Goi Bo (Vietnamese Beef and Herb Salad)
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Ingredients
- 400 g beef sirloin, thinly sliced
- 80 g watercress
- 1 cucumber, julienned
- 1 carrot, julienned
- 2 shallots
- 40 g roasted peanuts, roughly chopped
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp caster sugar
- 1 fresh red chilli
- 1 fresh mint
Nutrition (per serving)
- Calories
- 292 kcal
- Protein
- 25.1 g
- Carbohydrate
- 10.7 g
- of which sugars
- 7.8 g
- Fat
- 16.3 g
- of which saturates
- 5.4 g
- Fibre
- 2.5 g
- Salt
- 1.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Sear the beef in a very hot pan with a little oil for 1-2 minutes each side until browned but still pink-free in the centre once rested and sliced, then slice thinly.
- 2
Whisk the fish sauce, lime juice and sugar with 2 tablespoons of water to make a dressing.
- 3
Finely slice the shallots and toss with the watercress, cucumber and carrot.
- 4
Add the beef to the salad and toss with the dressing.
- 5
Scatter with chopped peanuts, sliced chilli and mint to serve.
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