This is a recipe we learned at Saigon Cooking Class by Hoa Túc in Ho Chi Minh City. This salad is fresh and light and relatively easy to replicate at home in Toronto.
- 4 tbsp lime juice
- 4 tbsp sugar
- 4 tbsp fish sauce
- 1 clove of garlic, grated
- 2 tsps dried red chilli, de-seeded and minced
- 150g beef filet
- 10g chopped lemongrass bulbs
- 5g chopped garlic
- 20ml vegetable oil
- 1 tbsp soy sauce
- black pepper to taste
- 15g lemongrass, finely chopped
- 2 kumquats, well washed and thinly sliced
- 90g Vietnamese eggplant, quartered
- 5g Vietnamese coriander, minced
- 100g mustard sprouts (in practice we have used pea shoots)
- 100g mixed greens, coarsely chopped
- 10g Thai basil leaves, coarsely chopped
- 10g fresh mint leaves, coarsely chopped
- 15 g sesame seeds
Marinate the beef. Combine lemongrass, garlic, oil, pepper and soy sauce in a dish and set beef to marinate for at least 30 minutes.
Grill beef to medium rare. Allow the beef to rest for ~10 minutes before slicing. While beef is resting, prepare the dressing and the salad. To prepare the dressing, mix all ingredients until the sugar is dissolved. Chop lemongrass, kumquats, eggplants, greens and herbs and toss gently in a bowl. Plate the salad and top with sliced beef. Sprinkle with sesame seeds and pour the dressing immediately before serving.