To make the dipping fish sauce: Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.
For the salad: In a large bowl combine the green papaya, pork belly, sliced mint, sliced basil, sliced perilla leaves, sliced cilantro, and dipping fish sauce and mix well.
Turn the salad out onto a serving platter and arrange the prawns on top of the green
Garnish with fried Asian shallots, peanuts, garlic chips, and sliced chile.
Green papaya, Asian basil leaves, perilla leaves and fried red Asian shallots can be found at specialty Asian markets. Submerge the julienne green papaya in cold water for 4 minutes, then drain. This keeps the crisp texture of the green papaya.
Recipe courtesy of Luke Nguyen