Gỏi Đu Đủ
A green papaya salad most credibly traced to ethnic Lao tradition, particularly the historically Lao-populated Isaan region of northeastern Thailand, making it a real shared regional dish rather than a Vietnam-versus-Thailand rivalry: both Vietnam's gỏi đu đủ and Thailand's som tam are genuine regional descendants of that shared Lao origin, not independent inventions. Real gỏi đu đủ has its own distinct character within that shared lineage, built on a fish-sauce-based dressing, Vietnamese herbs like rau răm, and roasted peanuts, tossed or lightly pounded rather than the more aggressively bruised, tomato-and-long-bean-heavy style typical of Thai som tam.
⚠ Contains: Peanut, Fish, Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 green papaya, shredded
- 1 carrot, shredded
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp sugar
- 2 cloves garlic, minced
- 1-2 chiles, minced
- 1/4 cup roasted peanuts, crushed
- Rau răm (Vietnamese coriander) and dried shrimp or dried beef, to taste
Steps
- Whisk the fish sauce, lime juice, sugar, garlic, and chile into a dressing.
- Toss the shredded papaya and carrot with the dressing.
- Lightly pound or massage the mixture by hand to soften the papaya slightly.
- Add the rau răm and dried shrimp or beef if using.
- Top with crushed peanuts and serve immediately.