Gỏi Đu Đủ Xoài

Been totally lazy to upload anything lately, but I've recently tried a twist to the regular gỏi đu đủ that we usually eat with kho bò. Now I love mangoes, from fresh fruit to ice, cold treats; therefore I decided to add mangoes to the recipe. It's a shame I didn't take a picture because it looked really good with a mix of the sprinkles of green from the Thai Basil (rau huế), the green papaya, the yellow of the mangoes, and of course the kho bò.

-1 lb of shredded green papaya (you can find this at the Asian supermarkets in the vegetables section)
-1 very firm green mango, slice to thin strips, like the shredded papaya
-1 to 2 bags of beef jerky, depending on how much you eat of it. You can use a scissor to cut it into strips.
-Thai basil leaves. Give it a rough cut.

Sauce. You can use soy sauce or fish sauce. I prefer soy sauce.
-1/2 cup of soy sauce
-1/2 cup of vinegar
-2 teaspoons of sugar
-Chili sauce
Mix everything into a bowl and then make adjustments to your liking, whether you want the sauce to be saltier (add more soy sauce), sourer (add vinegar), or spicier (add chili sauce).

When you eat, just put everything into a bowl, mix in the sauce, and enjoy. People sometimes complain that there's not enough kho bò to the amount of papaya and mangoes, but I like it that way. It is after all, gỏi, so there should be a larger about of the fruits.

Even though I put chili sauce into the sauce, my dad prefers to eat the gỏi with more chili sauce, so when he eats, he adds more chili sauce. He was basically sweating while eating. I can never go that hardcore unless its bún bò huế. So cool to the tongue from the cold and water infused papaya, but very spicy afterwards. A nice summer treat, I would say.