This is a blog post on how to make a Vietnamese beef beansprout salad. It has got Thai and Vietnamese notes and flavours in this recipe. I love its fresh taste of lime juice, kaffir lime leaves and lemongrass. Red chilli hot peppers are used in this recipe, however, it is possible to most or tone down the hotness to one’s individual taste. It’s also possible to make it into a vegan recipe by using quorn mince/ cubes or plant-based minced.
There is also another version of this recipe which I have made using runner bean and tomato here is the link.
Vietnamese beef beansprout salad recipe
300 grams beef steak sirloin or rump or minced beef
300 grams fresh bean sprouts
2 tablespoon finely chopped coriander
1-2 tablespoon finely chopped mint
2 stalk lemongrass finely sliced
5 kaffir lime leaves (fresh or frozen) finely sliced
3 medium-size tomatoes or a handful of cherry tomatoes
3 cloves of garlic minced finely
1 tablespoon of fish sauce
2 limes juice only
3 fresh red chillies finely minced (quantity depends on how much heat you would like).
How cook it
Make the salad dressing. To make the salad dressing combine the lime juice, fish sauce, finely minced red chillies and garlic together. Side aside let the dressing marinate so as to let the flavours infuse together.
Then in the meantime cook the steak by frying it on the skillet in hot oil for about 5 minutes on medium heat. If using Quorn or plant-based products cook it as the instructions or just by pan-frying in medium hot oil. Let it cool then slice it into thin slices. If cooking with minced beef just cook it on medium heat till the meat starts to cook. Like when the redness of meat starts to turn brown.
Combine the rest of the ingredients (fresh bean sprouts, tomatoes, coriander, kaffir lime leaves, lemongrass, coriander, mint) together. ejoy.
Thank you for dropping by
