Ingredients with Measurements:
- 1 lb beef sirloin, thinly sliced
- 1 head of lettuce, chopped
- 1 cucumber, sliced
- 1 carrot, julienned
- 1 red onion, thinly sliced
- 1 bunch of cilantro, chopped
- 1 lime, cut into wedges
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small saucepan, combine fish sauce, rice vinegar, sugar, and water. Heat over medium heat until sugar dissolves. Remove from heat and let cool.
2. Preheat grill or grill pan over high heat.
3. Brush beef slices with vegetable oil and season with salt and pepper.
4. Grill beef for 2-3 minutes on each side until cooked to desired doneness. Remove from grill and let rest for 5 minutes.
5. In a large bowl, combine lettuce, cucumber, carrot, red onion, and cilantro.
6. Slice beef into thin strips and add to the bowl.
7. Pour the cooled dressing over the salad and toss to combine.
8. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 6 minutes
Temperature:
Grill or grill pan over high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 18g
Protein: 27g
Substitutions for ingredients:
- Beef sirloin can be substituted with flank steak or ribeye.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
- Sugar can be substituted with honey or agave nectar.
- Cilantro can be substituted with mint or basil.
Variations:
- Add sliced bell peppers or cherry tomatoes to the salad.
- Serve with vermicelli noodles for a heartier meal.
- Top with crushed peanuts or sesame seeds for added texture.
Tips and tricks:
- Make sure to let the beef rest before slicing to ensure it stays juicy.
- Use a mandoline to julienne the carrot for even slices.
- Adjust the amount of sugar in the dressing to your preference.
Storage instructions:
Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat beef slices in the microwave or on the stovetop before adding to the salad.
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional cilantro or lime wedges.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with steamed rice or garlic bread.
Troubleshooting advice:
If the beef is tough, try marinating it in the dressing for 30 minutes before grilling.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Bò 7 Món Salad is a Vietnamese dish that translates to "7-course beef salad." It is traditionally served as part of a larger meal that includes 7 different beef dishes.
Flavor profiles:
The salad is sweet, sour, and savory with a hint of spice from the red onion.
Serving suggestions:
Serve the salad as a light lunch or dinner.
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Region: Vietnamese