Pho Salad with Beef and Tamarind Sauce

Name: Pho Salad with Beef and Tamarind Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Vietnamese
Ingredients: 1 lb (454 g) beef (such as rumpsteak), thinly sliced against the grain; 1 lb (454 g) beef (such as rumpsteak), thinly sliced against the grain; Salt, to taste; Black pepper, to taste; 2 tbsp (20 g) minced garlic, divided; 1 tbsp (10 g) minced shallot, divided; 1 tsp chicken stock powder; 1 tbsp (18 g) oyster sauce; 1 tsp tapioca starch or cornstarch; 1 tsp tapioca starch or cornstarch; 5 oz (150 g) tamarind pulp; 2 cups (475 ml) water; 1 to 2 tbsp (15 to 30 g) butter; ½ cup (100 g) sugar or palm sugar; ½ cup (100 g) sugar or palm sugar; ½ cup (120 ml) fish sauce; 2 lb (907 g) fresh or cooked pho noodles, tossed with some vegetable oil; 2 lb (907 g) fresh or cooked pho noodles, tossed with some vegetable oil; 2 lb (907 g) fresh or cooked pho noodles, tossed with some vegetable oil; 1 lb (454 g) bean sprouts, blanched; 3 sprigs Asian basil; 3 sprigs Vietnamese balm; 3 sprigs mint; ¼ cup (36 g) crushed roasted peanuts, for garnish; 3 bird’s eye chili peppers, thinly sliced on the bias, for garnish

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simply Pho

By Helen Le

Published 2017

About

This quick and easy summer salad (phở trộn sốt me) is one that you’re sure to enjoy on those extremely hot days when you don’t really feel like eating anything, let alone cooking.

Ingredients

1 lb (454 g) beef (such as rumpsteak), thinly sliced against the grain
Salt, to taste

Asia
Vietnam
Main course
Summer

Method

In a large bowl, combine the beef with salt, black pepper, 1 tablespoon (10 g) of the garlic, ½ tablespoon (5 g) of the shallot, chicken stock powder, oyster sauce, 1 tablespoon (15 ml) vegetable oil, and tapioca starch. Mix well, cover, and let marinate in the refrigerator for 30 minutes.
Add the tamarind pulp and water to a small saucepan. Bring to a boil and