Cooking Class Everyday

More delicate, Vietnamese green papaya salad is fresh, tangy salad is mix with herbs and is easy to make. It’s crunchy and is more great with dry beef


  • 200 gr Beef dried
  • 400 gr Shreaded green papaya
  • 100 gr Shearded carrot
  • 50 gr Coriander
  • 30 gr Vietnamese mints
  • 30 gr Marjoram
  • 1 tbs Peanuts
  • 1 tbs Sesames
  • *Salad dressing
  • 1 tbs Chopped chilli
  • 1 tbs Chopped garlic
  • 1/2 cup of Vinegar
  • 1 cup of Sugar
  • 3/4 cup of Fish sauce
  • 1/2 cup of Lemon juice


  • Wash the green papaya and carrot drain
  • Wash the coriander, Vietnamese mints and marjoram, drain then cut 1cm.
  • Toast the peanuts and sesames crush into small pieces.
  • Mix papaya, carrot with the salad dressing in 5 minutes. Separate then drain and remove to another bowl and beef dried, coriander, Vietnamese mints, marjoram, peanuts, sesame,mix well again.
  • Put salad on dish, add peanut on stop and decorate by carrot flowers.

*Salad dressing: mix sugar, vinegar, fish sauce ,lemon juice  then stir well and add chopped chilli, chopped garlic.



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