Nộm Bò Khô

Name: Nộm Bò Khô
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 medium Green Papaya, about 800 g, peeled, seeded, julienned; 1 large Carrots, julienned; 150g Dried Beef Jerky, bò khô, thinly sliced or shredded; 1 bunch of Vietnamese Coriander, rau răm, leaves picked, about 1 cup loosely packed; 4 tbsp Fish Sauce; 4 tbsp Lime Juice, fresh; 4 tbsp Water; 3 tbsp Sugar; 2 cloves of Garlic, minced; 1 1/2 Bird's Eye Chilis, thinly sliced; 1/3 cups Roasted Peanuts, roughly chopped; 1/3 cups Fried Shallots

Nộm Bò Khô is a vibrant Vietnamese salad that balances crunchy shredded vegetables with savory, slightly sweet dried beef and a tangy, garlicky dressing. Fresh herbs, crushed peanuts and crispy fried shallots add layers of texture and aroma, making it a refreshing yet deeply satisfying dish ideal for warm days or as a bright side. Quick to assemble, it delivers contrasting flavors in every bite.

Nộm Bò Khô is a vibrant Vietnamese salad that balances crunchy shredded vegetables with savory, slightly sweet dried beef and a ta... Show more

Traditional Vietnamese Recipe

Health Grade

C · Balanced

Time

45 min

Price

2,18 €

Calories

356 kcal

low calorie

quick

easy

no cooking

Method

Wash the produce

Rinse the green papaya, carrots, Vietnamese coriander, bird's eye chili, and limes under cool running water. Shake the herbs dry and pat everything dry well with a clean towel so the salad stays crisp instead of watery.

Prep everything

Peel the papaya, cut it in half lengthwise, and scrape out the seeds. Julienne it into fine matchsticks. Peel the carrots and cut them into similar thin matchsticks so the salad tosses evenly. Pick the Vietnamese coriander leaves, roughly tear any large ones, mince the garlic, thinly slice the chili, peel and very thinly slice the shallots, halve the limes and squeeze out 4 tablespoons juice, and slice or shred the dried beef jerky into bite-size strips if needed.

Fry the shallots

Heat a small saucepan with enough neutral oil to fully submerge the shallots over medium heat. Add the sliced shallots and fry, stirring often, for 4 to 6 minutes until they turn light golden and smell sweet and toasty. Lift them out right away and drain on paper towels; they will continue to darken slightly as they cool.

Toast the peanuts

Put the peanuts in a dry skillet over medium-low heat and toast them, stirring often, for 3 to 5 minutes until fragrant and lightly golden in spots. Let them cool for a minute, then chop them roughly.

Mix the dressing

In a bowl, stir together the fish sauce, water, sugar, the minced garlic, sliced chili, and the lime juice until the sugar dissolves. Taste it; the dressing should be boldly sweet, sour, salty, and a little spicy because it will mellow once it coats the vegetables.

Toss the salad

Put the julienned papaya, carrots, dried beef jerky, and Vietnamese coriander in a large bowl. Pour over about three-quarters of the dressing and toss really well with clean hands or tongs until everything is evenly coated and glossy. Let it sit for 5 minutes so the vegetables soften slightly and absorb the dressing, then taste and add more dressing if you want a punchier finish.

Finish and serve

Pile the salad onto a platter or divide it among plates. Scatter the chopped peanuts and fried shallots over the top, and spoon over a little extra dressing from the bowl if it needs it. Serve right away while the papaya is still crisp and the toppings are crunchy.

Ingredients

Method

For 4 servings

Adjust servings

For the salad

1 medium Green Papaya, about 800 g, peeled, seeded, julienned
1 large Carrots, julienned
150g Dried Beef Jerky, bò khô, thinly sliced or shredded
1 bunch of Vietnamese Coriander, rau răm, leaves picked, about 1 cup loosely packed

For the dressing (nước chấm chua ngọt)

4 tbsp Fish Sauce
4 tbsp Lime Juice, fresh
4 tbsp Water
3 tbsp Sugar
2 cloves of Garlic, minced
1 1/2 Bird's Eye Chilis, thinly sliced

To serve

1/3 cups Roasted Peanuts, roughly chopped
1/3 cups Fried Shallots

Nutrition

Per Serving.

Calories

356 kcal

18% of Daily kcal

Protein

18 g

36% RDI

Fat

19 g

5.4g sat fat

Carbs

31 g

11% RDI

Sugar

22 g

44% RDI

Fiber

4 g

13% RDI

Salt

3.2 g

64% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C · 6.0 / 10

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