw texture of the green papaya provides a refreshing crunch that perfectly contrasts the bold, spicy-acidic dressing.
The Upgrade
Add a few slices of beef jerky (kho bo) for a chewiness that balances the crunch.
Chef's Secret
Michelin TechniqueIce the shredded papaya in water for 10 minutes before dressing; it makes the shreds significantly crispier.
Ingredients
Total time including resting: 20 min
Directions
Whisk fish sauce, lime juice, sugar, garlic, and chili until the sugar is completely dissolved.
3 minCombine shredded papaya and carrots in a large chilled bowl.
2 minPour the dressing over the vegetables and toss vigorously; the acid starts to soften the fibers.
2 minLet it sit for a few minutes so the papaya absorbs the vinaigrette.
5 minFold in the fresh Thai basil just before serving to prevent wilting.
1 minTop generously with crushed roasted peanuts for a distinct savory crunch.
1 minServe chilled as a refreshing starter.
1 minWine Pairing
Sauvignon Blanc
White Wine
The BottleGreywacke Sauvignon Blanc
The aggressive acidity and citrus-lime zest of this Sauvignon Blanc mimic the dressing of the papaya salad. It bridges the gap between the crunch of the fruit and the sharp, spicy punch of the chili dressing.
Nutrition per Serving
140
calories
4g
protein
22g
carbs
5g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Meat Skewers
Add grilled pork or chicken skewers to the salad to provide substantial protein and fat.
Ingredients
Directions
In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, grated ginger, and black pepper.
Add pork or chicken cubes to the marinade, ensuring each piece is coated. Marinate for at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
If using wooden skewers, soak them in water for at least 30 minutes prior to use to prevent burning.
Thread marinated meat onto skewers, leaving a small space between pieces for even cooking.
Preheat grill to medium-high heat (400-450°F).
Grill skewers for 8-12 minutes, turning occasionally, until cooked through and lightly charred. Internal temperature for pork should reach 145°F and for chicken 165°F.
Side Dish
Rice Paper Wraps
Serve with damp rice paper so guests can roll the salad into fresh, portable parcels.
Ingredients
Directions
Prepare a wide shallow bowl filled with warm water.
Arrange the mint, cilantro, basil, lettuce, and bean sprouts on a chilled platter.
Present the rice paper sheets in a stack alongside the herb platter.
Instruct guests to dip a single sheet of rice paper into the warm water for 5 seconds until pliable.
Transfer the dampened paper to a plate and layer with a small portion of herbs and greens.
Roll the rice paper tightly into a cylindrical parcel and consume immediately.
Member Reviews
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Tastes like something you'd pay 30 dollars for at a restaurant.