When complementarity doesn’t work in a team:

The guy who sees the bird can’t shoot.
The guy who can shoot doesn’t see the bird.

(Adapted from Gocbep)

Morning glory salad
1 bunch of morning glory stems (finely shredded)
2 tbs rice vinegar
1 tbs sugar
2 tbs brown sugar
2 tbs fish sauce
Juice of 1/2 lime
1 pinch of salt
Fried shallots, roasted and chopped roasted almond
Thai basil (chopped) or Vietnamese coriander (chopped)

Beef
200 g flank (thinly sliced)
1 tsp rice vinegar
2 tsp fish sauce
Ground pepper
Canola oil

To make morning glory salad:

1. Quickly poach shredded morning glory stems in boiling water.
2. Cool poached morning glory stems in a cold water bath and rinse thoroughly.
3. In a large bowl, marinate morning glory stems with 2 tbs rice vinegar + 1 tbs sugar. Set aside.
4. In a small bowl, mix salad dressing: 2 tbs brown sugar + 2 tbs fish sauce + juice of 1/2 lime + 1 pinch of salt. Set aside.

To stir-fry beef:

1. Marinate beef with rice vinegar, fish sauce, and ground pepper.
2. In a skillet, heat canola oil and quickly stir-fry the marinated beef. Set aside.

To prepare the salad:

1. Place marinated morning glory stems in a deep plate.
2. Add some chopped Thai basil or Vietnamese coriander.
3. Add cooked beef on top.
4. Drizzle salad dressing.
5. Sprinkle chopped almond and fried shallot.