Vietnamese-Style Beef Salad

Xa Lach Thit Bo (Vietnamese Steak Salad)


http://wanderingchopsticks.blogspot.com/2010/05/xa-lach-thit-bo-vietnamese-steak-salad.html

For two servings as a meal or four servings as a side, you'll need:

For the steak, you'll need:

3/4 to 1 lb beef, any cut of your choice
2 tblsp soy sauce
1 tblsp rice vinegar
1 tsp Nuoc Mam (Vietnamese Fish Sauce)
1/2 tsp salt
1/4 tsp sugar
1/4 tsp ground black pepper
1 tsp sesame oil

For the salad, you'll need:
2 eggs
1 small red onion to make Hanh Dam (Vietnamese Vinegared Onions)
1 head red leaf lettuce or other lettuce of your choice
Any vegetables of your choice, I used:
1 carrot, peeled into ribbons
6 radishes, thinly sliced
2 tomatoes, thinly sliced

For the salad dressing, you'll need:
2 tblsp soy sauce
2 tsp sesame oil
2 tblsp red wine vinegar or lemon juice
1/4 cup water
1/4 cup cilantro, roughly chopped
A few sprigs of mint or rau ram (Vietnamese coriander), roughly chopped
1/4 tsp dried chili flakes

Decide whether to slice the beef before or after cooking and do that accordingly. Marinate the steak with 2 tblsp soy sauce, 1 tblsp rice vinegar, 1 tsp fish sauce, 1/2 tsp of salt, 1/4 tsp sugar, 1/4 tsp ground black pepper, and 1 tsp sesame oil.

Hard-boil the eggs.

Make the vinegared onions.

Slice and dice the veggies of your choice. Hand tear the lettuce into bite-sized pieces. Roughly chop the herbs.

Cook the steak, putting only the beef into the pan, reserving the marinade for later. I usually pan-fry on medium-high heat until medium. Alternatively, if you had chosen to slice your steak, just saute as normal, but still reserving the marinade so the beef will develop a proper char.

Set aside the steak to cool and to let the juices redistribute.

In the pan, make the dressing by adding 2 tblsp soy sauce, 2 tsp sesame oil, 2 tblsp red wine vinegar or lemon juice, dried chili flakes and 1/4 cup water. When marinade starts bubbling so the meat juices aren't so raw, taste and add more vinegar or soy sauce if necessary.

Meanwhile, slice the steak while the dressing is reducing.

When dressing is reduced to your liking and flavor, take it off the stove and add in the chopped egg and chopped herbs.

Plate the salad and drizzle the dressing on top. Or if you want the steak extra marinated, then add the slice steak back into the dressing, and then toss.

Eat as is, or serve with rice.

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Hanh Dam (Vietnamese Vinegared Onions)

For 1 onion, you'll need:
1 onion, thinly sliced
About 1/2 cup rice or white vinegar
1 tsp white sugar

Cut the onion in half and slice as thin as possible. The thinner you slice it, the quicker it'll absorb the vinegar and soften.

Place the onion slices into a shallow bowl. Dissolve 1 tsp white sugar into about 1/2 cup rice or white vinegar. You need just enough vinegar to cover the onions.

Set aside for about 15 minutes, mixing the onion slices to make sure they all absorb the vinegar.


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Gourmet | July 2007

yield: Makes 4 servings
active time: 10 minutes
total time: 10 minutes

Ingredients

* 1/2 seedless cucumber
* 5 tablespoons fresh lime juice
* 3 tablespoons water
* 3 tablespoons Asian fish sauce
* 3 tablespoons sugar
* 1 teaspoon dried hot red-pepper flakes
* 1 medium shallot, thinly sliced
* 1 pound fresh pineapple chunks (about 4 cups)
* 3/4 pound deli sliced roast beef
* 12 long sprigs fresh mint

Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.

Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.

Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.



Asian Salad Recipes - Vietnamese Grilled Beef Salad (Goi Bo Recipe)


Ingredients

* 450g (lib) fillet steak, about 2.5 (1in) thick
* 175g (6oz) beansprouts
* 20 holy basil leaves
* 20 mint leaves
* green salad in season, equivalent to 6 large lettuce leaves

For the marinade:

* 5 tablespoons lime juice
* 4 tablespoons fish sauce
* 2 tablespoons sugar
* 2 young lemon grass stalks, sliced paper-thin
* 2 small chilies, finely chopped

Serves 4

Method

1. First make the marinade: in a bowl, whisk together the lime juice, fish sauce and sugar until the sugar is completely dissolved. Add the lemon grass and chilies, and let stand for 20 minutes.
2. Preheat a moderate-to-hot grill and grill the steak for 1 to 2 minutes each side, depending on personal preference.
3. Transfer to a cutting surface and slice thinly, the sliced steak to the marinade, turn to coat well and leave for 30 minutes.
4. Arrange the beansprouts, herbs and salad in a bowl or deep platter. Pile the marinated beef at the centre and pour over all the marinade juices.
5. Either toss the salad now or bring it to the table and toss there, and serve.



Read More http://www.epicurious.com/recipes/food/views/Vietnamese-Style-Beef-Salad-238947#ixzz0vzyAQHiI