Recipe: Gỏi đu đủ bò khô – Green Papaya Salad with Beef Jerky

Green Papaya Salad with Beef Jerky

By Helen Le Published: April 17, 2013

  • Prep: 60 mins
  • Cook: 60 mins
  • Ready In: 2 hrs 45 mins

  • Yield: 1 ( 1 Servings)

This popular street snack is loved by many Vietnamese students.

  • In a large bowl, combine the liver, garlic, shallot, soy sauce, five-spice powder, sugar, pepper, chicken stock. Mix well and let marinate for at least 2 hours or overnight in the refrigerator.Preheated the oven to 150°C / 300°F
  • In a pan or a wok on medium-high, heat 1 tbsp vegetable oil and sear/stir-fry the marinated liver for 2-3 minutes until it is no longer pink and gets firmer.
  • Remove the liver cubes individually into a baking pan lined with aluminum foil. Keep the left-over sauce in the pan.
  • Bake the liver cubes in the preheated oven at 150°C / 300°F for 45 minutes. Rotate the cubes on all sides after every 10 minutes to help it dehydrate faster.
  • Liver turns dark color when it is dehydrated. Let cool and slice into smaller pieces.
  • To make salad dressing, add 1/2 cup water into the left-over sauce, plus 2-3 tbsp soy sauce to taste. Then simmer on low heat for 1-2 minutes.
  • To assemble the salad, squeezed out excess water in the shredded green papaya and place a handful of it on a serving plate. Add some shredded carrots, fresh mint leaves, dried liver, beef jerky and roasted peanuts. Add 1-2 tbsp of the salad dressing and chili sauce. Serve with a drizzle of white vinegar or lime juice.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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