Vietnamese: Green Papaya Salad with Beef Jerky (Gỏi Đu Đủ Khô Bò)

Recipe by Thu Nguyen <hello.thu.nguyen@gmail.com>

(makes about 6 servings)

Light, crisp, and deeply refreshing, Gỏi Đu Đủ Khô Bò is a classic Vietnamese street-style salad that captures the balance of sweet, sour, savory, and herbal flavors central to Vietnamese cuisine. The dish combines crunchy shredded green papaya with thin strips of sweet Vietnamese beef jerky, fragrant Thai basil, and roasted peanuts, all tossed in a lightly sweet and vinegary soy-based dressing. Often enjoyed as an evening snack from street vendors, this salad reflects Vietnam’s culture of communal eating and vibrant fresh ingredients, where contrasting textures and bright flavors come together in a simple yet memorable bite.

Dressing:

• ¼ cup water
• ¼ cup granulated white sugar
• ¼ cup light soy sauce
• 1 tbsp white vinegar
• 1 tsp minced red chili (optional)

Salad ingredients:

• 1 medium unripe green papaya, peeled and cut into thin strips with mandolin
• 2 cups fresh Thai basil leaves
• 2 cups spicy Vietnamese beef jerky, thinly shredded
• 1 cup toasted peanuts, chopped

Procedure:

1. Make the dressing: in a small bowl, combine water, sugar, soy sauce, vinegar, and minced chili. Mix until the sugar is completely dissolved.
2. Assemble the salad: in a large bowl, add shredded papaya and Thai basil, then top with beef jerky and peanuts.
3. Toss and serve: add as much dressing as desired and toss lightly just before serving to keep the salad crisp and fresh.