The silly season is fast approaching and it’s all about entertaining friends, family, lovers and showing off your culinary abilities and of course, drinking and sharing great wine!
Our friends at the beautiful Howard Vineyard have kindly shared with us a delicious Asian inspired recipe to be paired with the perfect glass of vino! Go and visit them at Howard Vineyard OR make this one at home for your friends.
So Adeladies, sit back and eat, drink and celebrate this silly season!
Hayley + Lauren xx
Green papaya salad with pork belly, prawn and Nuoc cham dressing (* V & GF optional)
This is a traditional dish from the North Part of Vietnam. Nước chấm sauce is a common name for a variety of Vietnamese “dipping sauces” that are served quite frequently as condiments. It is commonly a sweet, sour, salty, savoury and/or spicy sauce.
Here at Howard Vineyard, we love this dish — it’s fresh, light, full of herbs from our garden and pretty easy to make. Match with a crisp Howard Vineyard Picnic 100% Cabernet Franc Rose.
Dry in style, lovely an fresh, crisp acidity to pair with the salad, but enough to cut through the fatty pork belly and creamy prawns mix with live music at out cellar door. Perfect Summer Combo!
Green papaya salad with pork belly and prawns
150g shredded green papaya
5 cooked prawns, sliced lengthwise
45g caramelised pork belly, sliced (better slow cooked over coals or oven roasted)
Mint and Vietnamese mint, chopped
Handful Bean sprouts
2 tbsp sweetNuoc cham
Garnish: Fried shallot, Chopped peanut, Chilli
Mix all salad ingredients in bowl and assemble onto plate
Spoon dressing over salad and garnish
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