Gỏi Đu Đủ Khô Bò

Green Papaya Salad with Beef Jerky


1 medium green papaya, peeled and shreded
1 cup beef jerky
Thai basil, coarsely chopped
Roasted peanut, crushed
Black sauce, Sriracha sauce

Black Sauce:
1 part water, 1/2 part vinegar, 1 part sugar, 1/2 part dark soy sauce, 1/2 part regular soy sauce. Add soy sauces, sugar, vinegar, water into a sauce pan over medium heat, bring to boil. Cool off. Add 2 cloves garlic (thinly sliced) into 1 cup of black sauce. Let stand for several hours or overnight.

Top the crunchy green papaya shreds with shreded beef jerky, chopped basil, crushed peanuts. Dress with black sauce and sriracha sauce.

Đu Đủ Trộn Tép Bạc

Papaya and green bean salad with bay shrimp

Gỏi Trái Thơm

Pineapple Salad

1 cup pineapple chunks, fresh or canned
1 cup shredded carrot
1/2 red onion, thinly sliced
4 oz raw shrimp in shell
4 oz pork shoulder
2 T fresh lime juice
2 T fish sauce
1 T sugar
1/4 cup Vietnamese coriander leaves, shredded
1/2 T crisp fried shallot
1/2 T pounded roasted peanuts

Gỏi Râu Mực

Squid Head Salad


1 lb small squid head, eyes removed
2 cups green papaya, shredded
1 cup long bean, cut into 3-inches length
1 tomato, cut into wedges
2 T basil, julianed
1 T fish sauce
1 T chunky peanut butter
2 lemon
1 t Siracha chilli sauce or to taste
1 T sugar or to taste

Blanch long bean in boiling water for 1 minute or until they turn deep green and nicely soft.
Cook squid heads for 3 minutes, drained.
In a salad bowl, put green papaya, long bean, squid head, peanut butter, fish sauce, lemon juice, sugar, chilli sauce and mix well. Add tomato and basil, chill for 2 hours and serve.

Gỏi Bầu Cá Nướng

3 cups wax gourd, thinly sliced
1 cup carrot, julianed
2 cup grilled fish (filet)
1 T ginger, crushed
1 T vegetable oil
2/3 cup Vietnamese coriander leaves, julianed
1/2 red onion, thinly sliced
3 T lemon juice or to taste
2 T fish sauce, or more to taste
1 T sugar, or more to taste
2 cloves garlic, minced
2 red hot chili pepper, minced
2 shallots, thinly slice in rings and pan fried
2 T sesame seeds, roasted

Prepare wax gourd: peel off skin and scoop out seeds, slice, plunge into boiling water for 30 seconds, remove and plunge into ice water, dry off.

Grill fish: Wash fish (stripe bass) well, pat dry, brush fish with oil, ginger, salt and pepper. Grill, then debone.

In a medium salad bowl, mix wax gourd, carrot, red onion, lemon juice, sugar, fish sauce, garlic, chili pepper and chill for 30 mins. Add baked fish and Vietnamese coriander leaves, mix well. Top with roasted sesame seeds and fried shallot rings.

Gỏi Gà

2 cups cooked chicken breast and cooked chicken liver, shred into bite-size piece
2 cup cabbage, shredded
5 T fresh lime juice
2 T fish sauce
1 T sugar or more to taste
2 cloves garlic, minced
3 shallots, thinly sliced
3 red hot chili pepper, sliced
2/3 cup Vietnamese coriander leaves, thinly sliced
fresh ground pepper to taste

In a salad bowl, combine everything. Separate shallot slices into rings. let stand for 30 minutes. Grind pepper over when served.

Nộm Nghêu Hoa Chuối

Banana Blossom Salad with clam


1 banana blossom, chiffonade
1 cup clam meat
1/2 red onion, thinly sliced
1/4 cup Thai basil, julianed
1 T fish sauce
1 t ginger, miced
1-2 clove garlic, minced
1 serrano chile, sliced
1 T sugar or to taste
1 T fresh squeezed lemon juice or to taste
1 T sesame seed, roasted

Remove the tough outer layer of the blossom, discard, along with the undeveloped baby bananas inside. Cut the blossom in half and start chiffonade from the tip. Toward the end, remove the baby bananas and chiffonade the rest. Soak babana blossom in lemon (or vinegar) cold water for 1-2 hrs. Drained.
In a small pot, boil water and cook the clam meats for 1-2 mins, drained.
In a large salad bowl, add clam meat, fish sauce, lemon juice, sugar, ginger, garlic, red onion and banana blossom, toss well.
Heat a small pan over medium, add sesame seeds. Stirr to ensure even roasting, until golden brown.
Add Thai basil, serrano chile. Sprinkle with sesame seeds, serve immediately.