Nộm đu đủ bò khô (Green Papaya Salad with Dried Beef)

1. Prepare the Ingredients

Peel the green papaya and carrot, rinse well, and let them drain. Use a shredder or peeler to julienne them into thin strips, then soak in ice water for about 10 minutes. Drain thoroughly.

Tips:

• To reduce sap from green papaya, score the skin before peeling and peel under a bowl of salt water — this helps prevent the sap from sticking to your hands.

Soaking shredded papaya and carrot in ice water helps make them extra crunchy and refreshing.Slice the onion thinly into rings. Remove the stems and seeds of the chili, then slice it into thin strips.
Pick and wash the herbs (Vietnamese coriander and mint), then chop roughly. Slice the shallots thinly. Cut and squeeze the limes for juice.

2. Make the Dressing

In a small bowl, combine:

• Juice of one lime

• 3 tablespoons sugar

• 2 tablespoons fish sauce (or vegan fish sauce if needed)

Stir until the sugar dissolves completely. Taste and adjust for a balanced sweet-sour-savory flavor.

3. Toast Peanuts & Fry Shallots

Heat a pan over medium heat. Add peanuts and ½ teaspoon of salt, then dry-roast while stirring constantly for about 3–5 minutes until golden and fragrant. Let cool, then rub off the skins.

In the same pan, wipe it clean and add 2 tablespoons of oil. Once hot, add sliced shallots and fry until golden brown and crispy. Remove and drain on paper towels.

4. Assemble the Salad

In a large mixing bowl, combine:

• Shredded papaya and carrot

• Chopped herbs (Vietnamese coriander and mint)

• Fried shallots

• Onion rings

• Sliced chili

• Crushed peanuts

• Shredded dried beef (or vegan alternative)

Pour in the dressing and toss gently until everything is well coated.

5. Final Product

Your Green Papaya Salad with Dried Beef is ready to serve! The dish is vibrantly colorful, with crunchy fresh textures, savory dried beef, nutty peanuts, and aromatic herbs, all tied together by the tangy-sweet dressing. A perfect appetizer or light meal to impress your guests!

Green Papaya Salad with Dried Beef – a flavorful harmony from the streets of Vietnam

In the bustling streets of Vietnam, especially in the southern cities like Saigon, Green Papaya Salad with Dried Beef is more than just a dish—it’s a memory wrapped in crunch, spice, and tang. Often sold by street vendors near schools, markets, and parks, this salad evokes a nostalgic sense of youthful afternoons, shared among friends on tiny plastic stools.

Historically, “nộm” is the Vietnamese term for a type of salad made with fresh or pickled vegetables tossed in a light dressing. It reflects the Vietnamese culinary philosophy of balance: sweet, sour, salty, spicy, and umami all coming together in one bite.

What sets this version apart is the use of green papaya—a humble fruit, harvested while still unripe to retain its crisp texture. In times when meat was scarce, shredded dried beef was a flavorful and affordable topping that added protein and a smoky-sweet chew to the dish. Over time, it became the iconic choice for this salad.

A generous handful of roasted peanuts brings earthiness and crunch, while fried shallots and fresh herbs like Vietnamese coriander (rau răm) and mint add aroma and brightness. The dressing, made of lime juice, fish sauce, and sugar, ties everything together with a sharp and refreshing finish.

Whether eaten as a street snack, party appetizer, or light summer meal, Nộm đu đủ bò khô continues to be a beloved representative of Vietnamese street food culture—simple yet deeply satisfying, and always bursting with life.

(Green Papaya Salad with Dried Beef – Vietnam well-known street food)