Vietnamese Green Papaya Salad with Lemongrass Beef
This refreshing salad pairs crisp green papaya with savory grilled lemongrass beef for a perfect balance of textures and flavors.
recipesbynani.comThere is something so satisfying about the crunch of fresh green papaya tossed in a bright dressing. This salad is a staple in my house whenever we want something light but filling. The combination of fragrant lemongrass beef and fresh herbs makes every bite taste like a sunny afternoon in Vietnam.
My best tip is to use a julienne peeler to get those nice thin strips of papaya. If you cannot find green papaya, a firm cucumber or chayote squash makes a wonderful substitute that still gives you that signature crisp texture.
🧺 Ingredients
- 1 pound beef sirloin, thinly sliced
- 2 stalks lemongrass, minced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 medium green papaya, peeled and julienned
- 1 large carrot, julienned
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, crushed
- 1/4 cup Nuoc Cham dressing
👩🍳Instructions
- 1
In a medium bowl, combine the beef slices with the minced lemongrass, fish sauce, and sugar. Let the meat marinate for at least 20 minutes.
- 2
Heat the vegetable oil in a large skillet or grill pan over medium high heat.
- 3
Add the beef to the pan and sear until it is cooked through and lightly charred, which should take about 3 to 4 minutes.
- 4
In a large mixing bowl, combine the julienned green papaya, carrots, mint, and cilantro.
- 5
Pour the Nuoc Cham dressing over the vegetables and toss everything together until well coated.
- 6
Divide the papaya salad onto serving plates and top with the hot lemongrass beef.
- 7
Sprinkle the crushed peanuts over each serving and enjoy immediately.
💡 Tips
You can store the dressing separately in the fridge for up to a week. If you have leftovers, keep the beef and salad apart so the greens stay crisp until you are ready for your next meal.
Made this recipe? Let us know how it went.
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