Vietnamese beef salad (Bò bóp thấu)


So, we got the kids four guppies. Yup! Their very very first pet!! They were super duper excited. Our 5-year-old even prepared a time schedule for them. It said “breakfast, swim, swim, swim, lunch, swim, swim, swim, dinner.”

Busy fishes, indeed!


Vietnamese Beef Salad (Gỏi Bò Bóp Thấu)

Part A:
1 lb flank (thinly sliced)
4 garlic cloves (finely chopped)
2 tsp fish sauce
1 tsp sugar
1/2 tsp ground pepper
2 tbs canola oil

Part B:
1 small onion (thinly sliced)
2 tbs sugar
1 tbs rice vinegar

Part C:
Juice of 1 lime
Vietnamese coriander (rau răm)
Thai basil (rau húng quế)
1 tsp freshly ground pepper
Unsalted roasted peanuts (crushed)

  1. Marinate all ingredients in part A with only half of the chopped garlic, and set aside for about 30 minutes.
  2. Marinate all ingredients in part B and also set aside for 30 minutes, then drain completely.
  3. Place a skillet under high heat, drizzle about one tablespoon canola oil, and add the rest of the garlic.
  4. Quickly stir-fry the marinated beef for about one minute and set aside.
  5. Mix in a large bowl the drained onion, beef, chopped Vietnamese coriander, chopped Thai basils, ground pepper, and juice of 1 lemon.
  6. Sprinkle crushed nuts before serving.