Tamarind beef and kohlrabi salad

Tamarind beef and kohlrabi salad

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Kohlrabi is a root vegetable that is much loved in Vietnam as it can be eaten both raw or cooked. It is crisp and tastes a bit like a water chestnut crossed with cabbage. When buying tamarind, be sure to buy it in block form. Don’t go for the ready-made pastes, as their flavour is inferior to the blocked pulp.

Ingredients

Quantity Ingredient
100g kohlrabi, peeled and julienned
100g carrots, peeled and julienned
100g beetroot, peeled and julienned
2 tablespoons sugar
2 tablespoons vegetable oil
2 garlic cloves, crushed
300g lean beef eye fillet, trimmed and sliced into 3 mm slices
1/2 teaspoon freshly ground black pepper
2 tablespoons Tamarind water
handful saw-tooth coriander leaves, sliced
handful vietnamese mint leaves
2 tablespoons Fried garlic chips
2 tablespoons Nuoc mam cham dipping sauce
1 tablespoon roasted peanuts, crushed
1 red bird’s eye chilli, sliced

Method

  1. In a bowl, combine the kohlrabi, carrot, beetroot and sugar. Mix well and set aside for 10 minutes, then drain.
  2. Place a frying pan over high heat. Add the oil and fry the garlic until fragrant. Add the beef, season with the pepper, then stir-fry the beef for no more than 3 minutes — only until just cooked through. Transfer the beef to a bowl, add 1 tablespoon of the tamarind water and toss to combine.
  3. In another bowl, combine the kohlrabi, carrot, beetroot, saw-tooth coriander, Vietnamese mint, garlic chips and tamarind beef. Add the remaining tablespoon of tamarind water and the nuoc mam cham.
  4. Toss the salad to combine all the ingredients. Garnish with the peanuts and chilli and serve.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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