The Food of Vietnam
My parents owned their own restaurant for 20 years. They rarely ate at
home because they worked 100-odd hours a week. When they did fi nd time to eat at home, I remember it always being this dish, as it is quick, simple to make and light to eat. Just reading the recipe, I can smell the beef hitting the hot pan of garlic…
SERVES 4–6 as part of a shared meal
© 2020 Luke Nguyen / Hardie Grant Books · Reproduced with permission. · The Food of Vietnam by Luke Nguyen (?30, Hardie Grant) photography: Alan Benson & Suzanna Boyd
You Will Need
Place the vinaigrette ingredients in a bowl and mix well to dissolve the sugar. In a mixing bowl, combine the watercress, onion and tomato. Dress with the vinaigrette and set aside.
Add the oil and garlic to a hot wok or frying pan. Stir-fry over medium heat for 30 seconds, or until fragrant.
Turn the heat up to high. Add the beef and stir-fry for 1 minute, or until browned, then season with the pepper and a pinch of sea salt.
Add the beef to the salad, then drizzle with the nuoc mam cham and toss together well.
Transfer to a plate, garnish with the chilli and serve.