Simple and delicious are what most people say about this dish. The flavour of the salad is a mixture of raw tastes from many ingredients. Rather than using an abundant amount of spices like some other dishes, this recipe manages to preserve the natural flavours of its beautiful ingredients, creating a delicate yet alluring aroma.
Ingredients 400g sirloin beef
1.2kg fresh rice noodle
300g mung bean sprouts
100g dried shallots
50g garlic cloves
1 stalk of lemongrass
coriander, lettuce and other vegetables available
Seasonings: oil, fish sauce, vinegar, sugar, salt, chili, pepper (to taste)
Cut the beef into thin strips, marinate with minced garlics, chopped lemongrass and a tsp of oil. Add salt and pepper to taste. Leave the beef to marinate for 30mins.
Wash the sprouts and vegetables. Chop and fry the shallots and leave to cool.
Roast the peanuts and crush them gently.
Stir fry the marinated beef at high heat. You can test the oil with some crushed garlic to make sure the oil is boiling.
Prepare the salad dressing: Add 4 cups of water into a big bowl with crushed garlics, then mix with half a cup of fish sauce. Add 3 tbsp of sugar, 2 tbsp of lime juice, 1tsp of vinegar and chili. Adjust the seasonings to your taste. Stir well.
Arrange the vegetables, rice noodles in a bowl. Add the stir-fried beef, crushed peanuts and fried shallots. Mix well with some salad dressing.
The dish is ready to serve. As it is originally from Southern Vietnam, this dish is served cold with a variety of vegetables depending on the season.