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Let's try Nom Bo Kho (Dried Beef with Green Papaya Salad) to get a taste of Hanoi cuisine's unique characteristics. Hanoi is well-known for its excellent and inexpensive specialty meals. Because of its richness and unusual flavor, Hanoi street dish has captivated many culinary aficionados throughout the world. One of these is "Nom Bo Kho," a green papaya salad with dried beef that has recently been updated and is now offered in a variety of places.
Overview of Nom Bo Kho
Nom Bo Kho has several well-known delicacies linked to its streets, such as Ham Long Ham, Le Van Huu, Bo Ho, and so on. Each row has its own secret, which is very common in mixed water. They're both tasty and addictive.
Nom Bo Kho, or Green Papaya Salad with Dried Beef, commonly known as Dried Beef Salad, is another popular dish that exemplifies Vietnamese cuisine. Many Vietnamese people, as well as visitors, consider it to be one of their favorite street foods. Ho Hoan Kiem Street, in particular, is well-known for selling Nom Bo Kho and is also known as "Nom Bo Kho" Street. Nom Bo Kho is delicious in any season, whether it's winter or summer. It's a healthy dish that's high in fiber, protein, and vitamins.
Nom Bo Kho is a simple dish to cook with readily available ingredients like green papaya, carrots, roasted peanuts, and oregano, yet it's incredibly diverse: Dried beef, grilled chicken, fried liver, sour meatballs, and other delicacies
Nom Bo Kho making process
Prepared ingredients to make Nom Bo Kho include: 200 g of green papaya, 150 g of carrots, 100g of dried beef, 50g of peanuts, 20g of marjoram, 10g of garlic, 50g of sugar, 50ml of fish sauce, 50 ml of lemon juice, 1 chili, 15g salt
The following is how we prepare a green papaya salad with dried beef. To begin, prepare all of the ingredients: green papaya, peeled and thinly sliced carrots. The dried beef was ripped apart. Allow the roasted peanuts to cool before peeling, crushing, and releasing the crossbow. picked and cleaned marjoram leaves Garlic, peeled and minced, is combined with chili.
After that, squeeze papaya for 2-3 minutes with 1 teaspoon of salt, then rinse and squeeze to remove excess water. Mix carrots and papaya with 1–1.5 teaspoons of sugar (15–20 grams) and let them aside for 15-20 minutes before squeezing out the excess water. As a result, the papaya and carrots will be incredibly crunchy as a result of this.
To make a water blend, do the following: Add 50 mL of fish sauce, 30 g of sugar, and 50 mL of lemon juice to a small bowl and whisk well until the sugar is completely dissolved. Stir in the chiles and garlic mince. Taste it for yourself. The soup does not need to be as sweet because of the sugar in the papaya and carrots.
Enjoy Nom Bo Kho
Combine papaya, carrots, dry beef, marjoram, and sauce in a large mixing bowl. Remove the platter from the oven and top with crushed roasted peanuts and more marjoram before serving.
Leading Nom Bo Kho Eateries in Hanoi:
Mai Nga – 25 Ham Long street, Hoan Kiem district, Hanoi Hai Sinh – 57A Dinh Tien Hoang street, Hoan Kiem district, Hanoi Long Vi Dung – 23 Ho Hoan Kiem street, Hoan Kiem district, Hanoi
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