Friday, August 11, 2017

Gỏi thịt bò (Beef Salad) Recipe


Prepare Beef
1/2 lb. Beef
3/4 cup Vinegar
1/4 cup Water
2 tsp. Sugar
pinch of Kosher Salt

Vinegar Dressing
2 Shallots
3 Tbsp. Vinegar
1 tsp. Soy Sauce
2 Tbsp. Sugar

Other Ingredients
1/2 Daikon
2 Carrots
1/2 cup crushed Roast Peanuts
2 Jalapeños
3 Celery Stalks
some Cilantro
3 Tbsp. Oil
3 Tbsp. minced Garlic
Dipping Fish Sauce (to taste)
Shrimp Chips (optional)

Dipping Fish Sauce recipe:

Cut 1/2 lb. Beef into strips and set aside. 
Cut 1/2 of a Daikon into strips about 3 inches long, mix with 1/2 tsp. Kosher Salt. After 15 minutes and rinse with water. Set aside. 
Cut 2 Carrots into strips, mix with 1/2 tsp. Kosher Salt and set aside for about 15 minutes.  Rinse with water and drain out the water.  Set aside.
Cut 3 Celery Stalks and set aside. 

In a pan, add in 3 Tbsp. Oil and 3 Tbsp. minced Garlic. Stir until it become slightly golden and remove from heat. Tilt the pan, let the oil run down and scoop the crispy garlic into a small bowl. Set aside. 

In a small bowl, fill with 3/4 cup Vinegar and 1/4 cup Water. Add in 2 tsp. Sugar and a pinch of Kosher Salt. Mix well. Pour in a pan with medium heat. Blanch the Beef and remove. 

To make the dressing, slice 2 Shallots and place into small bowl. Add in 3 Tbsp. Vinegar, add 1 tsp. Soy Sauce and 2 Tbsp. Sugar.  Mix well and set aside. 

In a large bowl mix the Jalapeños, Daikon, Carrot, Celery, Beef, Sautéed Garlic, Cilantro, chopped Vietnamese Mint, pour in the Vinegar dressing with Shallots, Dipping Fish Sauce to taste and crushed Roast Peanuts.  Mix well and serve with Shrimp Chips. 

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