Place the chicken in a frying pan with
enough water to just cover it. Simmer gently for 8 to 10 minutes or
until cooked. Remove from the liquid, cool completely, then slice
finely.
Peel the pawpaw, then grate the flesh into
long shreds. Mix gently with the mint, coriander, chili, nuoc cham
sauce, vinegar, lime juice and sugar.
Arrange the pawpaw mixture on a serving
plate and top with the chicken.
Scatter with peanuts and serve
immediately.
Tip : Green pawpaw is under-ripe pawpaw,
used for tartness and texture.