Authentic Vietnamese Goi Bo Salad: A Step-by-Step Guide

Ingredients

  • 500g beef sirloin
  • 1 Thai chili
  • 2 cloves of garlic
  • 2 tablespoons of fish sauce
  • 1 tablespoon of sugar
  • Juice of 2 limes
  • 1 small red onion
  • 1 small carrot
  • 200g of watercress
  • A handful of fresh mint leaves
  • A handful of fresh coriander leaves
  • 50g roasted peanuts
  • Fried shallots for garnish

Steps and instructions

  1. Start by thinly slicing the beef sirloin and marinate it with a paste made of the Thai chili and garlic.
  2. Mix together the fish sauce, sugar, and lime juice to make the dressing.
  3. Thinly slice the red onion and carrot. Soak them in the dressing for about 15 minutes until they are slightly pickled.
  4. Arrange the watercress on a serving plate. Layer the marinated beef, pickled onion and carrot on top.
  5. Scatter the fresh mint and coriander leaves over the salad.
  6. Sprinkle the roasted peanuts and fried shallots on top for garnish.
  7. Drizzle the remaining dressing over the salad before serving.

Tools for making

  • Cutting board - used for slicing the beef and chopping vegetables
  • Knife - essential for cutting and slicing ingredients
  • Mixing bowl - used to mix the dressing and marinate the beef
  • Whisk - for mixing the dressing ingredients together
  • Serving plate - to present and serve the salad
  • Spoon - for drizzling the dressing over the salad

Recipe variations

  • Substitute beef sirloin with chicken breast or tofu for a meat-free version.
  • Add sliced cucumber or bell peppers for extra crunch and freshness.
  • Replace watercress with mixed salad greens or lettuce.
  • Include sliced mango or papaya for a hint of sweetness.
  • Experiment with different herbs such as Thai basil or cilantro.
  • Add a tablespoon of soy sauce or hoisin sauce to the dressing for a different flavor profile.
  • For a spicier version, add more Thai chili or a drizzle of sriracha sauce.
  • Serve the salad with steamed rice or noodles to make it a more substantial meal.

Recipe overview

Goi Bo, or Vietnamese Beef Salad, is a feast for the senses. This recipe combines the savory goodness of beef sirloin with the freshness of herbs and the zesty tang of a lime-based dressing. A handful of roasted peanuts and fried shallots add a delightful crunch to each bite. This dish is not only pleasing to the palate but is also visually appealing with its vibrant colors. Whether you're new to Vietnamese cuisine or a seasoned aficionado, this Goi Bo recipe will surely be a great addition to your culinary repertoire. Expect a harmony of flavors and textures that is characteristic of Southeast Asian cuisine. Follow the steps below to create this delicious and refreshing dish.

Common questions

  1. Can I use a different cut of beef instead of sirloin? Yes, you can use a different cut of beef such as flank steak or tenderloin if desired.
  2. Can I omit the Thai chili if I don't like spicy food? Yes, if you prefer a milder flavor, you can skip the Thai chili or substitute it with a milder pepper.
  3. Can I use a substitute for fish sauce? If you don't have fish sauce, you can use soy sauce as a substitute, although it will alter the taste slightly.
  4. Can I add other vegetables to the salad? Absolutely! Feel free to add other vegetables such as cucumber, bell peppers, or bean sprouts to customize the salad to your preference.
  5. Can I make this salad in advance? It is best to prepare and assemble the salad just before serving to maintain its freshness and crispness.

Serving dishes and utensils

  • Cutting board - A sturdy surface for slicing the beef and chopping the vegetables.
  • Knife - A sharp knife for cutting the beef, chili, garlic, onion, and carrot.
  • Mixing bowl - For combining the ingredients to make the dressing.
  • Serving plate - A large plate to arrange and present the salad.
  • Tongs - Useful for handling and arranging the beef and vegetables on the plate.
  • Measuring spoons - To accurately measure the fish sauce, sugar, and lime juice.
  • Peeler - To peel the skin off the carrot.
  • Small sauce dish - To hold the dressing for drizzling over the salad.
  • Mortar and pestle - Optional but useful for grinding the Thai chili and garlic into a paste.

Origin stories

Goi Bo, or Vietnamese Beef Salad, is a prime example of the intriguing mix of flavors that define Vietnamese cuisine. Its origins are humble, a testament to the Vietnamese people's skill in creating flavourful dishes with simple ingredients. The salad showcases the balanced approach of Vietnamese cooking, mixing sweet, sour, salty, and spicy notes. The dish contains a vibrant mix of fresh herbs, vegetables, and meat, which is typical of Vietnamese meals. It is a perfect embodiment of the Vietnamese philosophy of including five elements within each dish: wood (sour), fire (bitter), earth (sweet), metal (spicy), and water (salty). This philosophy is believed to align the body with the rhythms of the earth and the changing seasons.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.