Vietnamese Green Papaya Salad with Shrimp (Gỏi Đu Đủ Tôm)
Gỏi đu đủ tôm Say it: goy doo-DOO tohm
Gỏi đu đủ is a bright, crunchy green papaya salad from southern Vietnam, sold in street stalls and served at family tables as a cooling side or light meal. Shredded unripe papaya and carrot are tossed with poached shrimp, fragrant rau răm and mint, roasted peanuts, and a bold dressing of fish sauce, lime, sugar, garlic, and chili. The result is crisp, juicy, sweet, sour, salty, and gently fiery—exactly the kind of fresh contrast that balances grilled meats and rich rice dishes.
Vietnamese Green Papaya Salad with Shrimp (Gỏi Đu Đủ Tôm)
Gỏi đu đủ tôm
Pronounced goy doo-DOO tohm
- Serves
- 4
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Level
- Easy
Also egg-free.
Allergens: contains fish, shellfish, peanuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Salad
Dressing
Poaching
Method
Make the dressing. in a small bowl, whisk the fish sauce, lime juice, sugar, 3 tbsp water, garlic, and chilies until the sugar dissolves. Taste; it should be sharply sweet, sour, salty, and spicy. Set aside for 10 minutes.
Bring 4 cups water and salt to a boil in a small saucepan. Add the shrimp and cook for 2–3 minutes, until they curl, turn pink, and are opaque at the center. Drain, shock in cold water, drain again, and cut each shrimp in half lengthwise.
Peel the papaya, halve it, and scrape out the seeds. Shred the flesh into long, thin strands with a mandoline, box grater, or knife—you should have about 6 cups (500 g). Soak in the ice water for 10 minutes to crisp, then drain thoroughly and pat dry.
Julienne the carrot. Pick and thinly slice the rau răm, tear the mint, and roughly crush the peanuts. If using the rau răm substitute, add the extra mint now.
In a large bowl, toss the papaya and carrot with about half the dressing. Use your hands or tongs to lift and mix for 1–2 minutes, until the strands turn glossy and slightly limp. Let sit for 5 minutes.
Add the shrimp, rau răm, and mint. Drizzle with the remaining dressing to taste and toss gently—just enough to combine. The salad should look juicy but not swimming in liquid.
Pile onto a platter or individual plates. Scatter the peanuts and fried shallots over the top and serve immediately, while the papaya is still crisp.
Regional variant: Green Papaya Salad with Dried Shrimp (Gỏi Đu Đủ Tôm Khô)
Replace the fresh shrimp with 1/3 cup (40 g) dried shrimp. Rinse, soak in warm water for 10 minutes, drain, and pat dry; use it without poaching. Reduce the fish sauce in the dressing to 2 tbsp (30 ml) because dried shrimp is saltier, then taste and adjust.
Cook's notes
- Choose a very firm, unripe papaya with pale green skin and white flesh; orange or soft flesh will make the salad sweet and mushy.
- If you make it ahead, keep the dressing, shrimp, and herbs separate and toss just before serving so the papaya stays crisp.
- For a milder salad, remove the chili seeds or use one chili; for a street-stall-style punch, use two and include the seeds.
Serve with
Serve as a side with grilled pork, chicken, or fish, or with rice and a light soup; drink iced tea or soda chanh.
Make ahead and storage
The dressing can be made up to 2 days ahead and refrigerated; keep the shredded papaya, shrimp, herbs, and toppings separate and toss just before serving.
