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STEPS
INGREDIENTS
1 green papaya roughly 1.5 lbs

1 green papaya roughly 1.5 lbs

1/2 cup pickled carrots and daikon, juices squeezed out and drained

1/2 cup pickled carrots and daikon, juices squeezed out and drained

1/2 bunch of coarsely chopped tia to (perilla/shiso)

1/2 bunch of coarsely chopped tia to (perilla/shiso)

1/2 bunch of coarsely chopped rau ram (Vietnamese coriander)

1/2 bunch of coarsely chopped rau ram (Vietnamese coriander)

1/2 bunch of coarsely chopped mint

1/2 bunch of coarsely chopped mint

3 tbs crushed roasted peanuts

3 tbs crushed roasted peanuts

Then preparing, nuoc mam cham, dipping fish sauce

1 cup water 4 tablespoons rice vinegar 4 tablespoons sugar 5 tablespoons fish sauce 1 tablespoon garlic, finely chopped 2 small fresh chili peppers

1 cup water 4 tablespoons rice vinegar 4 tablespoons sugar 5 tablespoons fish sauce 1 tablespoon garlic, finely chopped 2 small fresh chili peppers

Directions: 1-Boil water with vinegar and sugar; allow it to cool. 2- Combine garlic, peppers, and add mixture. 3-Stir in the fish sauce.

Toss shredded papaya, pickled carrots and daikon, rau ram, tia to, and mint with about 3-4 tbs nuoc mam cham sauce in a big mixing bowl.

The creator of this guide has not included ingredients