Gỏi Đu Đủ, the Vietnamese green papaya salad, is a vibrant celebration of fresh, crisp textures and bold flavors that perfectly captures the essence of Vietnamese cuisine. This refreshing dish features julienned green papaya as its foundation—an unripe fruit with a firm, crunchy texture and subtle sweetness that serves as the perfect canvas for the salad’s complex flavor profile.
Unlike its Thai counterpart (som tam), the Vietnamese version emphasizes a harmonious balance of sweet, sour, salty, and umami notes without the intense heat.
The beauty of Gỏi Đu Đủ lies in its thoughtful composition of contrasting elements: the crisp papaya is tossed with tender poached shrimp, bringing a delicate seafood sweetness. Fresh herbs like mint, cilantro, and Vietnamese rau răm (Vietnamese coriander) add aromatic complexity, while crushed roasted peanuts provide a satisfying crunch and nutty depth.
The dressing—a nuanced blend of fish sauce, lime juice, garlic, and palm sugar—ties everything together with its perfect balance of tangy, savory, and subtly sweet notes.
Traditionally served as a light appetizer or side dish in Vietnamese households, this salad embodies the Vietnamese philosophy of food that nourishes both body and soul. It’s especially popular during warm weather, as its refreshing quality provides relief from the heat while the abundance of raw vegetables and herbs delivers a nutritional boost.
The dish not only satisfies the palate with its complex layers of flavor and texture but also delights the eye with its colorful presentation, making it a truly holistic culinary experience that reflects Vietnam’s rich food culture.
Timing
📌 Number of Servings: 4
⏳ Preparation Time: 30 minutes
🔥 Cooking Time: 10 minutes
Total Time: 40 minutes
🥢 Ingredients :
For the Salad:
✅ 1 medium green papaya (about 2 pounds)
✅ 12 ounces medium shrimp, peeled and deveined
✅ 1 medium carrot, julienned
✅ 1/2 cup fresh mint leaves, roughly chopped
✅ 1/2 cup fresh cilantro leaves, roughly chopped
✅ 1/4 cup Thai basil or regular basil leaves, torn
✅ 1/4 cup Vietnamese coriander (rau răm), optional
✅ 1/3 cup roasted peanuts, crushed
✅ 2 tablespoons fried shallots (optional)
For the Dressing:
✅ 3 tablespoons fish sauce
✅ 3 tablespoons fresh lime juice
✅ 2 tablespoons palm sugar or brown sugar
✅ 1 garlic clove, minced
✅ 1 bird’s eye chili, finely chopped (adjust to taste)
✅ 1 tablespoon water
👨🍳 Instructions :
Prepare the Shrimp:
Bring a medium pot of water to a boil with 1 teaspoon salt.
Toss in the shrimp and sauté for 2–3 minutes, or until they become pink and lose their translucent appearance.
Remove the shrimp with a slotted spoon and place in an ice bath to stop cooking.
Once cooled, drain well and slice each shrimp in half lengthwise. Set aside.
Prepare the Green Papaya:
Remove the skin from the green papaya, then slice it lengthwise into two halves.
Remove the seeds using a spoon.
Using a mandoline slicer, sharp knife, or the julienne blade of a vegetable peeler, cut the papaya into thin strips.
Place the shredded papaya in a large bowl of cold water for 5 minutes to crisp up, then drain thoroughly.
Make the Dressing:
In a small bowl, combine the fish sauce, lime juice, palm sugar, minced garlic, chopped chili, and water.
Stir until the sugar is completely dissolved.
Taste and adjust flavors as needed.
Assemble the Salad:
In a large mixing bowl, combine the green papaya, julienned carrot, and herbs.
Pour about three-quarters of the dressing over the salad and toss well to combine.
Add the cooked shrimp and toss gently again.
Serve:
Transfer the salad to a serving platter.
Sprinkle with crushed peanuts and fried shallots (if using).
Drizzle the remaining dressing over the top.
Serve immediately for the best texture and flavor.
💡 TIPS :
Selecting Green Papaya: Choose a firm, green papaya with no signs of yellowing for the best crunchy texture.
Julienning Technique: If you don’t have a mandoline, you can use the large holes of a box grater or simply julienne with a sharp knife.
Quick Soak: Soaking the julienned papaya in cold water makes it extra crisp and helps remove excess starchiness.
Prep in Advance: Prepare each component ahead of time and combine them right before serving for maximum freshness. Keep the dressing separate until ready to serve.
Vegetarian Option: Skip the shrimp and substitute soy sauce or vegetarian “fish sauce” for the traditional fish sauce.
📊Nutrition Information (per serving)
Note: Nutrition values are approximate and vary based on ingredients and portion sizes
Calories: 210
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 115mg
Sodium: 890mg
Total Carbohydrate: 25g
Dietary Fiber: 4g
Sugars: 17g
Protein: 18g
❓ FAQ :
Can I make this salad in advance?
You can prepare all components in advance, but it’s best to assemble the salad just before serving to maintain the crunchy texture and fresh flavors.
How do I know if my papaya is unripe enough for this recipe?
A proper green papaya should be firm with dark green skin. The flesh should be white or very pale green with no signs of yellowing.
Can I use ripe papaya instead of green papaya?
No, ripe papaya has a completely different texture and flavor. Green papaya is crunchy and mild, while ripe papaya is soft and sweet.
Is there a vegetarian alternative to fish sauce I can use?
You can use soy sauce mixed with a little lime juice and sugar, or look for vegetarian “fish sauce” alternatives made with seaweed.
How long does this salad keep in the refrigerator?
The dressed salad is best consumed immediately. If needed, it can be refrigerated for up to 24 hours, though the texture will soften.
Can I make this salad less spicy?
Yes, you can reduce or omit the chili entirely for a milder version that still maintains the authentic flavors.
What are some good side dishes to serve with Gỏi Đu Đủ?
This salad pairs well with grilled meats, particularly lemongrass chicken or pork, and is often served as part of a larger Vietnamese meal.
Can I use canned shrimp instead of fresh?
Fresh shrimp provides the best flavor and texture, but in a pinch, you can use well-drained canned shrimp.
What can I substitute for green papaya if I can’t find it?
Jicama, unripe mango, or even kohlrabi can provide a similar crunchy texture, though the flavor will be different.
Is this dish gluten-free?
The recipe is naturally gluten-free, but always check your fish sauce brand as some may contain gluten or wheat.
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