Saigon Salad Recipe

Name: Saigon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 2 tablespoons vegetable oil, plus 1 cup for frying; 7 garlic cloves, coarsely chopped; Two 2 1/2-pound sirloin steaks; 8 shallots, thinly sliced; One 2-inch piece of fresh ginger, peeled and coarsely chopped; 2 tablespoons sugar; 1 large jalapeno, coarsely chopped; 1/2 cup fresh lime juice; 1/3 cup Asian fish sauce; Salt and freshly ground pepper; 3 pounds cabbage, cored and shredded; 1 cup coarsely chopped mint leaves; 1 cup coarsely chopped cilantro; 4 cups mung bean sprouts; 1 1/2 cups chopped unsalted peanuts

Servings: persons

1/4 cup soy sauce
2 tablespoons vegetable oil, plus 1 cup for frying
7 garlic cloves, coarsely chopped
Two 2 1/2-pound sirloin steaks
8 shallots, thinly sliced
One 2-inch piece of fresh ginger, peeled and coarsely chopped
2 tablespoons sugar
1 large jalapeno, coarsely chopped
1/2 cup fresh lime juice
1/3 cup Asian fish sauce
Salt and freshly ground pepper
3 pounds cabbage, cored and shredded
1 cup coarsely chopped mint leaves
1 cup coarsely chopped cilantro
4 cups mung bean sprouts
1 1/2 cups chopped unsalted peanuts

1
In a shallow dish, combine the soy sauce with the 2 tablespoons of oil and 4 of the garlic cloves.
2
Coat the steaks with the marinade and refrigerate for at least 1 hour or overnight.
3
In a medium saucepan, heat the remaining 1 cup of oil until shimmering.
4
Working in 3 batches, fry the shallots over moderately high heat, stirring until browned, about 4 minutes per batch; lower the heat if necessary.
5
Drain on paper towels.
6
In a mini-processor, combine the remaining 3 garlic cloves with the ginger, sugar and jalapeno and process to a paste.
7
Blend in the lime juice and fish sauce.
8
Light a grill or preheat the broiler.
9
Season the steaks with salt and pepper and grill or broil over moderately high heat for about 5 minutes per side, or until nicely browned and medium-rare.
10
Let rest for 10 minutes.
11
Slice the steaks 1/4 inch thick.
12
Stack the slices and cut them lengthwise into 1/4-inch-thick strips.
13
In a very large bowl, combine the steak, cabbage, mint and cilantro.
14
Toss with the dressing and sprinkle with the bean sprouts, peanuts and fried shallots.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup soy sauce, 2 tablespoons vegetable oil, plus 1 cup for frying, 7 garlic cloves, coarsely chopped, Two 2 1/2-pound sirloin steaks, and more.

Yes, Saigon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Saigon Salad

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