In Vietnam they LOVE beef jerky - and the meaty chew works so well with this crunchy, zingy salad. It's a great summer dinner.
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Serves
2
Garlic
Red Bird's Eye Chilli
Fish Sauce
Soft Light Brown Sugar
Lime
Green Papaya
Green Bean
Cherry Tomatoes
Beef Jerky
Fresh Thai Basil
Salted Peanuts
Serves
2
Garlic
Red Bird's Eye Chilli
Fish Sauce
Soft Light Brown Sugar
Lime
Green Papaya
Green Bean
Cherry Tomatoes
Beef Jerky
Fresh Thai Basil
Salted Peanuts
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Step 1.
Peel the garlic clove and add to a pestle and mortar with however the chilli and gently bash together to break up, but not into a puree. Splash in the fish sauce, spoon in the sugar and squeeze in the lime juice to taste. Mix and taste, adjusting the levels of fish sauce, sugar and lime juice until its to your liking.
Step 2.
Very thinly slice the papaya. You can use a strip peeler, a mandolin with teeth or just thinly slice with a sharp knife then cut into matchsticks. Tip into a bowl. Trim the green beans (keep them raw for that nice crunch) and cut into inch long pieces. Half the cherry tomatoes. Pull, shred or chop the beef jerky or biltong into long pieces.
Step 3.
Pour the marinade over the shredded veg and beef jerky and mix well. Pick in the Thai basil leaves and fold some in too. Divide between two bowls and top with remaining Thai basil and some chopped salted peanuts. Get stuck in!
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