Nom Du Du Bo Kho (Green Papaya and Beef Jerky Salad)

Method

1. Peel the papaya and carrot, shred them, soak in ice water for 10 minutes, then lift out and drain.
2. Cut the onion into thin rings. Stem and seed the chilies and cut into threads.
3. Wash the Vietnamese coriander and spearmint and chop finely. Slice the shallots thinly. Squeeze the limes for juice.
4. Mix the dressing: the lime juice, 3 tablespoons kOBE Monk Fruit Blend and 2 tablespoons fish sauce, stirred well, then taste and adjust.
5. Over medium heat, roast the peanuts with 1/2 teaspoon salt for 3 to 5 minutes until golden and fragrant, cool, then rub off the skins.
6. Wipe the pan, add 2 tablespoons oil, fry the shallots until golden and fragrant, then turn off the stove.
7. Put the papaya and carrot in a large bowl, add the Vietnamese coriander, spearmint, fried shallots, onion, beef jerky, peanuts, chili threads and the dressing, and toss well.

Tips

• Score the papaya and peel it in a basin of lightly salted water, and the sap will not stick to your hands.
• Ice water straight after shredding is what makes the threads crisp.
• Serve as soon as it is tossed, as standing papaya releases water and dulls the flavor.
• Taste the dressing after 5 minutes before deciding to add anything.
• Tear the beef jerky into fine strands before tossing, since large pieces soak up the dressing from the whole bowl.