Papaya Pickles
Prep time
Total time
Crunchy papaya and carrots are mixed in spicy, tangy fish sauce. A must have for any Vietnamese side dishes
  • 1 medium papaya (26 oz)(sliced into 1 inch thick)
  • 1 small carrot (sliced into 1 inch thick)
  • 6 cups water
  • 3 tablespoon salt
  • ½ cup fish sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoon minced garlic
  • ½ cup sugar
  • ½ cup water
  • 5 bird eye chilies (optional, chopped)
  1. Cut and wash well the papaya under cold water
  2. Place water in a large mixing bowl, combine the papaya and carrots. Sprinkle salt and mix well. Let the vegetables rest for at least 30 minutes
  3. Meanwhile, prepare the fish sauce. Combine fish sauce, rice vinegar, garlic, sugar, water, chillies in a bowl. Stir well to dissolve sugar.
  4. After 30 minutes, drain the vegetables and place in container or bowl if serving right away. Pour fish sauce mixture over, enough to cover the vegetables
  5. Serve immediately or keep in the refrigerator. They last at least 1 week in the fridge
Recipe by A Taste of Joy and Love at