Wednesday, September 25, 2013

Vietnamese rare beef salad with water spinach recipe

Watch the video how to make Vietnamese rare beef salad with water spinach recipe on the Van's Kitchen Youtube.

Blog in Vietnamese: Video cách làm nộm rau muống thịt bò

This rare beef salad with water spinach is packed with delicious flavors -- peanut, shallot, lime, chili, and fresh herbs. It's topped with a homemade dressing. The crunchy texture of water spinach adds kick to the salad. It would be great to serve as a light main course salad.

Vietnamese water spinach (Kangkong) salad, Gỏi (nộm) rau muống thịt bò
(2~4 portions)

200 g (7 oz) beef tenderloin, thinly sliced
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt

1 bunch water spinach (use stems only)
2~3 red jalapeños, seedless (optional)
3 shallots, sliced
1 tbsp lime juice
¼ cup Vietnamese coriander (rau răm), chopped
¼ cup dry-roasted unsalted peanuts, chopped
¼ cup deep fried shallot
¼ cup vegetable oil
2 tbsp rice vinegar
1 tbsp sugar
1 sesame rice paper
ice cubes

Vietnamese salad dressing

Vietnamese water spinach (Kangkong) salad, Gỏi (nộm) rau muống thịt bò

Prepare the shallots:
Heat the oil until it starts to smoke then pour onto the sliced shallot. Mix well.
Add lime juice, mix well. About 5 minutes later, the shallot will become limp, and turned into pretty pink color.

Prepare the jalapenos:
Prepare a bowl of cold water, put in some ice cubes. 
Discard the seeds in the jalapeños, slice thinly, and soak in ice water. Then drain well.

Prepare the water spinach:
Prepare a bowl of cold water, add lime juice to prevent the water spinach from turning brown. Put in some ice cubes to keep the water spinach fresh and crunchy.
Cut off the leafy part. The root part is very woody, so let cut it off as well.
Use a water spinach shredder to shred the stems, then soak them in the prepared water.

Set a saucepan with generous amount of water on high heat. Add salt, and bring to a boil. Then quickly dip the water spinach in, immediately take them out and dip into a cold water bowl to stop the heat. Drain well.

Mix 2 tbsp vinegar with 1 tbsp sugar until dissolved. Add the water spinach. Mix well. Let it soak while preparing the beef.

Prepare the beef:
Slice the meat against the grain to make it more tender.
Put a saucepan with 2 cups water on stove. Add sugar, vinegar, and salt. Stir to dissolve. Set on high heat. Bring to a boil. Add the beef and leave it in according to the level of doneness you prefer. Then drain well.

Prepare the rice paper:
Break the rice paper into small pieces. Place in the microwave, and cook for 50 seconds, or until it’s done.

Drain the water spinach well then place on the plate.
Add jalapeños, shallots. Mix. Then add rau răm, meat. Pour on Vietnamese salad dressing. Finally, sprinkle peanut and fried shallot on top. And you're done!
Serve salad on the rice paper.

Xin mời (^o^)
Vietnamese water spinach (Kangkong) salad, Gỏi (nộm) rau muống thịt bò
♥Here are a few of the tools I used in the video: Victorinox 8-Inch Chef's Knife Anchor Hocking Oven Bake and Food preparation Set


  1. Hi Van,
    Where can I find the water spinach shredder? Thanks.

  2. Hi Pop, I bought it at a Vietnamese grocery store in San Diego :)