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Vietnamese beef salad, Gỏi Bò, is my go-to salad recipe whenever I don’t feel like cooking up a storm in the kitchen. This beef salad is flavor-packed that combines the perfect balance between fresh veggies, tender beef, and zesty and savory sauce.
There are so many versions of this dish. You can easily mix and match your favorite vegetables to create a salad that you like. The secret ingredient is the sauce that brings the flavors together and gives the dish its signature Vietnamese flair. This sauce is not only great for dressing beef salad but can also be used as a dipping sauce for spring rolls, grilled meats, or drizzled over noodles. So, let’s get cooking.
What you need
Main Ingredients:
- Sirloin beef, thinly sliced (sirloin or flank steak works great)
- Lemon juice
- Cabbage, thinly sliced
- Water lecture, chopped
- Carrot, thinly sliced
- Onion, thinly sliced
- Fresh mint leaves
Sauce
- 4 tbsp fish sauce
- 4 tbsp water
- 4 tbsp sugar
- ½ tbsp lemon juice
- Fresh chili, minced
- Garlic, minced
Garnishing
- Fried shallots
- Peanuts
How to make authentic Vietnamese beef salad
- Prepare the Beef:
- Heat a pan over medium-high heat. Add a dash of oil.
- Once hot, add the beef to the pan and stir-fry until it’s medium rare. Turn off the heat.
- Squeeze the lemon juice over the beef and toss to coat for 3-5 minutes and to cook the beef in the residual heat. Set aside.
- Make the Sauce
- In a small bowl, combine the fish sauce, water, sugar, lemon juice, minced chili, and minced garlic. Stir until the sugar is dissolved. Adjust to taste.
- Assemble the Salad
- In a large mixing bowl, combine the sliced cabbage, chopped lecture, sliced carrot, sliced onion, and fresh mint leaves.
- Add the cooked beef to the bowl with the vegetables.
- Add the Sauce
- Pour the prepared sauce over the beef and vegetables. Toss everything together until evenly coated with the sauce.
- Garnish and Serve
- Sprinkle the salad with fried shallots and crushed peanuts for an extra crunch and flavor.
- Give it a final toss to incorporate the garnishes.
- Transfer the Vietnamese Beef Salad to a serving plate.
Tip to make a perfect beef salad
- After stir-frying the beef, adding the lemon juice and then tossing it in residual heat allows the flavors to meld together. This technique ensures that the beef is perfectly cooked, flavorful, and tender.
- Lemon juice adds a citrusy flavor to the beef, complementing the taste of the meat and balancing out the savory notes in the dish.
- Garnishing Vietnamese Beef Salad with whole peanuts to enjoy their texture and taste of the peanuts in every bite, rather than having them get lost or overshadowed.
- Fried shallot is a must-have garnish for this Vietnamese Beef Salad! They add a depth of flavor, a crispy texture, and an aroma that elevates the dish.
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Vietnamese Beef Salad
Vietnamese beef salad, Gỏi Bò, is my go-to salad recipe whenever I don't feel like cooking up a storm in the kitchen. This beef salad is flavor-packed that combines the perfect balance between fresh veggies, tender beef, and zesty and savory sauce.
Equipment
- 1 Mandoline
Ingredients
Main Ingredients:
- Sirloin beef thinly sliced (sirloin or flank steak works great)
- Lemon juice
- Cabbage thinly sliced
- Water lecture chopped
- Carrot thinly sliced
- Onion thinly sliced
- Fresh mint leaves
Sauce
- 4 tbsp fish sauce
- 4 tbsp water
- 4 tbsp sugar
- ½ tbsp lemon juice
- Fresh chili minced
- Garlic minced
Garnishing
- Fried shallots
- Peanuts
Instructions
Prepare the Beef:
- Heat a pan over medium-high heat. Add a dash of oil.
- Once hot, add the beef to the pan and stir-fry until it’s medium rare. Turn off the heat.
- Squeeze the lemon juice over the beef and toss to coat for 3-5 minutes and to cook the beef in the residual heat. Set aside.
Make the Sauce
- In a small bowl, combine the fish sauce, water, sugar, lemon juice, minced chili, and minced garlic. Stir until the sugar is dissolved. Adjust to taste.
Assemble the Salad
- In a large mixing bowl, combine the sliced cabbage, chopped lecture, sliced carrot, sliced onion, and fresh mint leaves.
- Add the cooked beef to the bowl with the vegetables.
Add the Sauce
- Pour the prepared sauce over the beef and vegetables. Toss everything together until evenly coated with the sauce.
Garnish and Serve
- Sprinkle the salad with fried shallots and crushed peanuts for an extra crunch and flavor.
- Give it a final toss to incorporate the garnishes.
- Transfer the Vietnamese Beef Salad to a serving plate.
Tried this recipe?Let us know how it was!
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