Green Papaya Salad with Prawn and Pork: Goi Du Du Tom Thit

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Dipping Fish Sauce: 

3 tablespoons fish sauce

3 tablespoons white vinegar

2 tablespoons sugar

4 ounces or 1/2 cup water

2 cloves garlic

1 chile, chopped

2 tablespoons fresh lime juice

Salad:

1 green papaya, peeled and finely julienned, about 6 ounces (see Cook's Note)

7 ounces cooked pork belly, thinly sliced

5 fresh green mint leaves, finely sliced

5 fresh Asian basil leaves, finely sliced (see Cook's Note)

5 fresh perilla leaves, finely sliced (see Cook's Note)

5 fresh coriander (cilantro) leaves, finely sliced

7 ounces cooked medium-size tiger prawns (shrimp), peeled, deveined and halved lengthwise

1 tablespoon fried red Asian shallots (see Cook's Note)

1 tablespoon crushed roasted peanuts

1/2 teaspoon fried garlic chips

1 chile, sliced