Vietnamese Sugar Cured Beef Salad Recipe

Name: Vietnamese Sugar Cured Beef Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vietnamese Sugar Cured Beef; 1 (500 g) rump steak or (500 g) rib steak fillets; 2 tablespoons dry sherry; 200 g lump sugar; 1 tablespoon coriander seed; 1 tablespoon white peppercorns; 1 tablespoon sea salt; Dressing; 2 tablespoons fish sauce; 2 tablespoons water; 1 garlic clove, crushed; 1 small hot chili pepper, seeded and finely chopped; 2 tablespoons lime juice; 1 tablespoon sugar; Salad; 1/2 cup fresh coriander leaves; 1/2 cup mint leaf; 1/4 cup vietnamese mint leaf (optional); 1 cup bean sprouts; 1 lebanese cucumber, sliced; 100 g rice vermicelli, soaked in boiling water

Servings: persons

Vietnamese Sugar Cured Beef
1 (500 g) rump steak or (500 g) rib steak fillets
2 tablespoons dry sherry
200 g lump sugar
1 tablespoon coriander seed
1 tablespoon white peppercorns
1 tablespoon sea salt
Dressing
2 tablespoons fish sauce
2 tablespoons water
1 garlic clove, crushed
1 small hot chili pepper, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon sugar
Salad
1/2 cup fresh coriander leaves
1/2 cup mint leaf
1/4 cup vietnamese mint leaf (optional)
1 cup bean sprouts
1 lebanese cucumber, sliced
100 g rice vermicelli, soaked in boiling water

1
Remove any visible fat from meat.
2
Marinade meat in sherry for 10 minutes.
3
Remove beef from sherry marinade.
4
Crush the sugar, coriander seeds, salt and white peppercorns in a mortar and pestle, then coat marinated beef.
5
Lay a double layer of plastic wrap out on a flat surface.
6
Wrap beef tightly in wrap with sugar and salt and refrigerate for 24 hours.
7
After 24 hours, remove the wrap and wipe off the sugar and salt with some paper towel.
8
You can rinse this off if desired under water.
9
Thinly slice beef and serve over Vietnamese salad then drizzle with dressing.
10
Dressing: Combine dressing ingredients and pour half over the cucumber, bean sprouts and herbs and toss well.
11
Serve on a bed of cooked and drained vermicelli topped with combined cucumber, sprouts and herbs, then layer with sugar-cured beef and extra dressing.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Vietnamese Sugar Cured Beef, 1 (500 g) rump steak or (500 g) rib steak fillets, 2 tablespoons dry sherry, 200 g lump sugar, and more.

Yes, Vietnamese Sugar Cured Beef 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.

That's it — enjoy your meal!

Vietnamese Sugar Cured Beef Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions