Instructions: Cut the papaya or mango into matchstick strips. Whisk together the lime juice, fish sauce and sugar in a bowl until the sugar is completely dissolved. Add the papaya and chilies and toss until well combined. Let stand for 20 minutes.

Transfer to a serving plate, sprinkle with peanuts and garnish with cilantro.

Variation: Bring water to a boil in two separate saucepans over medium heat. Add 6 small to medium shrimp in one saucepan and cook until opaque, about one minute. Add a 4-ounce piece of pork tenderloin to the other saucepan and simmer until cooked through, about 8 minutes. Remove the shrimp and run under cold water, then shell, cut in half lengthwise and devein. When cool enough to handle, thinly slice the pork tenderloin against the grain. Proceed with step 1 tossing in the shrimp and pork tenderloin.

This recipe yields 4 servings.

Comments: Goi Du Du is a refreshing salad with tangy, sweet and spicy characteristics perfect with any barbecued meat. It is also a great appetizer. Its principal ingredient, green papaya, sometimes called pawpaw, varies in shape from round to elongated. It has dark green skin and light green flesh. Green papaya is used as a vegetable because, unlike the rich, orange-colored papaya, it is mild, not sweet and crunchy. When green papaya is not available, use green mango. Both can be purchased in Asian or Latin markets.

One hint: For a heartier variation of goi du du, add steamed shrimp and sliced cooked pork tenderloin.

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