Vietnamese Sugar Cured Beef Salad Recipes

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VIETNAMESE SUGAR CURED BEEF SALAD



Vietnamese Sugar Cured Beef Salad image

A Vietnamese family who own and run our local fish'n chip shop gave me this recipe. The beef takes up a beautiful flavour. Make sure you use fresh beef for the recipe. I prefer to use the rib eye fillet cut. It is easier for me to carve. A great summer dish for those hot, hot summer days.

Provided by Chrissyo

Categories     Rice

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 (500 g) rump steak or 1 (500 g) rib steak fillets
2 tablespoons dry sherry
200 g lump sugar
1 tablespoon coriander seed
1 tablespoon white peppercorns
1 tablespoon sea salt
2 tablespoons fish sauce
2 tablespoons water
1 garlic clove, crushed
1 small hot chili pepper, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon sugar
1/2 cup fresh coriander leaves
1/2 cup mint leaf
1/4 cup vietnamese mint leaf (optional)
1 cup bean sprouts
1 lebanese cucumber, sliced
100 g rice vermicelli, soaked in boiling water

Steps:

  • Remove any visible fat from meat.
  • Marinade meat in sherry for 10 minutes.
  • Remove beef from sherry marinade.
  • Crush the sugar, coriander seeds, salt and white peppercorns in a mortar and pestle, then coat marinated beef.
  • Lay a double layer of plastic wrap out on a flat surface.
  • Wrap beef tightly in wrap with sugar and salt and refrigerate for 24 hours.
  • After 24 hours, remove the wrap and wipe off the sugar and salt with some paper towel.
  • You can rinse this off if desired under water.
  • Thinly slice beef and serve over Vietnamese salad then drizzle with dressing.
  • Dressing: Combine dressing ingredients and pour half over the cucumber, bean sprouts and herbs and toss well.
  • Serve on a bed of cooked and drained vermicelli topped with combined cucumber, sprouts and herbs, then layer with sugar-cured beef and extra dressing.

Nutrition Facts : Calories 407.4, Fat 10.5, SaturatedFat 4, Cholesterol 50.8, Sodium 1706, Carbohydrate 55.1, Fiber 1.5, Sugar 37.8, Protein 19.4

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