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Warm Beef and Watercress Salad: Bo Xao Sa Lat Song
Recipe courtesy Luke Nguyen
- Total Time:
- 26 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 1 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- Vinaigrette Dressing
- 3 1/2 fluid ounces/100 ml white vinegar
- 2 teaspoons garlic oil (or vegetable oil)
- 1 tablespoon sugar
- 1 bunch watercress, trimmed and washed
- 1 small onion, thinly sliced
- 1 tomato, thinly sliced
- 2 tablespoons vegetable oil
- 1 tablespoon finely diced garlic
- 10 1/2 ounces/ 300 g lean beef, finely sliced
- Salt and freshly ground black pepper
- 2 tablespoons nuoc cham
- 1 chile, sliced
Directions
Place the vinegar, oil, and sugar in a bowl and mix well.
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.
© Recipe courtesy Luke Nguyen