Vietnamese beef salad

Vietnamese beef salad

Goi bo

By
From
Cooking from memory
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon sesame oil
2 tablespoons mirin or rice wine
1 garlic clove, minced
2 eye fillet steaks
1 carrot, grated
1 lebanese cucumber, deseeded and peeled into fine strips
1 red onion, finely sliced or grated
200g bean shoots
1 red capsicum, peeled into fine strips
1 tablespoon shredded ginger
1/2 bunch mint
1/2 bunch coriander
1/2 cup roasted peanuts, crushed
2 red chillies, finely sliced
chopped coriander, to garnish

Nuoc Mam

Quantity Ingredient
80ml fish sauce
120ml water
3 tablespoons sugar
2 limes, juiced
1 garlic clove, minced
1 red chilli, finely chopped

Method

  1. Combine the sesame oil, mirin and garlic. Add the fillets and marinate for at least 4 hours.
  2. Fry the fillets in a non-stick frying pan until medium rare. Allow them to cool, then cut against the grain into fine slices. Mix the remaining ingredients in a bowl and add fillet slices.
  3. To make the nuoc mam, mix all the ingredients. Toss through the salad, garnish with additional coriander and serve at room temperature.
Tags:
Jewish
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