Photograph of the finished Beef and Winged Bean Salad

Vietnam · Salad bò đậu rồng

Beef and Winged Bean Salad

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.6 lb
  • Photograph of Winged beans Winged beans 1.3 lb
  • Photograph of Shallots Shallots 1.6
  • Photograph of Lime Lime 4
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil ¼ cup

Method

  1. 1 Sear the beef over high heat for 90 seconds on each side, then let it rest for 5 minutes before slicing thinly.
  2. 2 Remove the fibrous parts from both sides of the winged bean and then slice it diagonally into 3 mm thick slices.
  3. 3 Blanch winged beans for 40 seconds, then soak them in ice water; blanching them for longer will cause them to lose their characteristic crispness.
  4. 4 Mix the dressing by combining fish sauce, lime juice, sugar, and chopped chili peppers until it reaches the desired balance of sour and salty flavors.
  5. 5 Mix the beef with winged beans, red onion, and herbs just before serving, then sprinkle with roasted peanuts.
Start cooking