The Stove
Vietnamese Beef & Watercress Salad (Bo Xao Xa Lach Xoong)
The most traditional and popular way to use watercress in Vietnamese home cookery is in a salad with stir-fried beef and a tangy vinegar fish sauce dressing. In a small bowl, mix together vinegar and sugar.
Ingredients · Servings 4
- 1 bunch watercress
- 1/3 cup white vinegar
- 1 tablespoon granulated sugar
- 1/2 lb sliced beef sirloin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 small onion (slice thin)
- 4 cloves garlic (mince)
- 1 bunch watercress (cut into 1 inch segments)
- 2-3 tablespoons fish sauce dipping sauce
- 2 tablespoons crushed roasted peanuts (optional)
- 1/3 cup white vinegar
- 1 tablespoon granulated sugar
Method · 25 min
- Cut Watercress into 1 inch segments. Add cut watercress into a medium bowl. In a small bowl, mix together vinegar and sugar. Add this dressing to the watercress and lightly tossed until combined.
- : Season the sliced beef with black pepper and salt.
- In a frying pan, heat up vegetable oil on medium-high. Add onion and sauté for 30 seconds. Add garlic and beef. Stir-fry for 1 minute until browned.
- Add the cooked beef and all its juices directly to the prepared watercress salad. Add fish sauce dipping sauce. Lightly toss. Adjust to your liking then top with crushed peanuts.
Add this dressing to the watercress and lightly tossed until combined. : Season the sliced beef with black pepper and salt. In a frying pan, heat up vegetable oil on medium-high.
Add the cooked beef and all its juices directly to the prepared watercress salad. Adjust to your liking then top with crushed peanuts.