Kohlrabi and buffalo salad

Kohlrabi and buffalo salad

By
From
The Food of Vietnam
Serves
4-6 as part of a shared meal
Photographer
Alan Benson

Sapa was the first place I ever tried buffalo meat. I found it sweeter, more tender and lighter in colour than beef. I was sold on buffalo meat when the Sapa market butchers told me it is leaner than beef, being low in fat and calories, but high in protein.

Ingredients

Quantity Ingredient
500g kohlrabi, peeled and julienned
1 carrot, julienned
100ml white vinegar
100g sugar
2 tablespoons vegetable oil
2 garlic cloves, crushed
300g buffalo or lean beef eye fillets, sliced into 5 cm x 3 mm strips
1/2 teaspoon freshly ground black pepper
1 handful vietnamese mint leaves
handful asian basil leaves
handful perilla leaves
1 tablespoon Fried garlic chips
4 tablespoons Nuoc mam cham dipping sauce
2 tablespoons roasted peanuts, crushed
2 tablespoons Fried red Asian shallots

Method

  1. In a large bowl, combine the kohlrabi, carrot, vinegar and sugar. Mix well, then cover and marinate in the refrigerator for 1 hour.
  2. Remove the kohlrabi mixture from the fridge and drain. Place in a serving bowl.
  3. Place a frying pan over high heat. Add the oil and stir-fry the garlic for 5–10 seconds, or until fragrant.
  4. Add the meat and sprinkle with the pepper. Stir-fry for no longer than 3 minutes, or the meat will be tough. Remove from the pan and add to the kohlrabi mixture, along with the herbs and garlic chips.
  5. Dress with the nuoc mam cham, garnish with the peanuts and fried shallots and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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