Nộm Bò Khô Rau Muống (Dried Beef and Water Spinach Salad)
75% chuẩn vị · Vietnamese
A creative twist on Nộm Bò Khô, this version uses blanched water spinach (rau muống) as the base instead of papaya, offering a different texture and a slightly more substantial salad.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Dried beef (Bò Khô)150g
- Water spinach (Rau muống)1 large bunch
- Carrots1 medium
- Cucumber1/2 medium
- Vietnamese mint (Rau răm)1/2 bunch
- Peanuts50g
- Fish sauce3 tbsp
- Lime juice3 tbsp
- Sugar1.5 tbsp
- Garlic1 clove
- Chili1
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
Rehydrate dried beef in warm water for 30 minutes, drain, and slice thinly.
- 2
Wash water spinach thoroughly. Blanch in boiling water for 1-2 minutes until just tender. Immediately plunge into ice water to stop cooking, then drain well and cut into bite-sized pieces.
- 3
Peel and julienne carrots. Slice cucumber thinly.
- 4
Finely chop Vietnamese mint.
- 5
Roast and chop peanuts.
- 6
Mince garlic and chili.
- 7
Prepare dressing: Whisk fish sauce, lime juice, sugar, garlic, chili, and 2 tbsp water. Adjust seasoning.
- 8
In a bowl, combine blanched water spinach, julienned carrots, cucumber slices, Vietnamese mint, and dried beef.
- 9
Pour dressing over the salad and toss gently. Let sit for 5-10 minutes.
- 10
Serve topped with chopped peanuts and chili slices.
