Refreshing Vietnamese Green Papaya Salad with Grilled Pork

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant salad combining crisp shredded green papaya with charred marinated pork, tossed in a zesty lime and fish sauce dressing. This Vietnamese-inspired pork recipe, ready in about 25 minutes, pairs green papaya, carrot, boneless pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

3 cups shredded green papaya
1 medium, shredded carrot
12 oz, thinly sliced boneless pork shoulder
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
2, minced garlic cloves
1, finely chopped, optional bird’s eye chili
1/4 cup, chopped roasted peanuts
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
2 tbsp vegetable oil

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Instructions

Step 1: In a bowl, combine 3 cups shredded green papaya and 1 medium shredded carrot, tossing to mix.
Step 2: In another bowl, whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 2 minced garlic cloves, and 1 finely chopped bird’s eye chili (optional) until the sugar dissolves.
Step 3: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add 12 oz thinly sliced boneless pork shoulder and cook for 4-5 minutes, stirring occasionally, until pork is browned and cooked through with slightly crisp edges.
Step 4: Add the cooked pork to the papaya and carrot mixture, pour the dressing over, and toss gently to combine all ingredients.
Step 5: Garnish the salad with 1/4 cup chopped roasted peanuts, 1/4 cup fresh mint leaves, and 1/4 cup fresh cilantro leaves before serving chilled or at room temperature.