2.09.2010

Vietnamese Papaya Salad

I ask immigrants to teach me how to cook their favorite foods. In the process, something bigger than the dish comes out. This month: an incredible transnational love story that involves a mysterious letter, a painting, and hot peppers pointing toward heaven. Click at right for the story, how-to photos, and the recipe.

Photo: Dave Holman/Royal River Photo

The Story



Vietnamese Papaya Salad

A painting, a letter, and peppers pointing at heaven.

By Lindsay Sterling

“While I wait, I beat the peanuts,” Says Hop Nguyen, a custom clothes designer in her home kitchen in Yarmouth, Maine. She’s teaching me how to make green papaya salad from Bac Ninh province in northern Vietnam. Waiting for the spaghetti-like strips of unripe papaya and carrot to lose their stiffness as they soak in salt water, Hop taps a meat tenderizer on a covered bag of peanuts to break them into pieces the size of small gems. As she’s about to mince a hot pepper, I ask, “What kind is that?” It’s bright red, the size and shape of my pinky finger. “It’s called heaven point pepper,” she says because it grows not hanging toward the ground, but pointing toward heaven. I marvel at this image, and more. She sharpens her a knife on the back of a ceramic bowl. She carves a carrot into a delicate flower. The salad, finished with peanuts and whole basil leaves, is really refreshing, with a special multi-faceted crunch.

But what’s really amazing is the story how she ended up here. Thirteen years ago in January in Vietnam, she was riding her bike home from English class in a short-sleeve shirt and jeans. The air was smoky, the gutters next to the road filled with trash. All the motorbikes honking their horns looked like a stream of fish rushing to spawning ground. As she came up to the archway at the Temple of Literature she saw a letter that someone had dropped on the sidewalk. She doesn’t know why in all the commotion the letter caught her eye, or why she stopped her bike to pick it up. The intended recipient’s address wasn’t far so she went to deliver it, but the person no longer lived there. She kept the letter for ten months sealed. Then one day, she opened it.

In the letter someone named Benjamin Birney wrote about life in the United States. Hop wrote to him to say that she’d found his letter on the sidewalk. He wrote back, explaining that a year before he’d been visiting his godfather in Vietnam. On the last day of his trip, he met a teenager who showed him around town and asked him to be his pen pal. Hop wrote back. She was 21 studying to become an English teacher. Maybe she could be his pen pal instead?

Ben typed his letters. Hop wrote hers by hand in pen. They wrote about once a month for four years before Ben typed and Hop read: “I love you.” Hop tried to get a tourist visa to come meet him in the United States, but it was denied. Ben went back to Vietnam, and they traveled the county together for a month. Hop was often giving him Vietnamese lessons in a notebook so when he wrote in the notebook: “Will you marry me,” she translated it for him: “Em sẽ cưới anh chứ," but then he pulled a ring out of his backpack. Thrilled, nervous and surprised, she said, “Yes.”

When Ben left Vietnam that first time, before the letter Hop found had even been written, his godfather gave him a painting by a popular Vietnamese artist. When Hop finally arrived at Ben’s house in the U.S., a fiancé visa in her purse, she could not believe what she saw. The painting his godfather had given him was of the exact location where she’d found the letter: at the arch in front of the Temple of Literature.


Hop Nguyen and Ben Birney's daughter, an 11-month-old Mainer, is here because of a letter found on the sidewalk in Vietnam 13 years ago.

This is the painting Ben got as a gift from his godfather. It's of the location where his undelivered letter would one day be found by his future wife. Some godfather! Or maybe this is what happens when you cook with heaven pointing peppers.


copyright Lindsay Sterling 2010
photos: Dave Holman
painter: unknown (please write in!)

See How To Do It



Vietnamese Papaya Salad

You can buy green (unripe) papaya already shredded at Asian markets.


Or you can find a whole green papaya, and use this cool peeler, which I also got at the Asian market, to shred it yourself. If you do, soak papaya peelings in water to rinse off any milky juice before soaking in saltwater with the carrots.

Soak carrot and papaya in salt water (about 1 Tbsp/gallon) to begin to soften.

To make a flower out of a carrot, you slice the bottom of a room temperature, thick carrot into a cone shape, then use a sharp paring knife to make a thin shaving (two times around the carrot). You roll the shaving into a flower shape.



After you strain the carrots and papaya, you squeeze them to get more of the water out - almost a cup!

Heaven point peppers grow on the plant pointing up. They're super hot.


Once you mix in the peppers, sugar, salt and lemon juice, the papaya and carrots let out juice. Drain again before mixing in the peanuts.

It tastes as good as it looks


all photos: c Dave Holman

Print the Recipe


Vietnamese Papaya Salad

As Hop Nguyen, from Bac Ninh province, Vietnam, showed Lindsay Sterling in Yarmouth, ME, February 7, 2010.

Serves 4 as appetizer or side salad
Active time: 20 minutes

1 lb. shredded green papaya*
1-2 carrots
2 Tbsp + 1 tsp sugar
1 Tbsp + 2 tsp salt
juice of ½ lemon
1 heaven point chili pepper, diced
1 c. raw peanuts
large handful fresh thai basil, cilantro, or mint leaves

*I went to Makot Pech market (229 St. John St., Portland, ME. 207-899-3488, open 9-7 every day) for green papaya already shredded in addition to everything else on this list. If you can’t find an Asian market near you, email lindsay@lindsaysterling.com, and I’ll ship you what you need.

1. Toast peanuts dry in a saute pan until fragrant. Peel carrot with a peeler and cut the peels into shoelaces. You want about 1 cup shredded.

2. Soak papaya and carrot in salt water (1 Tbsp salt) in large mixing bowl for about ten minutes to begin to soften. While they’re soaking, put peanuts in a quart size ziplock bag with towel over it and tap with a meat grinder until peanuts are the size of small gems. If you want to make a fancy garnish, carve carrot into flower (click “see how to do it” at right).

4. Strain carrot and papaya. Squeeze handfuls of them hard and you’ll wring almost a cup of water out. Mix in salt, then sugar, then lemon juice. Mix until you see the papaya start to become more limp. Strain remaining liquid and mix in peanuts.

5. Serve topped with whole leaves of fresh cilantro, basil, or mint, and your decorative carrot-flower.

I want your food to turn out! Tell me how it goes. Ask questions. Email lindsay@lindsaysterling.com

© Lindsay Sterling 2010