![]() ![]() Cover papaya julienne with a wet paper towel and reserve.ģ. ![]() You can do this with a mandoline, or–harder!–completely by hand. ![]() Cut the remaining half-papaya into very long and very thin julienne. Reserve one half of the papaya for future use.Ģ. Split in half (reserving the white papaya seeds inside for a future use if you like the taste of nasturtium). Peel the green papaya with a vegetable peeler. Inspired by a recipe in Natacha du Pont de Bie’s book, ANT EGG SOUP: The Adventures of a Food Tourist in Laosġ medium green papaya, about 16 to 24 oz.ģ-4 Thai bird chiles (or 1 tablespoon slivers of any hot chile)ġ-2 tablespoons Thai or Vietnamese fish sauceġ. Serves 4 as dinner side dish (fish sauce intensity up to you!) If you search, all of the following ingredients can be found in U.S. In Lao…the difference is that they pound whole pieces of lime in the mortar and pestle, adding a slightly bitter but wildly lime-y dimension to the dish. I was blown away by one thing in particular: their take on Green Papaya Salad, a southeast Asian staple. But one of the least known is Lao (we usually call it Laos), which features a kind of mountain-top rusticity in its food. I had an exquisite time a few months back in southeast Asia, comparing the cuisines of the well-known countries there. Rosengarten Classic. Originally Published: ROSENGARTEN REPORT, August 2010. ![]()
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