Beef Shank Salad

To really enjoy this salad (gỏi bắp bò), it is important to cook the beef shank just long enough. While most Western recipes require two to three hours to cook this cut, the Vietnamese prefer a slightly chewier texture. As soon as you cut into the meat and the liquid runs clear, it’s time to take it out. It will be done but still firm, so you can slice it very thin—the classic way to prepare this dish. The pickled onion adds just the right tanginess.