Recipe courtesy of Luke Nguyen
Recipe courtesy of Luke Nguyen
Watch how to make this recipe.
Kohlrabi and Buffalo Salad: Trau Xao Xu Hao
- Level: Easy
- Total: 1 hr 18 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 3 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 1 hr 18 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 3 min
- Yield: 4 to 6 servings
Ingredients
1 pound, 2 ounces/ 500 g kohlrabi, peeled and julienned
1 carrot, peeled and julienned
3 1/2 ounces/ 100 g sugar
3 1/2 fluid ounces/ 100 ml vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
10 1/2 ounces/ 300 g buffalo or lean beef eye fillets, sliced into strips
Freshly ground black pepper
1 handful fresh Vietnamese mint leaves
1 handful fresh Asian basil leaves
1 handful perilla leaves*
1 tablespoon garlic chips
4 tablespoons nuoc cham
2 tablespoons crushed roasted peanuts, for serving
2 tablespoons fried red shallots, for serving
Directions
- In a large bowl, combine the kohlrabi, carrot, sugar, and vinegar. Mix well, then cover and place in the refrigerator to marinate for 1 hour.
- Remove the kohlrabi mixture from the refrigerator and drain.
- Place a frying pan over high heat, add the oil and fry the garlic until fragrant.
- Add the beef, season with 1/2 teaspoon black pepper, and stir-fry the beef for no longer than 3 minutes. Remove from pan and set aside.
- In a serving bowl, combine the kohlrabi, carrot, Vietnamese mint, Asian basil, perilla, garlic chips and beef.
- Dress with nuoc cham and garnish with the peanuts and fried red shallots.
