Nộm Bò Khô Tôm Khô (Dried Beef and Shrimp Salad)
85% chuẩn vị · Vietnamese
A flavorful variation of Nộm Bò Khô, incorporating the savory depth of dried shrimp alongside the traditional dried beef, offering a more complex umami profile.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Dried beef (Bò Khô)100g
- Dried shrimp50g
- Green papaya1 medium
- Carrots2 medium
- Cucumber1 medium
- Vietnamese mint (Rau răm)1/2 bunch
- Thai basil1/2 bunch
- Peanuts50g
- Fish sauce4 tbsp
- Lime juice3 tbsp
- Sugar2 tbsp
- Garlic2 cloves
- Chili1
- Saltto taste
- Black pepperto taste
- Water3 tbsp
Các bước
- 1
Rehydrate dried beef in warm water for 30 minutes, drain, and slice thinly.
- 2
Soak dried shrimp in warm water for 15 minutes, drain.
- 3
Peel and julienne green papaya, carrots, and cucumber.
- 4
Finely chop Vietnamese mint and Thai basil.
- 5
Roast and chop peanuts.
- 6
Mince garlic and chili.
- 7
Prepare dressing: Whisk fish sauce, lime juice, sugar, garlic, chili, and 3 tbsp water. Adjust seasoning.
- 8
Combine beef, shrimp, julienned vegetables, and herbs in a large bowl.
- 9
Pour dressing over the mixture and toss gently. Let sit for 10 minutes.
- 10
Serve topped with chopped peanuts.
