Giò Bò with Nuoc Cham Dressing and Crispy Shallots
85% chuẩn vị · Vietnamese
An elevated take on Giò Bò, featuring a homemade Nuoc Cham dressing and crispy fried shallots for added texture and aroma.
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
- Beef sirloin or flank steak500g
- Lemongrass, finely chopped2 stalks
- Garlic, minced3 cloves
- Shallots, minced1
- Fish sauce3 tbsp
- Sugar1 tbsp
- Vegetable oil2 tbsp
- Butter lettuce, torn1 head
- Carrots, julienned1
- Cucumber, julienned1
- Fresh mint leaves1/2 cup
- Fresh cilantro leaves1/2 cup
- For Nuoc Cham: Fish sauce3 tbsp
- For Nuoc Cham: Lime juice3 tbsp
- For Nuoc Cham: Sugar2 tbsp
- For Nuoc Cham: Water3 tbsp
- For Nuoc Cham: Garlic, minced1 clove
- For Nuoc Cham: Chili, minced (optional)1
- Shallots, thinly sliced for frying2
- Vegetable oil for frying1/2 cup
- Saltto taste
- Black pepperto taste
Các bước
- 1
Marinate beef as in the traditional recipe (lemongrass, garlic, shallots, fish sauce, sugar, oil, salt, pepper) for at least 30 minutes.
- 2
Grill beef until cooked, rest, and slice.
- 3
Prepare Nuoc Cham: Whisk together fish sauce, lime juice, sugar, water, minced garlic, and chili until sugar dissolves. Set aside.
- 4
Fry shallots: Heat 1/2 cup vegetable oil in a small pan. Add thinly sliced shallots and fry over medium heat until golden brown and crispy. Drain on paper towels.
- 5
Assemble the salad: Arrange butter lettuce, julienned carrots, and cucumber ribbons on a platter or individual plates.
- 6
Top the salad with the sliced grilled beef. Drizzle generously with Nuoc Cham dressing.
- 7
Garnish with fresh mint, cilantro, and crispy fried shallots. Serve immediately.
