Saturday, August 27, 2011

Char-grilled Beef Salad (from Vietnam)

Compliments of Hoa Tuc - Serves 4

Sticky fish sauce dressing:

4 tablespoons of lime juice
4 tablespoons of sugar
4 tablespoons of fish sauce
2 teaspoons of minced garlic
2 teaspoons of deseeded, minced chili

Mix all ingredients until the sugar is completely dissolved, and set aside.

Marinated beef:

1/3 lb of beef filet
A bit of chopped lemongrass
A bit of chopped garlic
2 pinches of pepper
Vegetable oil

Mix together all ingredients and marinate the beef filet for about 20 minutes in the sauce.  Char-grill the beef and then let cool.  Cut into small pieces (about 3-4 cm in length).  Set aside.


A bit of finely chopped lemongrass
2 kumquats, well washed and then thinly sliced
3 small white eggplants cut into wedges
About 1/4 lb mustard sprouts
About 1/4 lb chopped green salad
A bit of chopped Vietnamese leaves (such as basil and mint)
2 pinches of sesame seeds

Mix all the ingredients for the salad, including a bit of the sticky fish sauce dressing.  Place the mixture on a serving platter and top with the slices of beef and the sesame seeds.  You can pour more of the sticky fish sauce dressing over the top, right before serving.  Enjoy!

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