Best Vietnamese Beef Salad Recipes

VIETNAMESE SALAD ROLLS WITH CHICKEN, SHRIMP AND BEEF

Steps:

• Assemble all ingredients and let stand in a bowl that it may be presented in later.
• To Assemble and Serve:
• Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.
• Have your fillings ready and seasoned.
• Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.
• Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
• Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
• Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.
• Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
• Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.

VIETNAMESE SHAKING BEEF SALAD

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.

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-STYLE BEEF SALAD

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.

NEUA NAM TOK (VIETNAMESE GRILLED BEEF SALAD)

Steps:

• Preheat a grill or broiler. Sprinkle the steak with salt and pepper, then grill for about 4 minutes per side or until medium-rare. Remove from the heat and let rest for about 10 minutes.
• Meanwhile, whisk together the nam pla, lime juice, farlic, shallots, chiles, and sugar. Cut the steak into 1/4 inch slices and immediately toss the steak with the dressing.
• Place the lettuce, cucumber, mint, and cilantro on a plate and top with the steak and dressing. Serve immediately.

VIETNAMESE SUGAR CURED BEEF SALAD

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.

VIETNAMESE BEEF SALAD

Steps:

• Place the steak and soy sauce in a large resealable plastic bag. Refrigerate for at least 2 and up to 8 hours. Heat grill to medium or place a grill pan over medium heat. Cook the steak to the desired doneness, about 5 minutes per side for medium-rare. Transfer to a cutting board and let stand for 10 minutes. Meanwhile, prepare the noodles according to the package directions. Rinse the noodles under cold water and drain. In a small bowl, whisk together the ginger (if using), lime juice, brown sugar, salt, and sesame and peanut oils. Thinly slice the steak across the grain. Divide the steak and noodles among individual plates. Top with the radishes and papaya, drizzle with the dressing, and sprinkle with the cilantro (if using). NUTRITION PER SERVING CALORIES 482(37% from fat); FAT 20g (sat 5g); SUGAR 7g; PROTEIN 40g; CHOLESTEROL 72mg; SODIUM 507mg; FIBER 1g; CARBOHYDRATE 35g