Gỏi Đu Đủ Khô Bò Recipe – Vietnamese Green Papaya and Beef Jerky Salad

Difficulty:

2/5

Serves:

3 PEOPLE

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Gỏi Đu Đủ Khô Bò – Green Papaya and Beef Jerky Salad- Vietnam

Vibrant, aromatic, and full of contrast, Gỏi Đu Đủ Khô Bò—Vietnam’s famous Green Papaya and Beef Jerky Salad—is a symphony of textures and flavors. Featured on Global Street Eats with Chef Devan Rajkumar, this Vietnamese street food recipe brings together crisp papaya, chewy beef jerky, fragrant herbs, and a sweet-savory dressing that awakens every taste bud.

The Inspiration

If there’s a scent that defines Vietnam’s street markets in summer, it’s the heady mix of lime, chili, vinegar, and herbs—ingredients that find their purest expression in Gỏi Đu Đủ Khô Bò. Sold from roadside stalls and bustling alleys, this salad is both a snack and a sensory experience. Vendors prepare it freshly to order, skillfully tossing thin shreds of green papaya with chili-laced dressing and topping it with generous handfuls of beef jerky and peanuts.

In Global Street Eats, Devan Rajkumar brings his signature curiosity to this iconic dish, showing how its balance of spicy, salty, sweet, and tangy represents the Vietnamese idea of harmony in food. Every element works together—the crisp papaya refreshes, beef adds savor, and the basil perfumes every mouthful. This isn’t just a salad; it’s a snapshot of Vietnam’s street food genius.

Ingredients

For the Dressing:

¼ cup (60ml) soy sauce
¼ cup (60ml) granulated sugar
¼ cup (60ml) water
1 tbsp (14.8ml) rice vinegar
2 tbsp (29.6ml) hoisin sauce
1 clove garlic, grated
2 red Thai chilis, seeded and diced

For the Salad:

1 unripe papaya, peeled and cut into thin matchsticks
2 cups (480ml) packed Thai basil leaves
2 cups (480ml) Vietnamese beef jerky, cut into thin matchsticks
1 cup (240ml) roasted peanuts, chopped

Method

Add all the dressing ingredients to a small bowl and whisk together to dissolve the sugar.
Toss together the papaya, Thai basil, and Vietnamese beef jerky in a large bowl. Add as much dressing as desired (you may have leftover dressing) and toss to combine.
Top with chopped peanuts and serve.

Serving Suggestions

Serve this Vietnamese Green Papaya and Beef Jerky Salad as a refreshing starter, a light lunch, or a side dish alongside grilled meats, noodles, or rice dishes. It pairs beautifully with cold beer or iced jasmine tea—both cut the heat of the chilies while amplifying the salad’s herbal freshness.

For a striking presentation, pile the salad high on a shallow plate, allowing the papaya strands to form a airy nest. Top with an extra spoonful of roasted peanuts and a few whole basil leaves for garnish. For an added Vietnamese touch, slice in some bird’s eye chili and drizzle extra dressing at the table.

This salad is best enjoyed immediately after tossing to keep the papaya crisp and the herbs fragrant.

Final Thoughts

This Gỏi Đu Đủ Khô Bò recipe from Global Street Eats with Chef Devan Rajkumar brings the vibrant experience of Vietnamese street food straight to your kitchen. With bright flavors, crisp textures, and that unmistakable balance of savory-sweet heat, it captures everything lovable about Southeast Asian cooking—fresh, fast, and full of life.

Colorful, healthy, and deeply satisfying, this salad reminds us how simple street dishes can reflect both tradition and artistry. Perfect for summer meals or as a bold appetizer, it proves that the world’s best food often comes served roadside, crafted with character and care.

Find more recipes from Global Street Eats here!