Name: Beef, Mushroom and Glass Noodle Salad (Gỏi Bò)
Yield: Serves 4 as part of a shared feast
Cuisine: Vietnamese
Ingredients: 2 makrut (kaffir lime) leaves, finely sliced; 2 long red chillies, julienned; 1 small handful basil leaves; 1 garlic clove, crushed; 1 teaspoon roasted rice powder; 1 tablespoon chopped roasted peanuts; 1 tablespoon fried red Asian shallots; 1 tablespoon sliced lemon grass, white part only; 1 teaspoon sesame oil; 2 teaspoons sugar; 4 tablespoons lime juice; 2 tablespoons fish sauce; 45 g (1½ oz/⅓ cup) grated palm sugar (jaggery); 1 small handful Vietnamese mint leaves; 1 small handful mint leaves; 10 g (¼ oz/¼ cup) dried mushroom strips, such as wood ear mushrooms or Chinese black fungus; 100 g (3½ oz) glass noodles; 1 tablespoon chilli oil; 1 small handful coriander (cilantro) leaves; 2 tablespoons soy sauce; 1 garlic clove; 1 Lebanese (short) cucumber, halved lengthways and sliced into 2 mm (1/16 in) wide pieces; 1 sirloin steak (200 g/7 oz); 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 red onion, sliced; 2 tablespoons olive oil

Preparation info

Serves
4
as part of a shared feast

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

1 sirloin steak (200 g/7 oz)
100 g (

Method

To marinate the beef, mix all the marinade ingredients together in a bowl, add the sirloin steak and coat well. Leave refrigerated for 2 hours.

Soak the glass noodles and mushrooms separately in hot water for 20 minutes, strain and dry with paper towel. Cut the glass noodles into 4 cm (1½ in) lengths and set aside. Put all of the salad dressing ingredients in a food processor and blend