Dried beef salad is a popular and delicious recipe in Vietnam. “Nộm bò khô” is so popular in Vietnam that it has gradually become a familiar snack of street foods family and showed up frequently in Vietnamese wedding parties and death anniversaries.
How to cook
Savoring the utter spiciness of chili, the spicy sweet of dried beef, the crispiness of julienned green papaya, the pungent flavor of herbs and the nutty taste of roasted peanut, you are bound to comprehend how far-reaching its coverage is. Dried beef salad comes in two guises and one of them features earthy beef jerky and heady Thai basil (hung que).
The most important ingredient, certainly, is dried beef. It is cut into big thin slices, soaked with seasoning including salt, sugar, garlic, oil, ginger, chili for about one night, then dried off by putting it into oven. Green papaya and carrot are pickled, sliced into julienned strips and drained off, then blended with coarsely chopped herbs. The flavoring dressing made of sugar, vinegar, fish sauce, chili, soy sauce and other seasoning is the most attention receiver, considered as the secret of each maker. Just pour the dressing into the bowl, toss the mixture finely, top it with roasted peanuts and dried beef and enjoy. A colorful dish with the wonderful taste and aroma definitely satisfies all gourmets. What an unforgettable experience!