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Kohlrabi and Buffalo Salad: Trau Xao Xu Hao
Recipe courtesy Luke Nguyen
- Total Time:
- 1 hr 18 min
- Prep:
- 15 min |
- Inactive Prep:
- 1 hr |
- Cook:
- 3 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 1 pound, 2 ounces/ 500 g kohlrabi, peeled and julienned
- 1 carrot, peeled and julienned
- 3 1/2 ounces/ 100 g sugar
- 3 1/2 fluid ounces/ 100 ml vinegar
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 10 1/2 ounces/ 300 g buffalo or lean beef eye fillets, sliced into strips
- Freshly ground black pepper
- 1 handful fresh Vietnamese mint leaves*
- 1 handful fresh Asian basil leaves*
- 1 handful perilla leaves*
- 1 tablespoon garlic chips
- 4 tablespoons nuoc cham
- 2 tablespoons crushed roasted peanuts, for serving
- 2 tablespoons fried red shallots, for serving
Directions
In a large bowl, combine the kohlrabi, carrot, sugar, and vinegar. Mix well, then cover and place in the refrigerator to marinate for 1 hour.
Remove the kohlrabi mixture from the refrigerator and drain.
Place a frying pan over high heat, add the oil and fry the garlic until fragrant.
Add the beef, season with 1/2 teaspoon black pepper, and stir-fry the beef for no longer than 3 minutes. Remove from pan and set aside.
In a serving bowl, combine the kohlrabi, carrot, Vietnamese mint, Asian basil, perilla, garlic chips and beef.
Dress with nuoc cham and garnish with the peanuts and fried red shallots.