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Light and refreshing, this Vietnamese Beef Salad with Green Papaya is full of amazing flavor and texture!
Here is a delcious salad we had in Vietnam- Vietnamese Beef Salad with Green Papaya! It is crunchy and refreshing and the beef is over-the-top amazing! A lovely salad to have in the heat of summer.
If you can’t find green papaya, don’t fret. The salad can be made with rice noodles or sliced cucumber, shredded carrot, shredded cabbage or daikon….. or probably any other salad type of veggie. Just don’t use ripe papaya because it will disintegrate. Make sure the papaya is firm to touch. In Vietnam, the papaya was a very pale green on the inside too.
Why you’ll love this recipe!
The marinade for the beef – is a recipe to hold on to. The flavors (five spice and lemongrass) are surprising and delightful. The marinade also works great on pork, chicken and tofu, and served with a simple bowl of steamed rice, it makes for a perfect, healthy dinner. The only challenging part of making this salad is finding the right tool to shred the papaya. Everything else about the recipe is easy. I bought several different shredders while on our trip. It turns out I already had a shredder on my mandolin, but the hand tool shown here is easier to use.
How to make Vietnamese Beef Salad
Peel and shred the papaya. Cut a little off the bottom to make a flat edge so you can stand it up on end. Using a shredding tool, shred downwards towards the counter.
Immediately place the shredded papaya in ice water bath and let it soak in the fridge for 15-20 minutes.Prep the beef. Cut the beef into bite-size pieces, 1/2 inch thick. Tenderloin is recommended, but tri-tip, flank steak, or flatiron steak all work fine.
Let the meat sit in the marinade for at least 30 minutes or overnight (best). Grill or sear until just cooked.
Make the Nouc Chom dressing. Drain the papaya and toss with the dressing and place on a plate with some beef and a combination of fresh herbs ( basil, cilantro and mint). Top with roasted peanuts and fried shallots.
Why you’ll love this BeEf Salad!
You may also like:
- Suwanne’s Crying Tiger Recipe (Thai Beef Salad)
- Green Papaya Salad (Bangkok- Style!)
- Mexican Papaya Salad
- Vietnamese Vermicelli Salad with Chili Vinaigrette
- Vietnamese Spring Rolls
Light and refreshing, Vietnamese Beef Salad with shredded green papaya is full of amazing flavor!
- 1 lb beef ( tenderloin, tri tip or flank steak)
- 2–3 cups shredded Green Papaya (or rice noodles)
- 1 cup combo of fresh mint, cilantro and basil
- 2 tablespoon roasted crushed peanuts ( optional)
- 1 tablespoon fried shallots (optional- see below)
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon olive oil or water
- 2 tsp mild red chili- finely sliced
- 1 finely minced garlic clove
- 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
Keywords: green papaya salad, green papaya salad recipe, Vietnamese beef salad, lemongrass beef recipe