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In a mixing bowl, add watercress, onions, tomato and dress with vinaigrette. Set aside.
In a hot wok or pan, add oil and cook garlic until fragrant.
Turn heat to high adding beef and stir fry for 1 minute until browned, then season with a pinch of salt and 1/2 teaspoon pepper.
Add the beef to the salad bowl then dress with nuoc cham. Mix well, then transfer to a plate and garnish with chile.
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Kohlrabi and Buffalo Salad: Trau Xao Xu Hao
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