Gỏi Đu Đủ Tai Heo Vị Huế (Hue-Style Papaya Salad with Pig Ears)
85% chuẩn vị · Vietnamese
A regional variation from Hue, this Gỏi Đu Đủ Tai Heo incorporates a slightly richer, more complex dressing, often with the addition of shrimp and a touch of fermented shrimp paste for depth.
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Nguyên liệu
- Green papaya1 medium
- Pig ears2 pairs
- Dried small shrimp2 tablespoons
- Carrot1 medium
- Garlic3 cloves
- Thai chilies1-2
- Lime juice3 tablespoons
- Fish sauce2 tablespoons
- Sugar1 tablespoon
- Fermented shrimp paste (optional)1/2 teaspoon
- 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 salt until tender, about 30-45 minutes. Cool and thinly slice.
- 2
Soak dried shrimp in warm water for 10 minutes, then drain.
- 3
Peel and shred the green papaya and carrot.
- 4
Mince garlic and Thai chilies.
- 5
In a bowl, combine lime juice, fish sauce, sugar, minced garlic, chilies, and optional fermented shrimp paste. Whisk well.
- 6
In a large bowl, combine shredded papaya, carrot, sliced pig ears, soaked dried shrimp, mint, and cilantro.
- 7
Pour the dressing over the salad and toss gently. Let sit for 15 minutes.
- 8
Serve topped with crushed roasted peanuts.
