Vietnamese grapefruit and veal salad, an easy and summery recipe
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Total: 30 min Diners: 2
Normally, this Vietnamese style of salad is usually seen more with prawns or shrimp than beef but it is true that on the streets of Southeast Asia it is usually normal to select the desired protein for each recipe. There is also a Thai version for grapefruit salad, with some variations such as the addition of grated coconut, kaffir lime or lemongrass and with the wonder of dried prawns that always give everything a lot of flavor (there you have the tip, in case you do not know them or have never cooked with them).
This Vietnamese grapefruit and beef salad, besides being a very easy and quick recipe, brings together all the flavors of the cuisine of this Asian country (sweet, bitter, salty and spicy) getting that grapefruit gives a very special point for all its juice and water, giving the salad a very special texture. It will be essential to peel the grapefruit well and remove all its segments in a “live” way, eliminating any white part of the peel that contains them and thus letting the grapefruit shine by itself mixing with the rest of the salty flavors and textures of our salad. If you like grapefruit in this salad do not miss the mackerel and grapefruit ceviche.
As in any salad, the dressing is key and this time it will also serve to marinate the beef before grilling it over high heat. Key in the marinade will be the lime juice, the fish sauce, the sugar and, if desired, also a touch of spice. Then add some shallot, garlic and ginger, a generous amount of coriander and also some fried peanuts that are very characteristic of many Vietnamese and Thai dishes. This salad is perfect to leave made in advance, waiting in the fridge for you to return from a day at the beach or pool, although it will always be advisable to take the mixture out of the fridge 30 minutes before and mix well again to appreciate all the flavors.
If you feel like making a 100% Vietnamese menu, this salad could be a perfect starter along with some fried rolls or prawn rolls and then give way to the jewel in the crown, the beef soup or pho bo.
How to make Vietnamese beef and grapefruit salad
Ingredients
. Grapefruit, 2 pc Garlic clove, 2 pc Grated fresh ginger, 1 tsp Shallot, 3 pc Beef fillets, 150 g Fresh coriander, to taste Peanuts, 80 g Fish sauce, 2 tbsp Soy sauce, 1 tbsp Lime juice, 1 tbsp Sugar, 1 tsp Hot chili, if desired
Step 1
Peel and finely chop the garlic cloves. Also peel the ginger and chop it in the same way, so that it is the same size as the garlic. Mix with the soy sauce, sugar, lime juice, fish sauce and chili and stir well.
Step 2
Cut the beef fillets into strips, season with salt and pepper and place in the marinade, leaving them in the fridge for 30 minutes or up to 2 hours to soak well.
Step 3
Meanwhile, peel the grapefruit and remove the segments well, removing all the white peelings that envelop each one. Patiently. Lightly chop those segments and set aside.
Step 4
Chop the peanuts finely and set aside.
Step 5
Peel the shallot and chop. Sauté in a frying pan over a cheerful heat with a little mild olive oil. When the shallot begins to color add the veal and sauté over high heat, until lightly browned on the outside more or less evenly.
Step 6
06 Vietnamese salad
Mix the grapefruit with the coriander, add also the peanuts and the veal and mix everything very well. Add as much of the marinade as you like to flavor the whole salad. If desired, you could add a little more spice or lime juice at the end, to taste, as well as some bean sprouts.
