This Vietnamese Green Papaya Salad is topped with tender lemongrass beef, fresh herbs, and tangy Nuoc Cham dressing for a fresh, flavorful, protein-packed meal. Video.
One of my favorite meals while traveling through Vietnam was this Vietnamese Green Papaya Salad. I remember eating it with Brian on a hot, sweltering day, in the beautiful town of Hoi An. The cool, crunchy green papaya and handfuls of fresh herbs were so refreshing and cooling-it is one of those meals that I’ll never forget!
Here, crisp shredded green papaya is tossed with mint, cilantro, and basil, then topped with tender, caramelized lemongrass beef and a tangy Nuoc Cham dressing. Every bite is a delicious contrast of cool and crunchy, warm and savory, with that irresistible Vietnamese balance of salty, sweet, sour, and spicy.
It’s light and refreshing yet substantial enough for dinner - especially welcome on hot summer nights. And if you can’t find green papaya, simply swap in rice vermicelli noodles; the flavorful lemongrass beef, fresh herbs, and Nuoc Cham are just as delicious served that way.
This meal was outstanding. The flavors go so well together. Another winner with my husband and three young boys. I'm so excited to have found your blog! We have now tried 4 of your recipes, and we have not been disappointed. Thank you!
What is Green Papaya?
Green papaya is simply unripe papaya, harvested before the fruit becomes soft and sweet. It has pale, firm flesh with a mild flavor and a crisp, crunchy texture, making it ideal for fresh salads like this Vietnamese salad. It’s not sweet; it’s crisp and crunchy like cucumber!
Green papaya salad is believed to have originated in Laos, where it is a national dish known as tam mak hoong or tam som. From there, it spread to northeastern Thailand and eventually throughout the country, where it became widely known as a Thai salad, som tum.
Why You’ll Love This Green Papaya Salad
Fresh, crunchy, & satisfying. Crisp green papaya, loads of fresh herbs, and tender beef create a salad that’s light and refreshing yet hearty enough for dinner.
The lemongrass beef is packed with flavor. Beef is marinated with fresh lemongrass, garlic, fish sauce, five-spice, and sesame oil, then quickly seared until beautifully caramelized.
That Nuoc Cham dressing! Lime, fish sauce, garlic, chili, and a touch of sweetness create that irresistible Vietnamese balance of salty, sweet, sour, and spicy.
Loaded with fresh herbs. Mint, cilantro, and Thai basil aren’t just garnishes here - they’re a big part of what makes every bite so fragrant and vibrant.
Easy to adapt. Can’t find green papaya? Serve the lemongrass beef, herbs, and dressing over rice vermicelli noodles instead for an equally delicious Vietnamese-inspired meal.
Green Papaya Salad Ingredients
- Beef - Flank steak or skirt steak all work beautifully. Slice thinly for tender, flavorful bites.
- Green papaya - Shredded green papaya is crisp, refreshing, and perfect for soaking up the Nuoc Cham dressing. Rice noodles can be substituted for a heartier meal.
- Red onion - Thinly sliced for a little bite and crunch.
- Fresh herbs - Mint, cilantro, and Thai basil give this salad its wonderfully fresh, aromatic Vietnamese flavor. Regular basil can be substituted for Thai basil.
- Vietnamese beef marinade - Lemongrass, garlic, fish sauce, sesame oil, olive oil, oyster sauce, sugar, salt, pepper, chili flakes, and five-spice create a deeply savory, aromatic marinade. Lemongrass can be found in most grocery stores, in the herb or produce section. If you find you cook with lemongrass a lot, a nice option is purchasing it in bulk, already chopped, in the freezer section of most Asian grocery stores.
- Nuoc Cham dressing - Lime juice, fish sauce, sugar, garlic, and fresh chili create the classic balance of tangy, salty, sweet, and spicy flavors.
- Optional garnishes - Crushed roasted peanuts, crispy shallots, red chilies, and fresh lime wedges add crunch and an extra pop of flavor. Fried shallots can either be made from scratch or store-bought. Trader Joe’s and most Asian markets offer them as a condiment already packaged, which I have found extremely handy and tasty.
How to Make Green Papaya Salad with Beef
1. Blend the marinade. Add the marinade ingredients to a bowl and mix, or add to a blender or food processor and blend until smooth.
2. Marinate the beef. Toss the beef with the marinade and let sit for 30 minutes or chill in the fridge overnight.
3. Shred the green papaya. Use a shredder to peel and shred the green papaya ( I like this Kiwi Brand below). You can also grate it. Place it in a bowl of ice water for 15-20 minutes. Feel free to substitute vermicelli noodles here and prep them according to package instructions.
4. Mix the dressing ingredients. Add lime juice, fish sauce, sugar, oil, chili, and garlic to a bowl and whisk.
5. Grill the beef. Place the marinated beef on the grill or on a grill pan (if using a grill pan, work in batches to get a good sear and prevent steaming). Sear each side until cooked to medium or medium rare. Slice thinly.
6. Assemble. Drain the papaya and transfer to a large mixing bowl or serving bowl. Mix with the herbs, red onion, and dressing. Toss in the beef or serve on the side.
7. Garnish. Serve each dish with a sprinkling of fresh herbs, roasted peanuts, and crispy shallots.
Chef’s Tips
- Give the beef time to marinate. A 30-minute rest works in a pinch, but a few hours or overnight will give you the deepest flavor.
- Don’t skip the ice bath. Soaking the shredded green papaya in ice water for 15-20 minutes makes it extra crisp and refreshing. Drain and pat dry before tossing with the dressing.
- Taste the nuoc cham. The magic of this sauce is its balance between salty, sweet, sour, and spicy. Limes and fish sauce may vary, so taste and adjust, adding more lime, sugar, fish sauce, or chili as needed.
- Get the grill nice and hot! High heat gives the beef delicious caramelized, slightly charred edges while keeping the inside juicy and tender.
- Slice beef against the grain. Use a sharp knife and cut against the grain. This shortens the muscle fibers, making the flank or skirt steak much more tender.
- Dress just before serving. For the crunchiest papaya, toss the salad with the nuoc cham shortly before serving.
Serving Suggestions
Serve Vietnamese Green Papaya Salad as a light yet satisfying summer lunch or dinner, with extra lime wedges roasted peanuts, and crispy shallots at the table.
For a larger meal, pair with fresh spring rolls, shrimp spring rolls, shrimp lettuce wraps, chicken lettuce wraps, grilled lemongrass shrimp, and a side of jasmine rice or sticky rice.
Meal Prep & Storage
To meal prep, marinate the beef overnight and make the Nuoc Cham Dressing 1-3 days ahead. Prep the herbs and papaya separately, then assemble and dress everything just before serving. Keep in mind that once you dress the salad, the papaya will begin to soften and lose its crunch, so it’s best served immediately. Leftovers will keep in an airtight container in the refrigerator for one day.
More Favorite Vietnamese Recipes
Watch How to Make Green Papaya Salad
⭐️ After you try this Green Papaya Salad recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Green Papaya Salad with Beef
- Prep Time: 40
- Cook Time: 20
- Total Time: 1 hour
- Yield: 3-4 1x
- Category: beef, dinner salad, Main, salad
- Method: grilled, tossed
- Cuisine: Vietnamese
- Diet: Dairy-Free, high fiber, high protein, Keto, Low-Carb
Description
This Vietnamese Green Papaya Salad is topped with tender grilled lemongrass beef, fresh herbs, and tangy Nuoc Cham dressing for a fresh, flavorful, protein-packed meal.
Ingredients
- 1 lb beef (tenderloin, flank steak or skirt steak)
- 3–4 cups shredded Green Papaya (or vermicelli rice noodles)
- 1/4 cup red onions, thinly sliced
- 1/2 cup fresh mint
- 1/2 cup cilantro
- 1/2 cup Thai basil (or regular basil)
- Optional Garnishes: crushed roasted peanuts, crispy shallots, lime wedges
- 3–4 tablespoons lemongrass, finely chopped
- 3–4 tablespoons garlic, finely minced or pounded
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- 1 tablespoon olive oil
- 2 tablespoons oyster sauce or vegan oyster sauce
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes
- 1 teaspoon five spice
- 1 tablespoon fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon olive oil or water
- 1 mild red chili pepper- finely sliced ( or sub red chili paste to taste)
- 1 finely minced garlic clove
Instructions
- Make the marinade. Either place it in a food processor or use a mini blender or immersion blender.
- Marinate the beef. Toss the meat with the marinade and let it sit for at least 30 minutes. Or refrigerate overnight for the BEST flavor.
- Prep Green Papaya. Peel and shred green papaya and place in a bowl of ice water for 15-20 minutes. Alternatively, you could prepare vermicelli rice noodles following the manufacturer’s directions.
- Make dressing. Combine lime juice, fish sauce, sugar, oil, chili, and garlic.
- Grill or use a grill pan, sear each side until just cooked to medium, or medium rare. Slice thin.
- Combine. Drain Papaya, place in a large bowl and toss with the herbs, red onions, and the dressing. Either toss in the beef (or serve on the side).
- Garnish with herbs, roasted peanuts and crispy shallots.
Notes
Nutrition
- Serving Size:
- Calories: 433
- Sugar: 15.2 g
- Sodium: 856.8 mg
- Fat: 18.3 g
- Saturated Fat: 5 g
- Carbohydrates: 30.8 g
- Fiber: 6.7 g
- Protein: 38.2 g
- Cholesterol: 90.7 mg
Yummy 😋
Great to hear!
Hi Sylvia,
Just a clarification on the marinade you have 1/4C garlic, is that correct that seems like a lot.
Thanks,
Michele
Hey Michelle, just remade this- went with 3 tablespoons garlic and lemongrass.
Thank you Sylvia, while waiting for your response, I went ahead and made this dish but reduced the garlic in the marinade. I used tofu and your baked version. It was excellent! I am new to your blog and so far I have loved everything I have tried. Thank you for inspiring us followers.
Best,
Michele
Thanks Michelle! Glad this worked for you and I like that you used tofu!