Nộm Bò Khô

Peel and remove the seeds from the Green Papaya; then julienne it into thin matchsticks. Do the same with the Carrot so both vegetables are similar in size and texture.

Place the shredded Green Papaya and Carrot in a large bowl, sprinkle lightly with cold water and let sit for 5–10 minutes to crisp, then drain and squeeze out excess liquid so the vegetables remain crunchy.

If the Dried Beef Jerky is very tough, briefly rehydrate it in warm water for 5 minutes, drain well and shred or tear into thin strips; if already tender, simply shred it.

Make the dressing by whisking together Fish Sauce, Lime Juice, a splash of Water, and Sugar until the sugar dissolves. Add minced Garlic and finely sliced Bird's Eye Chili to taste, adjusting sweet, salty, and sour until balanced.

Toss the shredded vegetables with the dressing, then fold in the shredded Dried Beef Jerky so it soaks up the flavors. Let the salad rest 5–10 minutes to marry the tastes.

Roughly chop the Vietnamese Coriander and mix most of it into the salad, reserving a little for garnish.

Plate the salad and finish with a generous sprinkle of crushed Roasted Peanuts and a scattering of Fried Shallots for crunch and aroma. Taste and adjust seasoning with extra Fish Sauce or Lime Juice if needed before serving.