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
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