Tamarind Beef and Cucumber Salad

Name: Tamarind Beef and Cucumber Salad (Bò Thấu Me Dưa Leo)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 2 tablespoons fried garlic; 2 tablespoons Aunty Nine’s salad dressing; 50 g (1¾ oz/⅓ cup) roasted peanuts, chopped; 2 bird’s eye chillies, finely chopped; 300 g (10½ oz) telegraph (long) cucumber, finely shaved with a vegetable peeler; 1 carrot, peeled and finely shaved with a vegetable peeler; 2 tablespoons caster (superfine) sugar; 1 handful sawtooth herb, leaves sliced; 1 handful Vietnamese mint leaves; 2 garlic cloves, finely chopped; 2 tablespoons vegetable oil; 2 tablespoons tamarind water; 350 g (10½ oz) beef eye fillet, trimmed and sliced into thin strips

Bò Thấu Me Dưa Leo

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

MY FRIEND VY, FROM MORNING GLORY RESTAURANT IN HOI AN, ASKED ME TO MAKE A FRESH VIETNAMESE SALAD THAT SHE HAD NEVER TRIED BEFORE. I WAS A LITTLE NERVOUS, AS SHE IS A GURU OF VIETNAMESE CUISINE. I STEPPED INSIDE HER SMALL KITCHEN AND NOTICED ONE OF HER COOKS SQUEEZING TAMARIND PULP, WHICH GAVE ME THE INSPIRATION. WITHIN MINUTES I HAD COMPLETED HER SALAD AND, TO MY RELIEF, VY REALLY ENJOYED IT. IF YOU STORE SOME TAMARIND WATER IN YOUR FRIDGE, YOU CAN WHIP UP THIS SALAD IN NO TIME.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Charming Hoi An

No reviews for this recipe

The licensor does not allow printing of this title