Laotian Green Papaya with Rice Vermicelli Salad Recipe irene wong

• 1 bag of rice vermicelli (boiled)
• 1 green papaya/pawpaw, approx 16 oz
• 1 carrot
• 4 sliced hot chilies
• 3 garlic cloves
• 8 Japanese eggplants or tomatillo (sliced and seared)
• 8 radishes sliced
• 10 cherry tomatoes, sliced in half
• 2 juices of limes
• 2 TBS of fish sauce
• 1 tsp of shrimp paste
• 1 tsp of salt
• 1 tsp of sugar
• 1/2 cup of cilantro leaves

1. Cook the rice vermicelli in boiling waiter, strain and rinse completely.
2. In large mortar, add the chilies, garlic cloves, shrimp paste, salt, and sugar
3. Carefully pound the ingredients to a medium consistency.
4. Add the sliced eggplants, limejuice with the rest of ingredients.
5. Then toss rice vermicelli, radish and tomatoes very gently mix into a serving bowl.
6. Garnish with cilantro leaves.
7. Adjust the flavor to suit.
8. Served with grilled pork chop or fish dish.

rice vermicelli, green papayapawpaw, carrot, hot chilies, garlic, eggplants, tomatoes, limes, fish sauce, shrimp, salt, sugar, cilantro

Taken from www.chowhound.com/recipes/laotian-green-papaya-rice-vermicelli-salad-31237 (may not work)