The end of summer is a bittersweet experience for me. In my hometown, Canberra, the weather can be extremely hot and dry, with temperatures soaring into the high 30s (Celsius) and more. Add a scorching wind to the mix and you can find yourself looking forward to winter. But when winter comes, along with aches and pains brought on by the bitter cold, I am yearning for summer again.
Enough of that complaining, I hear you say. Fair enough. Let's now focus on my recipe for Gỏi Gà vietnamese salad with green papaya and chicken, dear friends.
These types of salads are favourites at The Blue House and I often make the Thai variation as well as another Vietnamese version with wombok. This one is light, crunchy and ever so tasty. You can leave out the chicken if you wish, or substitute it with some sliced or shredded roasted pork. Make sure you toast the peanuts. Enjoy. GỎI GÀ VIETNAMESE SALAD WITH GREEN PAPAYA & CHICKEN 2 chicken breast fillets, skin off 1/2 teaspoon sea salt 1/2 teaspoon white pepper For the salad 'greens': 1/2 a good sized firm green papaya 1 large carrot, peeled 2-3 baby cucumbers 6 cherry tomatoes, cut in half 6 Vietnamese mint leaves, finely shredded For the dressing: 2 tablespoons fish sauce 1 tablespoon rice vinegar 2-3 tablespoons raw sugar 2/3 cup cold water juice of 2 or 3 limes 1 small chilli, deseeded and finely chopped To serve: 1/2 cup fried shallots 1/3 cup peanuts, lightly roasted, ground/chopped (optional if there is risk of allergy) First, poach the chicken. Pour a litre of cold water into a medium sized saucepan, add the sea salt and pepper, then place the chicken breasts into the water. Bring to the boil over a gentle heat. Cover, lower the heat and poach with water barely simmering for around 10-15 minutes until the chicken is cooked through but not dry. Check the internal temperature of the thickest part of the breast with a meat thermometer. It should read 165°F. Remove the chicken breasts from the pan, slice thinly with a sharp knife. Place onto a plate and pop into the refrigerator to chill (you are making a salad, hence you chill the meat, but it can also be served warm). To make the dressing, combine all of the ingredients in a small jug and mix well. Check the flavour and add more lime juice or chilli as required. Pop the dressing into the refrigerator to chill. Meanwhile, prepare the greens. Peel half the papaya and cut off the stem. Scoop out the seeds and the thin white layer of flesh in the cavity where the seeds were. Cut the papaya into large segments. Use a shredder or grater to slice the papaya into long shreds. Do the same with the carrot and the (unpeeled) baby cucumbers. Mix the prepared papaya, carrot and baby cucumber together in a large bowl and add the shredded Vietnamese mint. Toss the halved cherry tomatoes through the salad. Arrange the salad 'greens' on a serving platter or a serving bowl and add the sliced chicken with your hands. Just before you are ready to serve the dish, sprinkle the dressing evenly over the salad, then finish with the fried shallots and toasted peanuts. Serves 2 as a main meal. Preparation time: 30-40 minutes.
Tell me dear readers, are you looking forward to warmer or cooler weather? Have you ever tried a green papaya salad? Perhaps you have eaten this dish in Vietnam on your travels? Do please share your stories with me.
19 Comments
25/2/2016 02:56:27 pm
I love these flavors, what a perfect salad for a hot summer day!
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Lizzy
25/2/2016 05:18:53 pm
Absolutely, Laura! Thank you x
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Lizzy
25/2/2016 05:18:34 pm
Thank you, Amanda. I am hoping that you get some cooler days in SA! xx
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Peter
25/2/2016 05:19:18 pm
Definitely one of my favourites. Please make it again, and again.
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Eha
25/2/2016 07:06:20 pm
Dear Peter: May I suggest a close hug and warm kiss for as faster result :D !! [My apologies: simply could not resist!!]
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Lizzy
25/2/2016 07:13:58 pm
Ooooh, I just had the loveliest kiss and cuddle! ;-)
Eha
25/2/2016 06:25:54 pm
What a lovely version od one of my favourite salads! Often do it without a protein but have some boned chicken thighs: to each their own - I love them steamed with all the goodness left in the meat . . . Winter or summer: well, I prefer the autumn to come actually. I am 'luckier' than you as we get less cold and softer winds . . . but am not looking forward to those huge electricity bills I can assure you :( !!
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25/2/2016 06:57:11 pm
We often look forward to cool weather when it's hot, and warm weather when it's cold too. Just the nature of humans, I guess. This winter has been reasonable mild for us, so less hot weather lust than usual at this time. But it'll come, I'm sure. :-) Anyway, great dish -- thanks.
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25/2/2016 09:27:44 pm
Thank you for posting this salad . I would like to make it. I have never used green papayas but I eat ripe papayas for breakfast.
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morna
25/2/2016 09:37:55 pm
Cany buy green papaya at Fyshwick Markets?
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Lizzy
25/2/2016 11:57:50 pm
Yes, Morna, you should be able to find green papaya at either the Asian grocer/s or perhaps Wiffens at FFFM. : ) Thanks for your kind words.
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25/2/2016 11:02:50 pm
I've never tried this salad before but looking at the ingredients I'm sure I would enjoy it. I'm looking forward to cooler nights as it's been very warm here 😀
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25/2/2016 11:39:39 pm
I much prefer the warmer weather, I dont want it to get cold. Sigh! I love green papaya salad, but havent really eaten it too much, fingers crossed I will be able to say I remember eating that when I was in Vietnam that time, soon. Your gorgeous salad will do me just fine until then. :)
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26/2/2016 04:31:42 am
We love making variations of this. There's nothing better when the weather is scorching hot! Sometimes we omit the chicken and it's still satisfying.
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3/3/2016 10:22:13 pm
These are my favourite salads. We have them on a regular basis but to date, I have yet to crack the perfect recreation of the local Vietnamese restuarant version. I soldier on nonetheless.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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