Veasnas Cambodian Lime And Beef Salad Recipes

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

Vietnamese Lemongrass Beef and Noodle Salad image

Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.

Provided by David Tanis

Categories dinner, lunch, pastas, salads and dressings, main course

Time 1h

Yield 4 servings

Number Of Ingredients 24

Ingredients

4 tablespoons Demerara or granulated light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice, from 2 large limes
4 tablespoons best quality fish sauce, such as Red Boat
2 garlic cloves, minced
1 1-inch length ginger, peeled and minced
1 medium-hot red chile, such as Fresno, chopped
1 hot red or green bird chile, thinly sliced
12 ounces rice vermicelli noodles
1 pound beef skirt steak or sirloin, in thin 1/4-inch slices
2 tablespoons best quality fish sauce, such as Red Boat
1 tablespoon Demerara or granulated light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemon grass, tender centers only
1 head lettuce, such as butter lettuce or Little Gems, tender center leaves separated
2 tablespoons vegetable oil
4 scallions, slivered
1 medium carrot, cut in 3-inch lengths, julienned (about 1 cup)
1 small cucumber, 3-inch lengths, julienned (about 1 cup)
1 3-inch length daikon radish, julienned (about 1 cup)
Mixture of cilantro sprigs, mint leaves, basil leaves and small perilla (shiso) leaves, about 3 cups
4 tablespoons crushed roasted peanuts
4 tablespoons fried shallots, available in Asian groceries (or make your own using this recipe)
Small handful bean sprouts or sunflower sprouts (optional)

Steps:

In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

VEASNA'S CAMBODIAN LIME AND BEEF SALAD

Veasna's Cambodian Lime and Beef Salad image

This is a Khmer classic, a great lunch dish, Khmer Beef Salad... made with very lightly cooked beef and some classic Cambodian vegetables. Makes for a lovely colourful salad and so easy to make

Provided by Veasna

Categories Lime

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

250 g beef
3 sticks lemongrass
200 g long beans
300 g green tomatoes
200 g cucumbers
1 small red chili pepper
100 g red onions
3 small limes
1 pinch salt
2 teaspoons sugar
1 teaspoon stock
1 tablespoon fish sauce

Steps:

Chop vegetables (lemongrass, red onion, red chilli, lime, green beans, green tomatoes, cucumbers).
Cut beef into very thin slices.
Add lime to beef.
Add salt, sugar, stock & fish sauce.
Mix, add to pan & cook for a minute.
Pour the beef over cut vegetables & stir well.

Nutrition Facts : Calories 180.4, Fat 10.3, SaturatedFat 4.2, Cholesterol 13.6, Sodium 411.4, Carbohydrate 20.7, Fiber 3.1, Sugar 8.6, Protein 4.8

VIETNAMESE SUGAR CURED BEEF SALAD

Vietnamese Sugar Cured Beef Salad image

A Vietnamese family who own and run our local fish'n chip shop gave me this recipe. The beef takes up a beautiful flavour. Make sure you use fresh beef for the recipe. I prefer to use the rib eye fillet cut. It is easier for me to carve. A great summer dish for those hot, hot summer days.

Provided by Chrissyo

Categories Rice

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 (500 g) rump steak or 1 (500 g) rib steak fillets
2 tablespoons dry sherry
200 g lump sugar
1 tablespoon coriander seed
1 tablespoon white peppercorns
1 tablespoon sea salt
2 tablespoons fish sauce
2 tablespoons water
1 garlic clove, crushed
1 small hot chili pepper, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon sugar
1/2 cup fresh coriander leaves
1/2 cup mint leaf
1/4 cup vietnamese mint leaf (optional)
1 cup bean sprouts
1 lebanese cucumber, sliced
100 g rice vermicelli, soaked in boiling water

Steps:

Remove any visible fat from meat.
Marinade meat in sherry for 10 minutes.
Remove beef from sherry marinade.
Crush the sugar, coriander seeds, salt and white peppercorns in a mortar and pestle, then coat marinated beef.
Lay a double layer of plastic wrap out on a flat surface.
Wrap beef tightly in wrap with sugar and salt and refrigerate for 24 hours.
After 24 hours, remove the wrap and wipe off the sugar and salt with some paper towel.
You can rinse this off if desired under water.
Thinly slice beef and serve over Vietnamese salad then drizzle with dressing.
Dressing: Combine dressing ingredients and pour half over the cucumber, bean sprouts and herbs and toss well.
Serve on a bed of cooked and drained vermicelli topped with combined cucumber, sprouts and herbs, then layer with sugar-cured beef and extra dressing.

Nutrition Facts : Calories 407.4, Fat 10.5, SaturatedFat 4, Cholesterol 50.8, Sodium 1706, Carbohydrate 55.1, Fiber 1.5, Sugar 37.8, Protein 19.4

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