Lunch · 25 min · vietnamese

Goi Du Du Bo Kho

This is the kind of Vietnamese lunch you’ll make on repeat — green papaya and dried beef jerky, 25 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 2-lb Green papaya
• 4 oz Dried beef jerky
• 1 Carrot
• 1 bunch Thai basil
• 1/2 bunch Vietnamese coriander
• 1/2 bunch Fresh mint
• 1/3 cup Crushed peanuts
• 1/4 cup Fried shallots
• 3 cloves Garlic
• 2 Red chilies
• 2 tbsp Sugar
• 3 tbsp Fish sauce
• 3 tbsp Lime juice

Steps

1. Peel the papaya and shred it fine on a mandoline or coarse grater. Soak the shreds in ice water for 10 minutes, then drain and spin dry. The ice bath is what makes papaya shatter-crisp instead of limp.
2. Pound the garlic, chilies, and sugar in a mortar to a rough paste, then stir in the fish sauce and lime juice. Pounding, not chopping, releases the oils that make the dressing taste alive.
3. Julienne the carrot and slice the beef jerky into thin strips.
4. Toss the papaya and carrot with the dressing, then fold in the jerky and let it sit 5 minutes so the jerky softens slightly and drinks up flavor.
5. Add the torn herbs and toss once more, gently. Herbs go last so they stay perky and bright.
6. Pile onto a platter and crown with peanuts and fried shallots. Serve right away while everything is still crunchy.

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