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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

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects »

© 2021 Luke Nguyen / Hardie Grant Books · Reproduced with permission. · The Food of Vietnam by Luke Nguyen (?30, Hardie Grant) photography: Alan Benson & Suzanna Boyd
  • Step 1

    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.

  • Step 2

    Add the oil and garlic to a hot wok or frying pan. Stir-fry over medium heat for 30 seconds, or until fragrant.

  • Step 3

    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.

  • Step 4

    Add the beef to the salad, then drizzle with the nuoc mam cham and toss together well.

  • Step 5

    Transfer to a plate, garnish with the chilli and serve.

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