Vietnamese Green Papaya Salad with Beef Jerky

Vietnamese Green Papaya Salad with Beef Jerky © kvalifood.com

Salad đu đủ xanh bò khô is shredded green papaya with Asian-style beef jerky, herbs, and a lime-fish sauce dressing. The unripe papaya has a neutral, slightly crunchy texture that soaks up the dressing well. A vegetarian version with crispy tofu works just as well.

Ingredients

Serves 4

  • 1 green (unripe) papaya
  • 1 carrot
  • 1.5 tbsp salt, for soaking
  • 1 tbsp rice vinegar, for soaking
  • 60 g Asian-style beef jerky, shredded by hand (or 100 g tofu, thinly sliced and fried)
  • 1 handful Thai basil
  • 1 handful coriander
  • 1 handful mint
  • 60 g roasted peanuts
  • cherry tomatoes, halved, optional

Dressing

  • 1 tbsp fish sauce
  • 2 tbsp sugar, heaping
  • 3 tbsp lime juice (or kumquat juice)
  • 1 tbsp rice vinegar
  • 2 chilies, finely minced
  • 1 tbsp garlic, finely minced

Directions

Prepare the papaya

Peel the papaya and carrot. Halve the papaya lengthways and scoop out the seeds and white inner lining.

Julienne the papaya and carrot into thin strips using a mandolin or julienne peeler.

Transfer to a colander, sprinkle with the salt and vinegar, and toss. Leave for 15-20 minutes until slightly softened.

Rinse the papaya and carrot under cold water, drain well, and squeeze out excess moisture in a clean towel.

Dress and serve

Mix together the fish sauce, sugar, lime juice, vinegar, chili, and garlic until the sugar dissolves.

Place the papaya and carrot in a large bowl and toss with the dressing. Let it sit for a few minutes.

Add the herbs and toss again.

Serve topped with beef jerky or crispy tofu, and the roasted peanuts.

Notes

  • Green papaya must be fully unripe - green skin, white flesh, no sweetness. Available at Asian grocery stores.
  • The salting and squeezing step removes bitterness and excess water. Don’t skip it.
  • Dressing ratio: 1 fish sauce : 2 sugar : 3 lime juice works as a general guide for Vietnamese salad dressings.