Vietnamese Papaya Salad
6 servings
50 minutes
Vietnamese papaya salad is a harmony of freshness, spiciness, and textures. This vibrant and aromatic salad reflects the essence of Vietnamese cuisine, where lightness meets depth of flavor. The main ingredient is papaya, which adds freshness and a crunchy texture to the dish. Combined with radish, spicy chili pepper, and fragrant lime juice, it creates a balance of sour-sweet and spicy flavors. Marinated beef steak grilled and fried adds richness and depth. Crunchy peanuts give the dish a nutty note. It’s an ideal salad for warm days that can be served as a standalone dish or side. Historically, such salads are an integral part of Vietnamese gastronomy, reflecting local traditions of using fresh ingredients and balancing flavors.
1
Cut the steak into strips and mix with 2 tablespoons of fish sauce, sugar, minced garlic, minced shallots, and WOK seasoning mix. Let marinate for 2 hours.
- Beef steak: 400 g
- Fish sauce: 3 tablespoons
- Sugar: 1 tablespoon
- Garlic: 1 clove
- Shallots: 1 piece
- Seasonings: to taste
2
Peel and slice the papaya and radish into very thin strips. Cut the chili pepper into thin rings and mix with the papaya, radish, soy sauce, remaining fish sauce, and juice of one lime.
- Papaya: 700 g
- Radish: 250 g
- Chili pepper: 1 piece
- Soy sauce: 2 tablespoons
- Fish sauce: 3 tablespoons
- Lime: 1 piece
3
Remove the meat from the marinade, grill it in a grill pan (one minute on each side), and then briefly fry it in a deep fryer. Chop the nuts and mix them with the papaya salad. Distribute everything onto 4 plates (meat on top) and serve.
- Beef steak: 400 g
- Vegetable oil: 300 ml
- Roasted peanuts: 100 g