Featured in blog: Next Level of Funk!
- 1 large green papaya
- 1 carrot
- Dozen grape tomatoes cut in half
- 4 sprigs of Thai basil leaves removed
- Crushed peanuts
- 1 ½ cups of Ngoc mam cham (sweet fish sauce)
Peel and shred papaya and carrot into julienne style strips. Using a mortar and pestle bruise them up by giving it all a few good hard smacks. Place into a large bowl and pour in ngoc mam cham. Mix together. Place into a large serving dish and top (in this order) with basil, tomato, and crushed peanuts.