Green Papaya Salad with Shrimp, Herbs, and Peanuts

Quick Recipe Version (TL;DR)

• Yield: 4 as a light main (or 6 as a side)
• Prep Time: 25 minutes (includes 10 minutes soaking)
• Cook Time: 15 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 medium green papaya (1.8–2 lb), peeled and shredded (about 6 cups)
• Ice bath: 4 cups cold water + 1 tsp kosher salt + 1 tsp sugar
• 8 oz medium shrimp, peeled and deveined
• 6 oz boneless pork shoulder or pork loin
• Herbs: 1 cup rau ram (Vietnamese coriander) leaves, 1/2 cup Thai basil leaves, 1/2 cup cilantro (optional)
• 2 scallions, thinly sliced; 1 small carrot, julienned (optional)
• Nuoc cham: 3 tbsp fish sauce, 3 tbsp fresh lime juice, 2 tbsp rice vinegar, 2 tbsp warm water, 2 tbsp sugar, 2 garlic cloves (minced), 1–2 Thai chiles (sliced)
• 1/3 cup roasted peanuts, roughly chopped
• 1/2 cup fried shallots (store-bought or homemade)
• Prawn crackers (banh phong tom), ready-to-eat or fry per package

Do This

• 1. Shred papaya; soak 10 minutes in ice bath (salt + sugar). Drain and pat very dry.
• 2. Whisk nuoc cham until sugar dissolves; set aside.
• 3. Simmer pork in salted water 12–15 minutes (145°F); cool and slice thin. Poach shrimp 2–3 minutes until pink; cool.
• 4. Toast peanuts in a dry pan 3–4 minutes; use fried shallots (store-bought or homemade).
• 5. Toss papaya with herbs, scallions, carrot, proteins, and 3/4 of the dressing.
• 6. Pile onto a platter; finish with peanuts, fried shallots, and remaining dressing. Serve with prawn crackers.

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Why You’ll Love This Recipe

• Crunchy, fresh, and zippy—classic Vietnamese flavors in a 40-minute salad.
• Flexible proteins: shrimp, pork, or both. It is delicious either way.
• Make-ahead friendly: keep components separate, toss at the table.
• Perfect party food with prawn crackers for scooping.

Grocery List

• Produce: Green papaya, limes, garlic, Thai chiles, Thai basil, rau ram (Vietnamese coriander), cilantro (optional), scallions, carrot (optional), ginger (for poaching), shallots (if frying your own)
• Dairy: None
• Pantry: Fish sauce, rice vinegar, sugar, kosher salt, neutral oil, roasted peanuts, fried shallots (or shallots + oil), prawn crackers; proteins: shrimp and pork

Full Ingredients

Papaya Base

• 1 medium green papaya (1.8–2 lb), peeled, seeded, and shredded (about 6 cups)
• 4 cups ice-cold water
• 1 tsp kosher salt
• 1 tsp granulated sugar

Nuoc Cham Dressing

• 3 tbsp fish sauce
• 3 tbsp fresh lime juice (1–2 limes)
• 2 tbsp rice vinegar
• 2 tbsp warm water
• 2 tbsp granulated sugar
• 2 garlic cloves, finely minced
• 1–2 Thai chiles, thinly sliced (seeded for less heat)

Protein (choose one or both)

• 8 oz medium shrimp, peeled and deveined
• 6 oz boneless pork shoulder or pork loin
• Poaching liquid: 6 cups water + 1 tsp kosher salt + 2 slices fresh ginger + 1 scallion (optional aromatics)

Herbs and Veg

• 1 cup rau ram (Vietnamese coriander) leaves
• 1/2 cup Thai basil leaves
• 1/2 cup cilantro leaves and tender stems (optional)
• 2 scallions, thinly sliced
• 1 small carrot, peeled and julienned (optional, for color)

Crispy Toppings

• 1/3 cup roasted peanuts, roughly chopped
• 1/2 cup fried shallots (store-bought or homemade; see steps)

To Serve

• Prawn crackers (banh phong tom), ready-to-eat or fry per package instructions

Step-by-Step Instructions

Step 1: Prep and crisp the green papaya

Peel the papaya, halve it, and scrape out any soft seeds. Shred the flesh using a julienne peeler, mandoline, or a coarse grater to get long, thin strands. In a large bowl, combine 4 cups ice water with 1 tsp kosher salt and 1 tsp sugar. Add the papaya and soak for 10 minutes to firm and crisp the strands. Drain thoroughly, then spin dry in a salad spinner or spread on a clean towel and pat very dry. The drier the papaya, the crunchier your salad. Note: Green papaya sap can be sticky—wear gloves if you have sensitive skin.

Step 2: Whisk the nuoc cham dressing

In a bowl, whisk together fish sauce, lime juice, rice vinegar, warm water, and sugar until the sugar dissolves. Stir in the minced garlic and sliced Thai chiles. Taste and adjust: add lime for brightness, fish sauce for saltiness, or sugar for balance. Set aside; reserve 1–2 tablespoons for finishing at the table.

Step 3: Poach shrimp and simmer pork

Bring 6 cups water, 1 tsp kosher salt, ginger, and scallion to a gentle simmer. Add the pork and cook 12–15 minutes until the center reaches 145°F. Transfer to a plate, cool, and slice thinly against the grain. Return the same pot to a simmer and add the shrimp; cook 2–3 minutes until pink and just opaque. Drain and spread on a plate to cool. If you like, briefly chill the proteins to keep the salad extra crisp.

Step 4: Toast peanuts and fry shallots (or use store-bought)

Toast the peanuts in a dry skillet over medium heat, stirring, 3–4 minutes until fragrant; cool and roughly chop. For fried shallots, heat 1/2 cup neutral oil in a small saucepan to 275–300°F. Add 1/2 cup thinly sliced shallots and fry 8–12 minutes, stirring, until pale golden (they darken quickly off heat). Strain onto paper towels and salt lightly. Save 1–2 teaspoons of the shallot oil to enrich the dressing if you like.

Step 5: Fry or prep prawn crackers

If using raw prawn cracker chips, heat 1–1.5 inches neutral oil to 350–360°F in a small pot. Fry a few chips at a time (they puff in 2–3 seconds), then remove and drain on paper towels. Alternatively, use ready-to-eat crackers. Keep them uncovered so they stay crispy.

Step 6: Toss the salad

In a large mixing bowl, combine the dried papaya, carrot, scallions, rau ram, Thai basil, and cilantro. Add the sliced pork and shrimp. Drizzle in about 3/4 of the nuoc cham and toss gently with clean hands to coat without bruising the herbs. The papaya should glisten but not be soggy—add more dressing as needed.

Step 7: Plate and finish

Pile the salad high on a large platter or shallow bowl. Shower with roasted peanuts and fried shallots. Spoon over the remaining dressing for a glossy finish. Serve immediately with prawn crackers on the side for scooping.

Pro Tips

• For the best crunch, get truly green, unripe papaya—firm, pale, and without sweet aroma.
• Dry the shredded papaya very well after soaking. Excess water dilutes the dressing.
• Slice proteins thinly so they mingle with the shreds rather than weighing the salad down.
• Toss gently with clean hands; it preserves the long strands and keeps herbs perky.
• Use a little shallot oil in the dressing for a subtle, extra-savory sheen.

Variations

• Vegetarian/Vegan: Swap fish sauce for vegan fish sauce or 2 tbsp soy sauce + 1 tbsp lime juice. Use crispy pan-seared tofu instead of shrimp/pork.
• Green Mango Twist: Replace half the papaya with green mango for sweet-tart contrast.
• All Shrimp or All Pork: Use 12 oz of a single protein if you prefer one over the other.

Storage & Make-Ahead

Keep components separate for up to 24 hours: shredded papaya (covered and well-dried), cooked shrimp and pork (in airtight containers), toasted peanuts, fried shallots, and nuoc cham (refrigerated up to 1 week). Fry prawn crackers just before serving or use ready-made. Toss the salad no more than 15 minutes before eating for maximum crunch. Leftover dressed salad will soften; it is still tasty within 24 hours but loses its snap.

Nutrition (per serving)

Approximate for 4 servings with both proteins and toppings: 420 calories; 21 g protein; 18 g fat; 42 g carbohydrates; 5 g fiber; 10 g sugar; 1,100 mg sodium. Values will vary with portion size, protein choice, and prawn crackers.