Vietnamese Beef Salad

Exciting, fresh flavours...



Prep time

1 hour

Cook time

30 minutes

This classic Vietnamese dish is full of flavour and fresh ingredients – you’ll want to make it again and again!


For the marinade:

3 tbsps fish sauce 
2 tbsps light soy sauce
1 tbsp rice vinegar
1 tbsp fresh ginger, peeled and grated
1 garlic clove, halved                         

For the salad:

400g beef steak 
200g  cherry tomatoes, halved
1 red chilli, finely diced
100g  grated carrot
100g spring onions, thinly sliced
25g mint, finely chopped
25g coriander, finely chopped

For the dressing:

6 tbsps fish sauce                             
4 tbsps soy sauce
2 tbsps rice vinegar
limes, juice



  1. Begin by combining all the marinade ingredients together in a mixing bowl. Place the beef in the container, ensuring as much of the surface is covered in marinade as possible. Cover with a lid or cling film and place in the fridge for 1 hour.
  2. Combine all the dressing ingredients in a measuring jug and mix together, then place to one side.
  3. Shortly before your beef is ready, place all of the other salad ingredients in a large mixing bowl, cover in dressing and mix.
  4. Remove beef from fridge and rest for 20 minutes.
  5. Add vegetable oil into a pan and bring to a high heat. Fry your beef either rare, medium, or well done depending on your taste. When done, remove from the pan, place on a chopping board to rest for 5-10 minutes then cut into thin strips.
  6. Plate up your salad, then thinly slice your beef and place over the top.

Chef’s tips

It’s really important to let your beef rest before serving to let it rehydrate after the heat of the pan.


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