A classic Vietnamese salad that is good for a weeknight or a crowd. If you can, I would get the beef whole then slice yourself, but pre-sliced would work, too.
Ingredients
- 1 – 1 ½ lbs top round or sirloin thinly sliced
- 1 red bell pepper thinly sliced
- 1/2 – 1 white onion thinly sliced
- 1 – 2 jalapeños thinly sliced
- Mint roughly chopped
- Cilantro roughly chopped
- 1 small can pineapple juice
- Fried garlic/shallot/onion
Nuoc Cham
- 3 T fish sauce
- Juice of 1/2 – 1 lime
- 1-2 t sugar
- Pinch of chili flakes
- 1 clove garlic grated
- 2 T Water
Instructions
- Place the beef in the freezer for 30 minutes or so until semi-frozen but not solid. Slice thinly against the grain.
- Bring the pineapple juice to a gentle simmer in a small saucepan over medium-low heat. Add the beef slices and poach briefly, about 30 seconds. Drain off juice.
- Combine everything for the nuoc cham in a small bowl.
- Add everything to a large bowl. Top portions with fried garlic, shallot, or onion, if desired.