Tamarind Beef and Kohlrabi Salad, Goi Bo Tau Me

Recipe courtesy of Luke Nguyen
TOTAL TIME: 43 min
Prep: 30 min
Inactive Prep: 10 min
Cook: 3 min
YIELD: 4 servings
LEVEL: Intermediate


  • 3 1/2 ounces kohlrabi, julienned
  • 3 1/2 ounces carrot, julienned
  • 3 1/2 ounces beetroot (beets), julienned
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 10 1/2 ounces lean beef eye fillet, sliced into thin strips
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons tamarind water
  • 1 handful sawtooth coriander ( cilantro), sliced
  • 1 handful Vietnamese mint
  • 2 tablespoons fried garlic
  • 2 tablespoons Nuoc Mam Dipping Fish Sauce, recipe follows
  • 1 tablespoon roasted peanuts, crushed
  • 1 bird's eye chillies, sliced
  • Nouc Mam Cham Dipping Fish Sauce
  • 3 tablespoons fish sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 2 garlic cloves, chopped
  • 1 bird's eye chilli, thinly sliced
  • 2 tablespoons lime juice
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In a bowl, combine the kohlrabi, carrot, beetroot and sugar. Mix well and set aside for 10 minutes, then drain.

Place a frying pan over high heat add the oil and fry the garlic until fragrant. Add the beef, season with pepper, and stir-fry the beef for no more than 3 minutes. Remove the beef to a bowl, add 1 tablespoon of the tamarind water and toss to combine.

In another bowl, combine the vegetable mixture, sawtooth coriander, Vietnamese mint, fried garlic and tamarind beef. Add the remaining 1 tablespoon of tamarind water and Nuoc Mam Dipping Fish Sauce. Toss the salad to combine all the ingredients. Garnish with the peanuts and chilli.

Combine the fish sauce, rice vinegar, sugar and 1/2 cup of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached, then remove from the heat and allow to cool. To serve, add the garlic and chilli, then stir in the lime juice. Store tightly sealed in a jar in the fridge, for up to 5 days.

Yield: about 1 cup

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