Vietnamese Beef Salad
Vietnamese beef salad, Gỏi Bò, is my go-to salad recipe whenever I don't feel like cooking up a storm in the kitchen. This beef salad is flavor-packed that combines the perfect balance between fresh veggies, tender beef, and zesty and savory sauce.
Equipment
- 1 Mandoline
Ingredients
Main Ingredients:
- Sirloin beef thinly sliced (sirloin or flank steak works great)
- Lemon juice
- Cabbage thinly sliced
- Water lecture chopped
- Carrot thinly sliced
- Onion thinly sliced
- Fresh mint leaves
Sauce
- 4 tbsp fish sauce
- 4 tbsp water
- 4 tbsp sugar
- ½ tbsp lemon juice
- Fresh chili minced
- Garlic minced
Garnishing
- Fried shallots
- Peanuts
Instructions
Prepare the Beef:
- Heat a pan over medium-high heat. Add a dash of oil.
- Once hot, add the beef to the pan and stir-fry until it’s medium rare. Turn off the heat.
- Squeeze the lemon juice over the beef and toss to coat for 3-5 minutes and to cook the beef in the residual heat. Set aside.
Make the Sauce
- In a small bowl, combine the fish sauce, water, sugar, lemon juice, minced chili, and minced garlic. Stir until the sugar is dissolved. Adjust to taste.
Assemble the Salad
- In a large mixing bowl, combine the sliced cabbage, chopped lecture, sliced carrot, sliced onion, and fresh mint leaves.
- Add the cooked beef to the bowl with the vegetables.
Add the Sauce
- Pour the prepared sauce over the beef and vegetables. Toss everything together until evenly coated with the sauce.
Garnish and Serve
- Sprinkle the salad with fried shallots and crushed peanuts for an extra crunch and flavor.
- Give it a final toss to incorporate the garnishes.
- Transfer the Vietnamese Beef Salad to a serving plate.
Tried this recipe?Let us know how it was!