| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Salads and salads | other | 15 minutes | 1 place |
ingredient
- Ingredients for Thai Papaya Salad with Grilled Pork Neck
- 70 grams of chopped raw papaya
- 30 grams of shredded carrots
- 10 grams of yardlong beans
- 30 grams of cherry tomatoes
- 5 grams garlic
- 10 grams of red chili peppers
- 15 grams roasted peanuts
- 10 grams dried shrimp
- 50 grams of grilled pork neck
- 40 grams of papaya salad sauce
- 0.5 limes
- Luang Prabang Somtam Ingredients
- 100 grams of shredded raw papaya
- 10 grams of yardlong beans
- 30 grams of cherry tomatoes
- 5 grams garlic
- 3 grams of chili peppers
- 5 grams dried chili peppers (4 pieces)
- 35 grams of salted crab
- 10 grams of eggplant
- 15 grams of eggplant
- 10 grams of tamarind seeds
- 0.5 limes
- 35 grams of fish sauce
- 5 grams of shrimp paste
- 50 grams of papaya salad sauce
Preparation
How to make Thai papaya salad with grilled pork neck
How to make Luang Prabang papaya salad
- Peel the papaya, then wash it clean, chop into strips or grate it and put it in a container.
- Pound garlic and chili peppers until crushed. Then add the crushed long beans.
- Add papaya salad juice, lime, papaya, cherry tomatoes, dried shrimp, roasted peanuts and thinly sliced grilled pork neck.
- Pound and mix all ingredients together. Serve.
How to make Luang Prabang papaya salad
- Pound garlic, dried chili, and chili until crushed. Then add the crushed long beans.
- Add the salted crab, cut off the leg tips, remove the diaphragm, and put it in.
- Add papaya salad sauce, shrimp paste, fish sauce, lime, raw papaya, cherry tomatoes, orange eggplant, and Thai eggplant. Mix well.
- Scoop into a serving dish and sprinkle with tamarind seeds.
