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Laotian Green Papaya with Rice Vermicelli Salad

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Laotian Green Papaya with Rice Vermicelli Salad
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Ingredients (14)

  • 1 bag of rice vermicelli (boiled)
  • 1 green papaya/pawpaw, approx 16 oz
  • 1 carrot
  • 4 sliced hot chilies
  • 3 garlic cloves
  • 8 Japanese eggplants or tomatillo (sliced and seared)
  • 8 radishes sliced
  • 10 cherry tomatoes, sliced in half
  • 2 juices of limes
  • 2 TBS of fish sauce
  • 1 tsp of shrimp paste
  • 1 tsp of salt
  • 1 tsp of sugar
  • ½ cup of cilantro leaves
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Traditionally this is a spicy dish.
It is a great easy lunch meal, eat with grilled meat such as pork chop or a fish dish.
It was also most popular dish on event we did for fundraising event in New York City contributing for children hospital in Cambodia.


  1. 1Cook the rice vermicelli in boiling waiter, strain and rinse completely.
  2. 2In large mortar, add the chilies, garlic cloves, shrimp paste, salt, and sugar
  3. 3Carefully pound the ingredients to a medium consistency.
  4. 4Add the sliced eggplants, limejuice with the rest of ingredients.
  5. 5Then toss rice vermicelli, radish and tomatoes very gently mix into a serving bowl.
  6. 6Garnish with cilantro leaves.
  7. 7Adjust the flavor to suit.
  8. 8Served with grilled pork chop or fish dish.
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