Shred the green papaya and carrots using a julienne peeler or mandoline. Place them in a large bowl of ice water for 15 minutes to crisp up, then drain thoroughly and pat dry.
If not pre-cooked, boil pork belly until tender, then slice thinly. Peel and devein the cooked shrimp, then halve them lengthwise.
In a small bowl, combine fish sauce, sugar, water, lime juice, minced garlic, and sliced bird's eye chilies. Stir until the sugar dissolves completely.
Heat vegetable oil in a small pan over medium heat. Fry the thinly sliced shallot until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Set aside.
In a large mixing bowl, combine the drained papaya, carrots, cooked shrimp, sliced pork belly, fresh mint leaves, and fresh basil leaves.
Pour the prepared dressing over the salad ingredients. Toss gently to ensure everything is evenly coated. Garnish with crushed roasted peanuts and crispy fried shallots before serving.
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