Gỏi Đu Đủ

Name: Gỏi Đu Đủ
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 medium Green Papaya, about 700 g flesh, peeled, seeded, shredded; 1 small Carrots, julienned; 150g Vietnamese Beef Jerky, bò khô, thinly sliced; 1 cup Vietnamese Coriander, leaves (rau răm); 1/2 cups Mint, fresh, leaves; 50g Peanuts, roasted, roughly crushed; 1/4 cups Fried Shallots; 1 tsp Salt, fine, for salting/rinsing the papaya; 4 tbsp Fish Sauce; 3 tbsp Sugar, granulated; 3 tbsp Lime Juice, fresh; 4 tbsp Water; 2 cloves of Garlic, minced; 1 1/2 pods of Bird's Eye Chili, thinly sliced; 10 Prawn Crackers, bánh phồng tôm

Gỏi Đu Đủ is a bright, refreshingly crunchy Vietnamese green papaya salad that balances tangy, sweet-and-salty dressing with savory bites and fresh herbs. Shredded papaya and carrot mingle with savory beef jerky, toasted peanuts and fried shallots for a lively, textural dish best served with prawn crackers.

Gỏi Đu Đủ is a bright, refreshingly crunchy Vietnamese green papaya salad that balances tangy, sweet-and-salty dressing with savor... Show more

Traditional Vietnamese Recipe

Health Grade

D+ · Occasional

Time

40 min

Price

2,33 €

Calories

348 kcal

low calorie

quick

easy

meal prep

Method

Wash the produce

Rinse the green papaya, carrot, Vietnamese coriander, mint, and bird's eye chili well, then pat everything very dry. Dry herbs and vegetables help the dressing cling to the salad instead of turning it watery.

Cut and shred

Peel the papaya, cut it in half lengthwise, scrape out the seeds, and shred the flesh into fine strands with a knife, julienne peeler, or coarse grater. Peel the carrot and cut it into thin matchsticks or shred it to a similar size. Peel and thinly slice the shallots, mince the garlic, pick the Vietnamese coriander and mint leaves from any tough stems, and thinly slice the Vietnamese beef jerky if it is not already cut thinly.

Salt the papaya

Put the shredded papaya in a colander or bowl, sprinkle with the fine salt, and massage it through for 1 minute. Let it sit for 15 minutes to take away some raw bite and make the texture pleasantly flexible. Rinse thoroughly, then squeeze the papaya very dry with your hands or in a clean kitchen towel.

Toast the peanuts

Set a dry skillet over medium heat and add the peanuts. Stir or shake the pan for 4 to 5 minutes, until they smell nutty and deepen slightly in color. Let them cool a little, then crush them roughly with the side of a knife or in a mortar.

Fry the shallots

Heat a shallow layer of neutral oil in a small pan over medium heat, then add the sliced shallots. Cook, stirring often, for 6 to 8 minutes, until they turn evenly golden and crisp. Lift them out onto a paper-towel-lined plate and let them cool; they will crisp up a bit more as they sit.

Mix the dressing

Squeeze enough fresh limes to get the lime juice. In a bowl, stir together the fish sauce, sugar, lime juice, and water until the sugar is mostly dissolved. Add the minced garlic and sliced chili, then taste it; the dressing should be punchy, because the vegetables will soften and mellow it once tossed.

Toss the salad

In a large bowl, combine the dried papaya, carrot, beef jerky, Vietnamese coriander, and mint. Pour over about two-thirds of the dressing and toss very well for 1 to 2 minutes, using your hands or tongs, until the strands look glossy and evenly seasoned. Add more dressing as needed; the salad should be well coated but not swimming.

Finish and serve

Pile the salad onto a platter or divide it among plates, then scatter over the toasted peanuts and fried shallots. Serve with prawn crackers on the side if you like; if yours need cooking, prepare them according to the package directions just before serving. Eat the salad right away while the herbs are fresh and the texture is at its crunchiest.