Tamarind Beef and Cucumber Salad from The Songs of Sapa by Luke Nguyen
MY FRIEND VY, FROM MORNING GLORY RESTAURANT IN HOI AN, ASKED ME TO MAKE A FRESH VIETNAMESE SALAD THAT SHE HAD NEVER TRIED BEFORE. I WAS A LITTLE NERVOUS, AS SHE IS A GURU OF VIETNAMESE CUISINE. I S...
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Ingredients
- 2 tablespoons tamarind water
- 350 g (10½ oz) beef eye fillet, trimmed and sliced into thin strips
- 2 garlic cloves, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons Aunty Nine’s salad dressing
- 2 tablespoons fried garlic
- 1 handful Vietnamese mint leaves
- 1 handful sawtooth herb, leaves sliced
- 2 tablespoons caster (superfine) sugar
- 1 carrot, peeled and finely shaved with a vegetable peeler
- 300 g (10½ oz) telegraph (long) cucumber, finely shaved with a vegetable peeler
- 2 bird’s eye chillies, finely chopped
- 50 g (1¾ oz/⅓ cup) roasted peanuts, chopped
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