Phuong Le shows how to make goi bo nhung dam (Vietnamese vinegar beef salad).
He has recently finished his master's degree and plans to stay in Dunedin to work.
He trained as a chef in French cuisine and enjoys cooking Italian food, but this recipe for vinegar beef salad comes from his mother.
It is healthy and quick to make.
Serves 5
Ingredients
400g steak such as topside
about ⅓ cup vinegar
1 cup water
100g raw sugar
1-2 red onions
½ bag mixed salad leaves
For the dressing
2 Tbsp fish sauce
100g raw sugar
juice of a lemon
½ cup warm water
½ carrot, finely grated
about 20g sesame seeds, lightly roasted
2-3 fresh coriander leaves for decoration
½ a chilli (optional)
Method
To make the dressingPeel the carrot and grate it finely. In a bowl, combine fish sauce, lemon juice, warm water and sugar. Stir to dissolve the sugar. Taste and add more fish sauce or sugar as desired. Stir in the carrot and set aside.
Slice the meat thinly (see tips).
In a small pot, put a cup of water, ⅓ cup vinegar and about 100g sugar. Stir to dissolve the sugar and bring to the boil. When it comes to a rolling boil, add all the meat strips and cook them briefly until they have just changed colour. Remove, drain and set aside to rest.
Slice the onion finely and wash it and the salad leaves. Shake in a colander to drain and arrange the salad in a bowl or on a plate. Pour about half the dressing over the salad and toss. Add the beef slices and half the sesame seeds to the rest of the dressing and toss. Then combine with the rest of the salad.
Sprinkle with a few herbs or sliced chilli (optional) and the rest of the sesame seeds.
Tips
• To make it easier to slice the meat thinly, put it in the freezer for 20-30 minutes so it stiffens but does not freeze.
• Using a small pot to cook the meat means the water is deeper and the slices of meat will be submerged and cook evenly.
• Phuong recommends putting herbs and sliced spring onions in iced water to crisp up before using.
• Thanks to Afife Harris and Centre City New World.