Ingredients for Vietnamese Sugar Cured Beef Salad
- Rump Steak
- Dry Sherry
- 2 tablespoons granulated sugar
- Coriander Seed
- 1/2 teaspoon white peppercorns
- Sea Salt
- Fish Sauce
- Water
- Garlic Clove
- Hot Chili Pepper
- Lime Juice
- Fresh Coriander Leaves
- Mint Leaf
- Bean Sprouts
- Lebanese Cucumber
- Rice Vermicelli
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How to Make Vietnamese Sugar Cured Beef Salad
- Remove any visible fat from 1 lb (450g) rib eye fillet.
- Place beef in a bowl and marinade with 1/4 cup (60ml) dry sherry for 10 minutes.
- Remove beef from sherry marinade and pat dry with paper towels.
- In a mortar and pestle, crush: 2 tablespoons granulated sugar, 1 tablespoon coriander seeds, 1 teaspoon sea salt, and 1/2 teaspoon white peppercorns. Evenly coat the marinated beef with this spice mixture.
- Lay a double layer of plastic wrap on a flat surface.
- Wrap the beef tightly in plastic wrap, ensuring the spice mixture adheres to the meat. Refrigerate for 24 hours.
- After 24 hours, remove the beef from the refrigerator and unwrap. Wipe off excess sugar and salt with paper towels. Rinse briefly under cold water if desired.
- Thinly slice the beef against the grain.
- **Prepare the Salad:** In a large bowl, combine 1 cup shredded cucumber, 1 cup bean sprouts, 1/2 cup chopped fresh herbs (cilantro, mint, and basil are recommended), and half of the dressing (see below). Toss gently.
- **Prepare the Dressing:** Whisk together 2 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, and a pinch of red pepper flakes.
- Serve the salad: Arrange cooked and drained vermicelli noodles on a plate. Top with the cucumber, sprout and herb mixture, then layer with the sugar-cured beef slices. Drizzle with the remaining dressing.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
151g
Fat
20g
Carbs
18g
