Gỏi Đu Đủ Tai Heo (Green Papaya Salad with Pig Ears)
Món truyền thống · Vietnamese
A classic Vietnamese salad featuring shredded green papaya, tender pig ears, and a vibrant, tangy dressing. This dish is a perfect balance of crunchy, chewy, and refreshing.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Green papaya1 medium
- Pig ears2 pairs
- Carrot1 medium
- Garlic3 cloves
- Thai chilies1-2
- Lime juice3 tablespoons
- Fish sauce2 tablespoons
- Sugar1 tablespoon
- Water2 tablespoons
- Fresh mint leaves1/4 cup
- Fresh cilantro leaves1/4 cup
- Roasted peanuts1/4 cup
- Saltto taste
- Black pepperto taste
Các bước
- 1
Boil the pig ears in water with a pinch of salt until tender, about 30-45 minutes. Let cool, then thinly slice.
- 2
Peel and shred the green papaya and carrot. If papaya is too hard, you can lightly pound it to soften.
- 3
Mince garlic and Thai chilies.
- 4
In a small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, and minced chilies to make the dressing. Adjust sweetness and sourness to your preference.
- 5
In a large bowl, combine the shredded papaya, carrot, sliced pig ears, mint leaves, and cilantro leaves.
- 6
Pour the dressing over the salad and toss gently to combine. Let it sit for about 10-15 minutes for the flavors to meld.
- 7
Serve the salad topped with crushed roasted peanuts.
