Papaya Salad Recipe

Peel the green papaya, cut it in half lengthwise and remove seeds. Using a mandoline or a sharp knife, julienne the papaya into thin matchstick pieces (about 4–6 cups). Place in a large bowl and refrigerate briefly while you prepare other ingredients.

Trim ends of the green beans and cut into 1–1.5 inch pieces. Halve the cherry tomatoes. Pick mint and cilantro leaves from stems and coarsely chop leaves (reserve some whole mint for garnish). Prepare carrot ribbons if using.

If using minced chicken or pork: season with 1/8 tsp pepper and a pinch (about 1/8 tsp) salt. If using crispy pork belly: chop into bite-sized pieces and set aside.

Crush roasted rice (khao khua): if whole or coarse, toast in a dry pan for 1–2 minutes until aromatic then grind/pound in a mortar and pestle to a coarse powder. Measure 2 tablespoons.

For minced chicken/pork

Heat 1 tablespoon neutral oil in a small skillet over medium-high heat. Add the minced meat and cook, stirring and breaking up, until no longer pink and lightly browned, about 4–6 minutes. Season with a pinch of salt. Remove from heat and set aside to cool slightly.

For crispy pork belly

If using already-cooked crispy pork belly, warm briefly in a skillet over medium heat for 1–2 minutes to render any fat and crisp edges. Drain excess fat on paper towels and set aside. If starting from raw, roast or pan-fry until fully cooked and crisp, then chop.

In a small bowl, combine fish sauce (3 tbs), fresh lime juice (3 tbs), palm sugar (2 tbs). Stir until sugar is fully dissolved. Taste and adjust balance: it should be tangy and salty with some sweetness.

Add minced garlic and finely chopped chiles (start with 1–2 chiles, add more to taste). Stir in 2 tablespoons crushed roasted rice. Set dressing aside.

In a large mixing bowl, add the julienned papaya, green beans, halved cherry tomatoes, carrots (if using), and chopped mint and cilantro (reserve some herbs for garnish).

Add the cooked protein (minced meat or crispy pork belly) to the bowl.

Pour the dressing over the salad ingredients. Toss thoroughly with tongs or two large spoons to combine and lightly bruise the papaya and herbs so they absorb the dressing, about 1–2 minutes. Taste and adjust: add more fish sauce for salt, lime for acidity, or palm sugar for sweetness if needed.

Fold in 2 tablespoons of crushed roasted rice (if you prefer texture, reserve some to sprinkle on top instead).

Plate the papaya salad on a serving platter or divide among plates. Sprinkle chopped roasted peanuts and fried shallots over the top. Garnish with remaining mint and cilantro leaves.

Serve with lettuce or cabbage leaves and lime wedges on the side for scooping and extra acidity. Offer extra crushed roasted rice and chiles at the table for guests to adjust heat and crunch.