Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
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Vietnamese Beef Salad
Exciting, fresh flavours...
|
Serves |
4-6 |
|
Prep time |
1 hour |
|
Cook time |
30 minutes |
This classic Vietnamese dish is full of flavour and fresh ingredients – you’ll want to make it again and again!
Ingredients
For the marinade:
| 3 tbsps | fish sauce |
| 2 tbsps | light soy sauce |
| 1 tbsp | rice vinegar |
| 1 tbsp | fresh ginger, peeled and grated |
| 1 | garlic clove, halved |
For the salad:
| 400g | beef steak |
| 200g | cherry tomatoes, halved |
| 1 | red chilli, finely diced |
| 100g | grated carrot |
| 100g | spring onions, thinly sliced |
| 25g | mint, finely chopped |
| 25g | coriander, finely chopped |
For the dressing:
| 6 tbsps | fish sauce |
| 4 tbsps | soy sauce |
| 2 tbsps | rice vinegar |
| 2 | limes, juice |
Method
- Begin by combining all the marinade ingredients together in a mixing bowl. Place the beef in the container, ensuring as much of the surface is covered in marinade as possible. Cover with a lid or cling film and place in the fridge for 1 hour.
- Combine all the dressing ingredients in a measuring jug and mix together, then place to one side.
- Shortly before your beef is ready, place all of the other salad ingredients in a large mixing bowl, cover in dressing and mix.
- Remove beef from fridge and rest for 20 minutes.
- Add vegetable oil into a pan and bring to a high heat. Fry your beef either rare, medium, or well done depending on your taste. When done, remove from the pan, place on a chopping board to rest for 5-10 minutes then cut into thin strips.
- Plate up your salad, then thinly slice your beef and place over the top.
Chef’s tips
It’s really important to let your beef rest before serving to let it rehydrate after the heat of the pan.