Recipe courtesy of Luke Nguyen

Kohlrabi and Buffalo Salad: Trau Xao Xu Hao

Name: Kohlrabi and Buffalo Salad: Trau Xao Xu Hao
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT1H18M0.000S
Yield: 4 to 6 servings
Cuisine: asian
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

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Level: Easy
Total: 1 hr 18 min

Prep: 15 min
Inactive: 1 hr
Cook: 3 min

Yield: 4 to 6 servings

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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.

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