Spicy Grilled Beef SaladDescription
Vietnamese cooking is not about complicated technique. It is about finding the best fresh ingredients and with a minimal amount of handling, showcase their simple natural goodness. As opposed to the European approach of blending and harmonizing ingredients via a braising or sauce technique, Vietnamese food is a series of layers of flavor, temperature and texture. In this way the true nature of the ingredients remain distinct but the whole is truly greater than the sum of its parts. For the cook, the ultimate aim is to present the diner with a feast of contrasts across the entire meal, and bite by bite.
SKILLS USED: Ingredients
InstructionsGrill steak optimally over a natural hardwood charcoal fire, but other grill methods work just as fine. Any way you choose, only grill it to just past rare. After grilling the steak needs to rest for 25 minutes. While meat is resting on a plate, assemble the rest of the salad. Combine the chiles, lemon grass, sugar, fish sauce, lime juice and garlic. Set aside. Separately combine the shallots, cucumber, tomato, mint, basil, cilantro, and rice powder. Set aside. Lay a lettuce leaf on each of 4 plates. Slice the meat paper thin and toss with the dressing. Then toss the dressed meat with the vegetable-herb mixture. Immediately divide the salad onto the lettuce leaves, garnish with herb sprigs and serve. |
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