Recipe courtesy of Luke Nguyen

Warm Beef and Watercress Salad: Bo Xao Sa Lat Song

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  • Level: Easy
  • Total: 26 min
  • Prep: 25 min
  • Cook: 1 min
  • Yield: 4 servings
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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


  1. 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. 
  2. In a hot wok or pan, add oil and cook garlic until fragrant. 
  3. 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. 
  4. Add the beef to the salad bowl then dress with nuoc cham. Mix well, then transfer to a plate and garnish with chile.