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