Green papaya salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Goui/noam - Vietnamese salads 'Goui' is any shredded vegetable served raw with mint and basil or coriander plus many of the wild herbs which are not available here in the U.S. Here Green Papaya is generaly the vegetable of choice. On the top of the dish there is cooked meat, shrimp or beef jerky. Fish sauce dip is used as dressing for the dish. You can make 'goui' with any kind of vegetables as long as you shred, wash and drain them dry before adding any dressing to it. You can use shrimp crackers to serve with the salads.”

Ingredients Nutrition


  1. Wash the shrimp with salted cold water.
  2. Drain and set aside.
  3. Boil water in a medium sauce pan.
  4. When the water begins to boil put the piece of pork in the sauce pan and simmer over medium heat for at least 30 minutes until cooked through.
  5. Drain and set aside.
  6. When it's cool, julienne cut into long thin 2-inch strips.
  7. In another sauce pan, boil water.
  8. When the water is boiling, put the shrimp in and cook for 5 minutes.
  9. Drain the shrimp, split in half and set aside.
  10. Soak the shredded green papaya in a large bowl of cold water with 1 teaspoon of salt.
  11. Let it sit for 10 minutes; then rinse and drain it well.
  12. Use a cheesecloth to squeeze out the water from the shredded papaya.
  13. Add pork, shrimp (save a few shrimp to decorate the top of salad), fish sauce dip, and toss.
  14. To make fish sauce dip simply combine the ingreidents listed and mix well.
  15. To serve: Put the salad on a plate and arrange the cooked shrimp on top, sprinkle the top with coriander, and basil or mint, and chopped peanuts.
  16. Guests can use shrimp crackers to scoop up the salad to eat.
  17. A second method of serving: use finely shredded beef jerky instead of pork and shrimp.
  18. The rest of the preparations are the same.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a