Goi Du Du

Nutrition · per serving

Steps

1. 1

   Prepare all produce: peel and julienne the green papaya and carrot, pick the mint and coriander leaves, thinly slice the chili, mince the garlic, and roughly crush the peanuts. If the papaya seems very wet, gently squeeze it in a clean towel so the salad stays crisp instead of watery.

   300 g green papaya, peeled and julienned80 g carrot, peeled and julienned10 g mint leaves10 g coriander leaves1 small (8 g) red chili, thinly sliced1 clove (5 g) garlic, finely minced30 g roasted peanuts, roughly crushed
2. 2

   Make the dressing by stirring together the fish sauce, lime juice, sugar, garlic, and water until the sugar dissolves. Taste it: it should be bright, salty, sweet, and sharp. Adjust with a few extra drops of lime or water if needed.

   30 ml fish sauce30 ml lime juice18 g caster sugar1 clove (5 g) garlic, finely minced15 ml water
3. 3

   Place the green papaya and carrot in a mixing bowl. Pour over about three-quarters of the dressing and toss well for 30 seconds to lightly soften the vegetables while keeping crunch.

   300 g green papaya, peeled and julienned80 g carrot, peeled and julienned30 ml fish sauce30 ml lime juice18 g caster sugar1 clove (5 g) garlic, finely minced15 ml water
4. 4

   Add the cooked shrimp, mint, coriander, half of the peanuts, and as much chili as you like. Toss again just until evenly combined. Do not overmix once the herbs go in, or they will bruise and darken.

   160 g cooked peeled shrimp10 g mint leaves10 g coriander leaves30 g roasted peanuts, roughly crushed1 small (8 g) red chili, thinly sliced
5. 5

   Transfer to a serving plate or shallow bowl. Spoon over the remaining dressing, scatter with the rest of the peanuts, and serve immediately while the papaya is cold and crisp.

   30 g roasted peanuts, roughly crushed30 ml fish sauce30 ml lime juice18 g caster sugar1 clove (5 g) garlic, finely minced15 ml water

Origin & History

Goi Du Du is a Vietnamese papaya salad that highlights the country's love of fresh herbs, balanced dressings, and contrasting textures. Unlike the sweeter Thai-style versions, Vietnamese papaya salads often lean on nuoc cham, combining fish sauce, lime, sugar, and garlic for a light but punchy finish.