Water Spinach Salad with Beef / Gỏi Bò Rau Muống
The quintessential Vietnamese drinking food or độ nhậu! Water Spinach Salad is refreshing, tangy, texturally interesting, and super flavorful!
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb water spinach
- 1 lb thinly sliced eye of round
- 1 tsp MSG
- 1/2 tsp salt
- 1 tbsp oil
- 5 garlic cloves
- 2 Thai chili
- 2 tbsp sugar
- 3 tbsp fish sauce
- 1 lime
- 1/2 white onion
- 1/2 lime
- 1 tbsp vinegar
- 1 tbsp sugar
- 2 tbsp water
- Vietnamese coriander
- Fried shallots
- Crushed peanuts
Instructions
- 1
Separate the stems from the tops of the spinach. Shred stems and submerge them in cold water for 10 minutes before draining, then put to the side
- 2
Thinly slice white onions and combine with lime, vinegar, sugar, and water in a mixing bowl. Let the onions quickly pickle in the fridge for 10 minutes
- 3
In a mortar and pestle, crush garlic and Thai chilis. Add sugar, fish sauce, and lime juice. Mix well and put aside
- 4
Season thinly sliced beef with MSG, salt, and oil. Lightly saute in a pan to desired doneness
- 5
To assemble the salad, add spinach, beef, and pickled onions. Garnish with Vietnamese coriander, fried shallots, and crushed peanuts. Spoon over the sauce and serve