Recipe courtesy of Luke Nguyen
Warm Beef and Watercress Salad: Bo Xao Sa Lat Song
Total:
26 min
Prep:
25 min
Cook:
1 min
Yield:
4 servings
Level:
Easy
Total:
26 min
Prep:
25 min
Cook:
1 min
Yield:
4 servings
Level:
Easy
Total:
26 min
Prep:
25 min
Cook:
1 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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.

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