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Vietnamese Papaya Salad with Roast Duck

  • Author: Nguyet Vo
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Mixing
  • Cuisine: Vietnamese


In this Vietnamese style salad, shredded green papaya and roast duck get tossed with lots of fresh herbs and a punchy fish sauce-based dressing. It’s crunchy, tangy, refreshing, and full of flavor.


Units Scale

For the dressing

  • 2 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon water
  • 1 1/2 tablespoons sugar
  • 1 Thai red chili, finely chopped (very optional)

For the salad

  • 1 green papaya (about 2 pounds), shredded
  • 1/4 cup chopped fresh rau răm (see Note 1)
  • 1/4 cup chopped fresh mint leaves
  • 12 cups shredded roast duck
  • Optional add-ins and toppings: fried shallots, roasted peanuts, Thai chilis, chopped mango, prawn chips


For the dressing

  1. Mix. In a small bowl, whisk together the dressing ingredients until sugar is dissolved. Set aside.

For the salad

  1. Prep papaya. Trim away the ends of the papaya. Then peel papaya and cut it in half lengthwise. Remove and discard seeds by scooping them out with a spoon.
  2. Cut papaya. Shred the the papaya by either cutting it into julienne strips using a sharp knife or use a specialty grater (see Note 2). You should have about 4-5 cups of shredded papaya.
  3. Mix. To the papaya, add the rau răm, mint, and shredded duck. Drizzle dressing over the salad and toss until evenly mixed.
  4. Serve. Divide the salad among serving plates, top with any additional optional toppings, and serve.


  1. Standard cilantro can be substituted if you can’t find rau răm. 
  2. It is easiest to shred the papaya using a specialty grater like this version from Kiwi Brand (not an affiliate link). It’s even easier if you can find it already shredded. Look for it in the produce section of some Asian grocery stores.

Keywords: green papaya salad, Vietnamese salad

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