Especially in the hot summer months, a refreshing salad can be the perfect treat. In Vietnam, temperatures are usually high, so there are many different salad recipes. A special feature of Gỏi Ðu Ðủ is that you don’t use the usual ingredients. Fresh papaya, shallots and delicious beef are used. This gives the salad a special freshness kick.
A fresh and healthy salad? That awaits you with Gỏi Ðu Ðủ. The peculiarity is the mixture between papaya and meat. Nevertheless you need a little time for the preparation. Especially the beef liver needs your attention. Marinating takes at least two hours. It is even better if you marinate the meat overnight. This creates a very special taste. In addition, you have to allow 45 minutes in the oven. The practical thing is that you can prepare the other ingredients on the side. In this respect you should only need about 15 minutes for the actual preparation. Since you enjoy the beef cold, you can also prepare it. The dressing can also be kept in the fridge for several days. Our recipe is of course tailored for four people. You have the free choice whether you vary the recipe a little. For example, you like more meat or no garlic. There are no limits to your imagination.
Gỏi Ðu Ðủ
Ingredients
- 500 g green papaya
- 100 g carrots
- 100 g roasted peanuts
- 100 g chopped and dried beef
- 250 g finely chopped beef liver
- 1 teaspoon spring onions (only the white part)
- 3 teaspoons soy sauce
- 1 teaspoon five-spice powder
- 1 teaspoon sugar
- 0,5 teaspoon pepper
- 0,5 teaspoon chicken broth (powdered)
- 120 ml water
- 2-3 teaspoons sweet chilli sauce
- garlic
- white wine vinegar or lime juice
- mint
Instructions
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A large bowl enter the liver pieces, garlic, shallots, soy sauce, five-spice powder, sugar, pepper and chicken stock. Mix well and let the meat marinate for at least two hours. Best even overnight. Then preheat the oven to 150 degrees.
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Put a tablespoon of oil in a pan or a wok and fry the marinated liver for two to three minutes. The meat should no longer be pink and take on a firm shape. Then remove the liver cubes and place them in an oven pan lined with aluminium foil. Keep the rest of the sauce in the pan.
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Bake the liver cubes in the oven for 45 minutes. After 10 minutes, turn the cubes over. This will help them to lose water more quickly. As soon as the liver is dark and dehydrated, remove it from the oven. Let it cool down. If you wish, you can now cut them smaller.
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To make the salad dressing, take 120 millilitres of water. Pour it into the pan, where the remains of the roast are. Add about two to three teaspoons of soy sauce. Put the heat up and let the mixture simmer for one to two minutes. You should make a thick sauce. Of course, you should season it again beforehand.
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The salad dressing is very simple. Cut the green papaya into cubes or long strips. Press out the excess water by hand. Then place the papaya on the plate. Put some grated carrots, fresh mint leaves, dried liver, dried beef and roasted peanuts on top.
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Finally refine the dressing. Add one or two teaspoons of chilli sauce. With a little white wine vinegar or lime juice you can give the dressing some freshness. Now pour the dressing over the finished salad and serve.