Gỏi Đu Đủ Khô Bò: Easy Vietnamese Green Papaya Salad with Beef Jerky

Walk past a school gate or a busy corner in Saigon in the afternoon and you will probably see someone selling gỏi đu đủ khô bò: a crunchy green papaya salad topped with chewy beef jerky, fresh herbs and a sweet, sour and spicy dressing. It is light, bold and very easy to make at home, with no cooking at all.

Here is a simple version you can make in about 20 minutes.

What is gỏi đu đủ khô bò?

Gỏi means salad, đu đủ means papaya, and khô bò means beef jerky. The papaya is green (unripe), so it is crunchy and mild, almost like a crisp cucumber or jicama. It soaks up the dressing, while the beef jerky adds a savory, chewy, slightly sweet contrast.

In Vietnam the salad is usually eaten as an afternoon snack rather than a full meal, often shared with friends.

Ingredients (serves 2–3)

For the salad

• 1 small green papaya (about 1½–2 lb), peeled and shredded into thin strips
• 1 small carrot, shredded (optional, for color)
• A handful of Vietnamese coriander (rau răm) or Thai basil, roughly chopped
• 2–3 oz Vietnamese beef jerky, torn or cut into thin strips
• 2 tbsp roasted peanuts, lightly crushed
• Fried shallots (optional)

For the dressing

• 2 tbsp fish sauce
• 2 tbsp sugar
• 2 tbsp lime juice (or rice vinegar)
• 2 tbsp warm water
• 1 clove garlic, minced
• 1 Thai chili, minced (more if you like it hot)

Green papaya is easy to find at most Asian grocery stores. If you cannot find it, shredded jicama or kohlrabi makes a decent crunchy substitute.

How to make it

1. Shred and rinse the papaya. Peel the papaya, cut it in half and scoop out the seeds. Shred it into long, thin strips with a julienne peeler or the large holes of a grater. Soak the strips in cold water for about 10 minutes to make them extra crisp, then drain well and squeeze out the extra water.
2. Make the dressing. Stir the sugar into the warm water until it dissolves. Add the fish sauce, lime juice, garlic and chili. Taste it: it should be sweet, sour, salty and a little spicy, all at once. Adjust to your liking.
3. Toss. Put the papaya and carrot in a big bowl. Pour most of the dressing over it and toss well. Let it sit for a few minutes so the papaya soaks up the flavor.
4. Top it off. Pile the salad on a plate. Scatter the herbs, beef jerky, crushed peanuts and fried shallots on top. Drizzle the rest of the dressing over everything.
5. Serve right away while the papaya is still crunchy.

Tips for the best gỏi đu đủ

• Dry the papaya well. Wet papaya waters down the dressing.
• Add the jerky at the end. That way it stays chewy and does not get soggy.
• Use a sweet-and-spicy jerky. Its flavor matches the dressing perfectly.
• Make it a meal. Serve with shrimp chips, rice paper or a bowl of rice.
• Prep ahead. You can shred the papaya and mix the dressing a few hours early. Keep them separate in the fridge and toss right before eating.

Which beef jerky to use?

Any Vietnamese-style beef jerky works, since you want something a little sweet with lemongrass and chili, not smoky American jerky. Our Khô Bò Cay Ngọt (Sweet & Spicy Beef Jerky) is a great match: sweet, gently spicy and easy to tear into strips. For a more savory, fragrant version, try our Khô Bò Truyền Thống (Traditional Beef Jerky) with lemongrass, ginger and garlic.

Want extra crunch? Sprinkle some Đậu Phộng Da Cá (crispy garlic chili peanuts) on top instead of plain peanuts.

About Bếp Ông Bụi

We are a small family business in Garden Grove, California, making Vietnamese jerky and snacks since 2018. We ship to every state, usually arriving in 2-5 days by USPS Priority. Questions? Call or text 678-392-7154.

New to Vietnamese jerky? Read our guide: What Is Vietnamese Beef Jerky (Khô Bò)?