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A friend of mine recently emailed me looking for creative salad ideas. Salad ideas? Who I thought you would never ask.
This Vietnamese grilled meat salad is in honor of Mr. Lee, the man who owned a local Vietnamese restaurant that my family frequented most Sundays of my childhood.
While my friends were home with a traditional Sunday meatloaf or spaghetti dinner, we were on the west side of town eating fresh buns with shrimp and coriander, bowls of vermicelli with pork dumplings, pho soup, and of course a Beef order salad appetizer, also known as "loc lac".
These days, I try to avoid noodle bowls with noodles with pork dumplings and egg rolls. But I don't think I'll skip all the Vietnamese food.
As in Liz's usual fashion, I'm at home creating a healthier version of my favorite dishes. From my experience, Vietnamese food is all about fresh herbs (mint, basil, coriander, etc.) and salty, spicy, sour and sweet sauces at the same time. If you have that formula in mind, it is difficult to be wrong.
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Today I am sharing my healthy version of a Vietnamese beef salad. The meat is simply marinated in lemon juice, salt and pepper. That's. No oil. No problem. While the meat is cooking, I prepare a large salad with fresh vegetables from the farmer's market.
The meat will taste delicious in anything, but this time I used local red leaf lettuce and romaine lettuce, as well as tomatoes, red onion, and cucumber. Fresh basil, coriander, and mint are the perfect herbs to complement tender meat and spicy salad dressing.
Your fork is waiting.
Vietnamese beef salad
This Vietnamese grilled meat salad is made with beef simply marinated in lemon juice, salt and pepper. That's. No oil. No problem. You'll love this easy and fresh Vietnamese meat salad recipe!
Preparation time: 30 minutes Cook time 12 minutes Total time 42 minutes
Servings4 Calories 224kcal
- 1 pound beef (used to be sirloin but filet would work well too)
- 2 files
- 1 teaspoon salt
- 1/2 teaspoon of pepper
- 8 cups mixed lettuce (chopped)
- 1 cup carrots (grated)
- 1/2 cup red onion (sliced)
- 1 large tomato (diced)
- 1 cucumber (peeled and thinly sliced)
- 1/2 cup coriander (chopped)
- 1/4 cup mint (chopped)
- 1/4 cup basil (chopped)
- 1/4 cup soy sauce (low sodium)
- 1/4 cup fresh lime juice
- 1/4 cup of fish sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons of brown sugar
- In a large zip-top plastic bag, combine beef, lime juice, salt, and pepper. Set aside for 30 minutes or more to marinate.
- Preheat the grill to high heat (or turn the grill on if cooking indoors). Prepare the salad dressing by combining the soy sauce with the brown sugar in a small glass bowl. Set aside.
- In a large salad bowl, combine the vegetables, carrots, onion, cucumber, tomato, and fresh herbs.
- Cook beef on the hot grill for about 6 minutes per side for a moderately low temperature (longer if you prefer). When the meat is cooked, remove the grill and let it rest for 10 minutes.
- Do not slice, chop or cut the meat until it has rested for 10 minutes.
- After the meat has rested, cut it finely against the grain. Gently pour the dressing around the edge of the salad bowl and gently mix with tongs or hands.
- Serve with meat slices on top.
Excellent source of vitamin A and C.
Calories: 224kcal | Carbohydrates: 10 g | Protein: 28g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 715mg | Fiber: 2g
Do you want more recipes inspired by Asia? Check out my Pinterest board!