VIETNAMESE-STYLE BEEF SALAD
Lighten up beef mince in this Asian inspired noodle salad with crunchy carrots, beansprouts, and crushed peanuts
Provided by Cassie Best
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Dry-fry the beef in a frying pan until nicely browned and starting to crisp, then pour off any fat. Add the chopped chilli and garlic, and fry for a few more mins. Add the oyster sauce and lime juice, and cook for another 5 mins until sticky.
- To assemble the salad, divide the rice noodles between bowls, top with the beef, then place a handful of carrot, beansprouts and mint leaves around each bowl. Sprinkle with peanuts and the sliced chilli. Before eating, toss all the ingredients together.
Nutrition Facts : Calories 517 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 2.1 milligram of sodium
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
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
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.
VIETNAMESE-STYLE BEEF SALAD
Steps:
- 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.
VIETNAMESE SUGAR CURED BEEF SALAD
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
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
VIETNAMESE SHAKING BEEF SALAD
The Winning Recipe for 1999 in the San Francisco Chronicle. This recipe, from chef Mai Pham, makes a great appetizer and, with a bowl of steamed rice, a satisfying entree as well.
Provided by evelynathens
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all dressing ingredients; set aside.
- Gently combine all salad ingredients and arrange on a platter.
- To prepare the beef: Combine the oyster sauce, soy sauce and beef in a medium bowl and toss to coat the meat evenly.
- Heat the oil in a skillet over high heat. Add the garlic and stir-fry quickly until fragrant, about 10 seconds. Add the beef and quickly stir-fry it until just charred on the edges, about 2 to 3 minutes.
- Add to the bowl with the dressing. Season with salt and pepper.
- Add the pineapple and Asian basil to the beef mixture.
- Arrange the beef mixture and all its juices on the watercress and serve immediately.
Nutrition Facts : Calories 374.1, Fat 25.4, SaturatedFat 8.2, Cholesterol 76, Sodium 1176.5, Carbohydrate 12.8, Fiber 1.3, Sugar 8.5, Protein 23.8
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