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Vietnamese Green Paw Paw Salad


2cm piece ginger

500ml chicken stock

6 black peppercorns

3 chicken breast fillets

1 green pawpaw (unripe)

1 Lebanese cucumber

½ cup Vietnamese mint (found at oriental stores, normal mint can also be used)

½ cup coriander leaves

¼ cup roasted peanuts

Chilli Lime Dressing

2 cloves garlic

1 small red chilli

3 ½ tbs freshly squeezed lime juice

1 ½ tbs fish sauce

1 tbs palm sugar


Using a Wüsthof 18cm Cooks knife, thinly slice the ginger. In a medium frying pan, combine chicken stock, peppercorns, ginger and bring to the boil.

Add the chicken breast fillets to the stock and simmer gently for about 10 minutes, or until the chicken is cooked. Remove chicken from stock and allow to cool. Using Wüsthof Cooks knife, slice the chicken into thin pieces.

Remove pawpaw and cucumber skin. Cut the pawpaw and cucumber in half and remove the seeds. Thinly slice the green pawpaw and cucumber and roughly chop the Vietnamese mint and coriander.

For the dressing, chop the garlic into thin pieces. Deseed the chilli and chop finely. Combine the garlic, chilli, lime juice, fish sauce and palm sugar into a bowl and whisk until the sugar has dissolved.

Using the Wüsthof Cooks knife roughly chop the roasted peanuts.

Combine the chicken, pawpaw, cucumber, mint, coriander, peanuts and gently toss in a bowl.

Just before serving, toss the salad with the chilli lime dressing.

Serves 4

Last modified on Tuesday, 11 October 2011 14:44

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