Green Papaya Salad with Jerky

Fresh herbs combine with beef jerky for Tin Vuong's version of papaya salad

A Southeast Asian staple, green papaya salad combines thin strands of unripe papaya with fresh herbs, dried shrimp and nuoc cham. L.A.-based chef Tin Vuong shares his recipe for the dish, in which he adds pieces of Chinese beef jerky for texture and rich flavor.

Since the dressing contains lime juice and fish sauce, toss the salad only immediately before serving. As it sits, the acid and salt with make the crunchy strands of papaya and vegetables weep—not a good look for any salad.

To learn more, read "Banh Mi, Myself & I."

Recipe adapted from Tin Vuong, Little Sister, Los Angeles, CA

Green Papaya Salad With Jerky
4.7 from 50 ratings
This spin on papaya salad combines fresh herbs and veg with chewy beef jerky and tangy nuoc cham.
Prep Time
25
minutes
Cook Time
5
minutes
Servings
6
servings
Total time: 30 minutes
Ingredients
  • 2 tablespoons long-grain rice
  • 12 ounces (½ large) green papaya—peeled, seeded and julienned (2 cups)
  • 1½ cups julienned cucumbers
  • ½ cup (4 ounces) Chinese jerky, roughly torn
  • 2 tablespoons Thai basil, plus more for garnish
  • 2 tablespoons mint leaves, plus more for garnish
  • 2 tablespoons cilantro leaves, plus more for garnish
  • 2 tablespoons red nuoc cham
  • 1 tablespoon green nuoc cham
  • 1 tablespoon dried baby shrimp
  • 1 small carrot, peeled and julienned
  • 1 scallion, thinly sliced on a bias
  • 1 jalapeño—stemmed, seeded and julienned
  • ¼ small red onion, julienned
  • Lime wedges, for serving
Directions
  1. In a medium skillet, add the rice and toast over medium heat, tossing often, until golden brown, 2 to 3 minutes. Transfer to a mortal and pestle or spice grinder, and let cool completely. Grind to a coarse texture, then transfer to a large bowl.
  2. Add the rest of the ingredients to the bowl and toss to coat. Transfer to a platter and garnish with more fresh herbs, then serve with lime wedges. *This article was originally published on 05/23/2016 by Tasting Table editors. The restaurant, chef and/or recipe are in no way affiliated with or endorsing the featured sponsor.
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