One bite of this Zesty Vietnamese Beef Salad and you’ll be ready to toss out those boring greens. Perfect as a flavour-packed main or a tasty tropical side dish, this Vietnamese Beef Salad will set your taste buds ZINGING with tender marinated beef, bright, juicy fruits and zesty Vietnamese herbs.
Thanks to everyone who voted on Facebook and Instagram and told us we had to share this Zesty Vietnamese Beef Salad recipe – we heard you loud and clear. But don’t worry, we’ll still be sharing the other mouthwatering recipes a little later on.
Or should i say Next Year? 😉 Can’t believe 2015 is at an end already!
Firstly big thanks to Linh for sharing her favourite salad recipe with us. Linh and Trang spoilt us rotten that day in Ho Chi Minh City with a scooter ride, a scrounge through the local marketplace, and an epic cooking day filled with good food (oh my god Vietnamese Fried Spring Rolls… yehssss), good friends, and ridiculous amounts of Asian pop music.
Our idea of a perfect day really. XD
I just have to say.
One bite of this Zesty Vietnamese Beef Salad and it quickly became one of our favourites too. I think that’s because it was so unique, so zany, so different to any other salad we’ve tried before. It features two (well, three… kinda) brand new ingredients that we’d never cooked with before, much less eaten.
Plus, it’s also packed full of Vietnamese mint which is to-die-for if you’re a mint-lover like me.
So what are those crazy fruity ingredients?
First up is star fruit. These are stellar little fruits (see what I did there?) which, when eaten un-ripe, have a surprising sour twang that’ll get your mouth watering the minute it hits your tongue.
The next is kumquats. These tiny little powerhouses of citric flavour are native to South East Asia and have a very distinct taste, somewhere between a tangerine, a lime and an orange. The best part? You can eat the entire fruit (well, I’d remove the seeds first at least :P) and the skin is actually the sweetest part.
The third(ish) ingredient? Adding to the sweet and sour hits of star fruit, kumquat and pineapple are slices of starchy young green banana which help to slice through all that sweetness with a delicious crunch. We’d never used green banana in cooking before, but at least now we’ve got a good excuse to use them up next time.
But the best bit’s yet to come.
Yep. Juicy, tender slivers of thinly sliced beef, marinated in a blend of soy sauce, oil and garlic, and quickly stir fried to a gorgeous golden brown.
Plus all the tasty goodness leftover from frying is then whipped into the salad dressing so no ounce of flavour is wasted.
Because we’re firm believers in minimising wastage of course. 😉
All that’s left to do is drizzle… mix… and dig in to this mind-blowing salad packed full of goodness and intense flavours guaranteed to make you forget all about those horrible wilty garden salads of the past.
Are you hungry yet?
Oooh, I almost forgot – we’d just love to say a very big Happy New Year to all you awesome peeps!
It’s been an absolutely incredible year and we can’t wait to share more amazing worldly recipes with you in 2016. If you haven’t already done so, we’d love you to bits if you could answer a few teeny tiny questions and let us know what you love (and what we can improve) about Wandercooks for the future.
Stay awesome guys.
- 250 g top quality beef thinly sliced.
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp garlic finely chopped
- 1 unripe star fruit washed and thinly slice into stars
- 1 green banana peeled and thinly sliced
- 1/4 pineapple cut into bite size cubes
- 4-5 kumquats squeezed for juice for dressing and thinly sliced
- 2 sticks lemongrass (4-5cm to root), thinly sliced
- 1 bunch Vietnamese mint
- 1 tbsp toasted sesame garnish
Ingredients for Dressing
- 6 tbsp soy sauce
- 1 tbsp sesame or olive oil
- 1 tbsp sugar
- 1 passionfruit blended juice and seed
- Juice from 4-5 kumquats
- Remaining juice from stir-frying beef
- Place the thinly sliced beef in a bowl and add the soy, oil and garlic. Mix well to coat evenly and allow to marinate for at least 20 minutes.
- Heat the oil in a pan over high heat and add 2 gloves of chopped garlic. Fry for two minutes until golden.
- Add the marinated beef and stir fry until cooked. Remove from the pan, retaining the jus to use in the dressing.
- Add all ingredients for the salad dressing into a bowl and mix.
- Place the star fruit, banana, pineapple, kumquats, lemongrass and mint in a circle around a large serving dish. For best presentation, arrange the fresh ingredients by contrasting color around the outside of the dish, and place the cooked beef in the middle.
- Pour the dressing over the the salad ingredients, and stir well to coat evenly.
- Garnish with toasted sesame and serve immediately.