1 green papaya roughly 1.5 lbs
1/2 cup pickled carrots and daikon, juices squeezed out and drained
1/2 bunch of coarsely chopped tia to (perilla/shiso)
1/2 bunch of coarsely chopped rau ram (Vietnamese coriander)
1/2 bunch of coarsely chopped mint
3 tbs crushed roasted peanuts
Then preparing, nuoc mam cham, dipping fish sauce
1 cup water 4 tablespoons rice vinegar 4 tablespoons sugar 5 tablespoons fish sauce 1 tablespoon garlic, finely chopped 2 small fresh chili peppers
Directions: 1-Boil water with vinegar and sugar; allow it to cool. 2- Combine garlic, peppers, and add mixture. 3-Stir in the fish sauce.
Toss shredded papaya, pickled carrots and daikon, rau ram, tia to, and mint with about 3-4 tbs nuoc mam cham sauce in a big mixing bowl.