with chef Trịnh Tuấn Cường from JW Marriott Hotel Hanoi

When October arrives, sit back and make the most of the season with a refreshing Green Papaya Salad created by Chef Cường. Stay cool!

serves 2

Ingredients:

200g fine green papaya julienne                                                

50g fine carrot julienne                                                           

50g dried beef                                                                    

10g lemon palm leaf, chopped                                    

10g peppermint leaf, chopped                                      

20g garlic, chopped                                                                                                

20g red chili, chopped                                                              

4 tsp spicy fish sauce dressing                                                 

50g roasted peanuts, chopped                                                    

To make the fish sauce:

15ml Vietnamese fish sauce                                                   

15ml rice vinegar                                                                               

5ml lime juice                                                                                   

45g white sugar                                                                     

Pour the fish sauce ingredients in a mixing bowl. Mix well until the sugar dissolves.

Chef: Trịnh Tuấn Cường

To make the Green Papaya Salad:

Reserve the lemon palm leaf, peppermint leaf and peanuts to one side.

Place the rest of the ingredients in a large mixing bowl.

Add the fish sauce. Toss well for 1 minute until the vegetables absorb the dressing. To finish, add the lemon palm leaf, peppermint leaf and peanuts. Toss gently until all ingredients are well mixed.

You can learn to make this dish every Saturday during the Taste JW Cooking Class at the JW Marriott Hotel Hanoi, 8 Đỗ Đức Dục, Mễ Trì, South Từ Liêm, Hà Nội. Tel: +84 38 335588. Facebook: www.facebook.com/jwmarriotthanoi.