In season当季Vietnamese越南
Green Papaya & Shrimp Salad (Gỏi Đu Đủ Tôm)越式青木瓜鲜虾沙拉
Crunchy unripe green papaya, cooked shrimp, herbs and peanuts in a tangy dressing. Use green papaya, not soft orange ripe fruit.硬青木瓜配熟虾香草花生，酸爽拌汁；不要用软橙熟木瓜。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Peel and seed green papaya; weigh edible flesh, grate coarsely or cut fine matchsticks with a knife. Rinse, drain and dry shreds. Mince garlic, shallot and chili; wash and dry herbs. Keep shrimp cold until cooking.青木瓜削皮去籽按净肉称重，粗擦丝或刀切细丝，冲洗沥干擦干；蒜葱头辣椒切末、香草洗干，虾用前冷藏。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands and produce; dry well. Keep raw meat, seafood and their utensils separate from ready-to-eat ingredients. Do not rinse raw chicken or fish.洗手，蔬果洗净擦干；生肉海鲜及其器具与即食食物分开，不冲洗生鸡或生鱼。
- Measure the displayed list for your chosen servings before heating. Times include prep for the base recipe; extra batches take longer. Drinking or boiling water mentioned separately is additional.开火前按所选人数清单量好；时间包含基础份量准备，更多批次会更久，另提饮用水或煮面水另备。
Ingredients食材
- Firm unripe green papaya, peeled seeded edible weight硬青木瓜（去皮去籽净量）10 oz盎司
- Raw peeled deveined shrimp, fully thawed已完全解冻去壳去虾线生虾8 oz盎司
- Freshly squeezed lime juice鲜榨青柠汁2 tbsp大勺
- Fish sauce鱼露2 tsp小勺
- Sugar白糖2 tsp小勺
- Garlic大蒜1 clove瓣
- Shallot红葱头1
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）2 tsp小勺
- Fresh Thai chili; reduce seeds for milder heat鲜泰椒（去籽可减辣）0.5
- Fresh Thai basil leaves鲜泰式罗勒叶0.25 cup杯
- Fresh cilantro鲜香菜2 tbsp大勺
- Unsalted already-roasted peanuts已烤熟无盐花生2 tbsp大勺
Method做法
Bring a small pot of drinking water to a gentle boil, add the thawed peeled shrimp, and simmer 2–4 minutes until they turn opaque and hit 145°F (63°C). Drain them onto a clean plate and let them cool a bit while you mix the dressing.
小锅里把饮用水烧开，下解冻的去壳虾，煮2–4分钟，到虾身不透明、中心到145°F (63°C)。捞出来沥在干净盘子里，晾着，这边先调汁。
The shrimp are opaque all the way through, not raw in the middle.虾内外都不透明，中间不生。
Common mistake & quick fix容易错在哪，怎么补救
The centre must reach 145°F (63°C). If the glaze darkens first, lower the heat or loosely shield the fish with foil.鱼心需到145°F (63°C)；酱先变深时，调小火或松盖锡纸挡热。
Warm the measured oil in a small pan, add the minced shallot, and cook until soft and lightly golden. Pull it off the heat before it gets dark.
小锅里把量好的油烧热，下葱头末，炒到变软、微微金黄。颜色一深就赶紧离火。
The shallot smells sweet and fragrant, not burnt or bitter.葱头闻着香，没有焦黑发苦。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Stir the lime juice, fish sauce, sugar, garlic, chili, and 1 tbsp drinking water together until the sugar dissolves. Stir in the cooked shallot and its oil, then taste and add a little more lime or water if it needs it.
青柠汁、鱼露、糖、蒜、辣椒和1大匙饮用水搅到糖化开。拌进炒好的葱头和油，尝一下，不够就少补点青柠或水。
The dressing tastes tart and savory with a little sweetness.汁酸鲜，带一点甜。
Common mistake & quick fix容易错在哪，怎么补救
Add dressing only after draining the vegetables well; otherwise it becomes watery.蔬菜沥干后再拌汁，否则容易出水。
Toss the drained papaya with the dressing and herbs, then add the cooked shrimp and the already-roasted peanuts. Serve right away so the herbs stay fresh — this isn't a long-marinated pickle.
沥干的木瓜丝拌上汁和香草，再放熟虾和现成的熟花生。拌好马上吃，香草才不蔫——这不是腌很久的泡菜。
The strands stay crisp and the shrimp are spread evenly through.木瓜丝还脆，虾也拌得均匀。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。
Know your ingredients认识食材
Ingredients explained食材讲解
Raw peeled deveined shrimp, fully thawed已完全解冻去壳去虾线生虾Quick lean protein. Buy frozen, shell-on for best texture; thaw in cold water, pat dry.快熟低脂蛋白。买带壳冷冻的口感更好；冷水解冻、擦干。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Sugar白糖A little sugar balances fish sauce, lime and chili — key to Vietnamese flavor.少量糖平衡鱼露、青柠和辣椒——越南味道的关键。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Shallot红葱头Small, sweet onion for sauces and dressings; milder than onion. Pick firm and dry.红葱头，小而甜，适合酱汁和沙拉汁，比洋葱温和。挑硬实干爽的。
Fresh cilantro鲜香菜Fresh, citrusy; stems carry the most flavor—chop them in too.清新带柑橘味；茎最香，一起切进去。
Cookware厨具
Small pot, small pan, bowls, coarse grater or knife, board, colander, measuring tools and food thermometer小锅、小平底锅、碗、粗擦丝器或刀、砧板、漏篮、量具与食品温度计
Make it a balanced meal营养搭配建议
This salad has protein and vegetables; add a modest starch if wanted, not another large protein dish. Linked recipes are optional and their ingredients are separate.沙拉已有蛋白质和蔬菜，可配少量主食，不必再加大份肉；链接菜食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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