A SUPER EASY side dish or main, this Green Papaya Vermicelli Salad recipe ticks all the right boxes. Healthy, simple and packed full of spicy flavour. Bring out this dish as the weather gets hotter and cool off… Burmese style.
Woo hoo, it’s time for our second recipe celebrating Burmese Food Week – Green Papaya Vermicelli Salad is here!
We LOVE the Burmese take on this popular Green Papaya Vermicelli Salad because it ticks all the boxes: It’s healthy, simple to make and packed full of flavour.
It’s light – so it’s not too filling and won’t weight you down. It’s bright, in colour and flavour, and it’s got that satisfying crunchy texture.
A daily dish in Burmese cuisine, the Green Papaya Vermicelli Salad is best served as a side dish, mixed in with steamed white rice, curries, and other salads that you’ll normally find in your typical Burmese meal.
Raw green papaya and vermicelli noodles work together like partners in crime, soaking up the sauce for a burst of flavour in every bite.
South East Asia’s favourite flavour formula (say that three times fast!) comes into play for this saucy dish, including sweet Burmese jaggery + salty fish sauce + bitter lime juice + sour tamarind paste. Remember, if you can’t get your hands on some sneaky jaggery – palm or brown sugar will do just fine.
Next comes golden prawn powder – Su from Alice & Su’s Kitchen at Mama Guesthouse recommends using a high quality powder for this salad for maximum flavour. If you’re put off by the smell – don’t be! Like fish sauce, prawn powder works to enhance the other flavours in the dish.
Sprinkle a few chopped peanuts and you’re technically done. But why stop there?
It wouldn’t be a true Asian salad without a decent helping of chilli powder. Here’s where you can tailor the dish just how you like it. Add as much or as little as you like til it has that perfect chilli bite.
Oh and as we mentioned in our first Burmese Food Week post, this dish (like many Burmese recipes) uses Turmeric Oil, which is not just tasty but is also really healthy for you. You can quickly whip up a batch by gently heating two cups of sunflower oil with one teaspoon of turmeric powder. Use it in curries, Asian salads, you name it.
Quick question: Have you ever wondered why tropical cuisines tend to charge up the chilli in most of their dishes? The weather’s hot already… why make the food spicy hot as well? Did you know it’s actually a cooling technique!?
Yep, by working up a sweat you’ll actually cool off from eating this hot and spicy food.
So do yourself a flavour ;P bring out this dish as the weather gets hotter and cool off… Burmese style.
Happy Healthy Eating!
P.S. Don’t forget to check out yesterday’s recipe for our lip-smacking caramelised Burmese Eggplant Curry.
- 2-3 handfuls green papaya sliced julienne
- 1-2 handfuls dry vermicelli rice noodles
- 4 tsp turmeric oil
- 2 tbsp golden prawn powder
- 2-3 tsp tamarind paste
- 2 heaped tsp peanut powder
- 1 tsp jaggery substitutes: palm sugar or brown sugar
- 1 pinch salt
- 1 tsp fish sauce
- 1-2 tsp dried chilli powder optional
- Juice of 1/2 Thai/Asian lime
For the Garnish
- 1-2 tsp fried shallots
- Fresh coriander leaves
- Soak papaya strips in water for 15 minutes.
- Meanwhile, soak vermicelli noodles in hot water for a few minutes until soft. Drain.
- Place the papaya and noodles in a bowl with the other ingredients. Mix well until the papaya is evenly coated.
- For a spicier salad, add 1-2 tsp dried chilli powder.
- Taste, and add more of any ingredient needed until you are happy with the flavour.
- Garnish with fried shallots and fresh coriander and serve immediately.