In Indonesia, green papaya is not only for salad but it can be used for curry base soup, fish cake or pastry fillings.

Many people who live in other parts of the world know the popular green papaya salad from Thailand, som tam. But not many people know about Gohu and few people know Goi du du.  That is the reason why I choose going for green papaya salad project in order welcoming the warmer weather on the Northern hemisphere.  Green papaya salad is perfect for summer!

Gohu is a green papaya salad from East Indonesia, Minahasa while Goi du du is Vietnam style of green papaya salad. What are the difference between those three? Just take a look my previous post for Gohu, read through Goi du du and wait for my next post for som tam.

After watching the video of Luke Nguyen on youtube, I became more and more curious the taste of Goi du du. This Delicious Vietnam has made me know a bit about Vietnamese food term just like I know a bit about French (off course some Food terms again :-P). Thou, I have lived in Canada for years I never learn about French since I live in the English speaking province.

Back to Delicious Vietnam, thanks to these fabulous food bloggers, Anh of A Food Lover’s Journey as well as Hong and Kim of Ravenous Couple. This June 2011 edition is hosted by Dang and Oanh of Rauom.

After uploading the pic of Goi du du on my flickr, Anh mentioned about putting beef jerky just like the the Vietnamese street food style through twitter. Too bad I didn’t buy the beef jerky at the Asian markets. Next time for sure! But, you do know that Vietnamese loves fragrant herbs in their cooking. In this recipe, I only used 3 herbs that often add in Vietnamese cooking. I wish I have the fish mint as well.

Gỏi Đu Đủ 
– Vietnamese Green Papaya Salad –
adapted from Luke Nguyen

1 green papaya (about 700 grams or 1.5 lbs)
1/4 bunch of Vietnamese perilla (tia to)
1/4 bunch Vietnamese coriander (rau ram, daun kesum, daun laksa)
1/4 bunch Thai basil (hung que)
3 tablespoons crushed roasted peanuts
2 tablespoons fried shallot flakes
2 tablespoons fried garlic
nuoc mam cham
chopped bird eyes chilies if you like some more heat


Peel the skin with a peeler. Shred or cut the papaya into julienne with a julienne peeler.  If you don’t have a julienne peeler. Do what Luke Nguyen’s suggested.  Make numerous small chops to the papaya, then shave thin slices with the peeler.

Soak the julienned papaya with cold water for a minute and drain. Toss julienned papaya with perilla, Vietnamese coriander and Thai basil. In a big mixing bowl, toss in 4 tablespoons or more with nuoc mam cham.

For best results, allow flavors to mix for at least 15-20 minutes in in refrigerator prior to serving. Transfer to serving plate and top with crushed peanuts, fried shallot flakes and fried garlic. Enjoy.



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