Vietnamese Beef Salad
I've had the pleasure of hiking both the north and south of Vietnam with friends. It was awesome exploring rural villages that have hardly ever seen a westerner. I was lucky to be welcomed into Vietnamese homes to eat traditional foods and see how they are prepared.
I have had the opportunity to enjoy cooking classes in Ho Chi Ming, as well as explore wet markets and paddock to plate throughout Vietnam.
I've also enjoyed a more relaxed boutique Vietnamese coastal style holiday with my husband. During which I developed an insight into char grilling meats and seafood on primitive open BBQ's. It was interesting to see the flavour intensity using simple seasoning and various BBQ fuels such as palm leaves. Amazing how these primitive BBQ processes added to the final flavours of the dish.
Vietnam is still an affordable destination with many cultural highlights and sensory delights. If you can't get there, let me share a little bit of Vietnam with this simple recipe.
Perhaps one of the most famous dishes loved by all, is Vietnamese Beef Salad. Loved as it's fresh and heathy yet packed with popping flavour. It's my definition of 'fresh on a plate'.
For 4 Person(s)
- 400 g Eye Fillet Sliced
- 2 Carrots ribbon sliced
- 1 tbsp Rice vinegar
- 125 g vermicelli noodles
- 0.25 Chinese cabbage sliced
- 1 Cucumber ribbon sliced
- 150 g snow peas sliced
- 0.5 cup fresh mint leaves
- 2 tomatos quartered
- 0.25 cup peanuts plain unsalted chopped
- 1 red chilli small finely chopped
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp fresh ginger grated
- 1 clove garlic crushed
- 2 tsp Palm Sugar
Vietnamese Beef Salad Directions
- Take eye fillet steaks out of the fridge and season with salt and pepper 10 minutes prior to cooking.
- Brush the eye fillet steaks with oil
- Place a chargrill pan over high heat or use BBQ chargrill. Cook steak for 3 minutes each side for medium rare or until cooked to your liking. Rest.
- Peel carrot into ribbons with a vegetable peeler and toss with the rice vinegar. Leave to pickle for 10 minutes.
- Cover vermicelli in boiling water for 5 minutes or until tender, drain and rinse with cold water, drain again. Combine the dressing ingredients.
- Combine cabbage, carrot plus pickling liquid, vermicelli, cucumber, snow peas and mint leaves and toss with dressing.
- Top salad with sliced beef and peanuts.
Porterhouse (sirloin) works equally as well in this recipe. Porterhouse is a little tougher on the chew, but it is more flavoursome than the Eye Fillet.
If preferring Porterhouse, purchase 500g and trim of fat and sinew layer between fat and meat AFTER grilling. That will give you correct final quantity of meat needed for recipe.
Use a peeler or your food processor to get perfect ribbons.
Test the flavour balance of the dressing and adjust to personal preference, we are all different, some like it "hot" & some like it "not so hot"!