Gỏi đu đủ bò khô – Green Papaya Salad with Beef Jerky
Green Papaya Salad with Beef Jerky
By 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.
Ingredients
- 500 g green papaya
- 100 g carrot (3,5 oz)
- 100 g roasted peanuts (3,5 oz) white vinegar, chili sauce
- 100 g beef shredded
- 250 g beef liver cut into 1-inch cubes (0.55 lb)
- 1 tsp shallot minced or spring onion, white part only
- 3 tbsp soy sauce
- 1 tsp five-spice powder
- 1 tbsp sugar
- 1/2 tsp ground pepper
- 1/2 tsp chicken stock optional
- 1/2 cup water For the salad dressing
- 2-3 tbsp soy sauce Sweet chili sauce
Instructions
- 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.
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