Green Papaya Salad (Vietnamese)

• 2 cups green papaya, packed
• ½ lb. boiled fresh pork
• Nuoc Mam Sauce (Vietnamese sauce) see sauce section
• 3 tbsp. fresh mint leaves
• 1/3 lb. boiled shrimps

Use papaya that are still very hard and bright green. Peel and shred in long slender shreds on a grater. Use just the green meat. Put into a serving bowl or platter. Slice the boiled fresh pork in thin (1/8″) slices, about ½” wide and 1″ long. If the shrimps are small, slice in half lengthwise. If large, slice in thirds lengthwise. Put pork and shrimps on top of the papaya, arranged nicely. Chop the mint leaves coarsely and sprinkle over the salad. Pour over 2 or 3 tbsp. Nuoc Mam Sauce to taste. When ready to serve, mix together. Serve as a light luncheon with tea and perhaps soup, or serve as a salad accompaniment to a large dinner. Variation: Use young and crisp white turnips. Wash them thoroughly; scrape off the skin. Shred on a grater in long thin shreds.