- 400 g of green papaya
- 1 or 2 small lemons
- 2 tomatoes
- 2 fresh chilies
- 2 cloves garlic
- 1 tablespoon of chopped Paderk (fermented fish brine)
- 1 tablespoon of Nam pa (nuoc mam)
- 1 teaspoon of sugar
- 1 teaspoon of glutamate
Wash and peel the green papaya. Grate the papaya into fine strips. Discard the seeds.
Mix the garlic and fresh chillies.
Then add the sliced green papaya, lemon juice, the Paderk, Nam pa, a pinch of salt, glutamate and a little sugar to soften the acidity.
Cut the tomatoes in whole slices and add to mixture.
Serve the salad with lettuce leaves or stems of water spinach.
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