Peel and shred the Green Papaya and the Carrot into thin matchsticks; place them in a large bowl so they can absorb the dressing.
Sprinkle the shredded vegetables with a pinch of Salt, toss, and let sit 10–15 minutes to draw out moisture; then rinse briefly and squeeze or drain well to remove excess water.
Prepare the dressing by whisking together Fish Sauce, Sugar, Lime Juice, and a little Water until the sugar dissolves; add minced Garlic and thinly sliced Bird's Eye Chili and adjust the balance of sweet, sour, and salty to taste.
Slice the Vietnamese Beef Jerky into thin strips or bite-sized pieces so it can be easily mixed through the salad.
Pour the dressing over the drained papaya and carrot, add the beef jerky, and gently toss until the strands are well coated and the jerky is evenly distributed.
Tear in the Vietnamese Coriander and Mint leaves, folding them through the salad just before serving to keep the herbs bright.
Roughly chop and toast the Peanuts in a dry pan until fragrant, then sprinkle them over the salad together with the Fried Shallots for extra crunch and flavor.
Taste and adjust seasoning with more fish sauce, lime juice or sugar if needed; if the dressing is too intense, mellow it with a splash of water.
Serve the gỏi immediately, garnished with extra peanuts and fried shallots, and offer crispy Prawn Crackers on the side for scooping.
