Vietnamese Beef Salad with Mint, Basil and Fish Sauce Dressing

A vibrant and refreshing Vietnamese-style salad built around thin slices of seared beef, fresh mint, Thai basil and crisp vegetables. The fish sauce, lime and chilli dressing brings balance, fragrance and lively acidity, allowing the herbs to shine. Light, aromatic and full of texture, this dish delivers clean flavours and exceptional freshness.

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Keyword: Salad, Beef, Vietnamese, Mint

Category: Main Courses, Salads

Course: Appetizer, Mains, Beef, Salad

Cuisine: Vietnamese

Prep Time: 15

Cook Time: 6

Resting Time: 5

Total Time: 26

Servings: Servings

Calories: 276kcal

Author: MJF

Cost: £12.00

Equipment

1 Cutting Board and Cooks Knife
1 Small Bowl or Cup to mix the dressing
1 Mixing Bowl & Whisk
1 Saute Pan

Ingredients

For the Beef and Salad

400 g Beef Sirloin or Rump Steak trimmed 14 oz
1 tbsp Neutral Oil for searing
150 g Cucumber, deseeded and thinly sliced 1 cup
150 g Carrots, shredded 1 cup
150 g Red Cabbage, finely sliced 1 cup
60 g Red Onion, thinly sliced ¼ cup
20 g Fresh Mint leaves ¾ cup loosely packed
20 g Thai Basil leaves ¾ cup loosely packed
20 g Coriander leaves ¾ cup loosely packed
40 g Roasted Peanuts, roughly chopped ¼ cup

For the Dressing

45 ml Fish Sauce 3 tbsp
45 ml Fresh Lime Juice 3 tbsp
15 g Sugar 1 tbsp
1 each Garlic Clove, finely grated
1-2 each Red Chillies, finely sliced
10 ml Water to balance if required 2 tsp

Instructions

Prepare the Dressing

Combine the fish sauce, lime juice, sugar, garlic and chillies in a bowl. Stir until the sugar dissolves. Taste and adjust, adding water to soften the acidity without reducing vibrancy. Set aside.

Cook the Beef

Heat the oil in a pan over high heat. Season the steak lightly and sear for two to three minutes per side until well browned but still medium–rare. Rest for five minutes, then slice thinly across the grain.

Assemble the Salad

Place the cucumber, carrots, cabbage and onion in a bowl. Add mint, Thai basil and coriander. Pour over a little dressing and toss lightly. Add the warm beef and more dressing, reserving a little for serving.

Finish the Dish

Arrange on a platter. Scatter with roasted peanuts and drizzle with remaining dressing. Serve immediately so the herbs remain crisp and fresh.
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Presentation

Fan the beef slices across the top of the salad and finish with whole mint or basil leaves. Serve on chilled plates in warm weather for maximum freshness.

Notes

Marinate the beef briefly in a teaspoon of fish sauce and lime juice for a deeper flavour. Substitute Thai basil with sweet basil and extra mint if needed. Pair with grilled prawns or chicken, or extend with rice noodles.

Nutrition

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Vietnamese Beef Salad with Mint, Basil and Fish Sauce Dressing