Gỏi Bò Nhúng Dấm

Gỏi Bò Nhúng Dấm is a refreshing Vietnamese beef salad featuring tender slices of beef cooked in a tangy dipping broth, served with fresh herbs and vegetables. This dish combines vibrant flavors and textures, making it both nutritious and delightful.

Ingredients

• Beef sirloin - 200 grams, thinly sliced
• Rice vinegar - 100 ml
• Water - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 inch, sliced
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Lettuce leaves - 100 grams, torn
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Fresh mint leaves - 20 grams
• Coriander leaves - 20 grams
• Chili pepper - 1, sliced (optional)
• Peanuts - 30 grams, crushed (for garnish)

Steps

1. In a pot, combine water, rice vinegar, minced garlic, sliced ginger, sugar, and fish sauce. Bring to a boil and then reduce heat to simmer for 10 minutes to create the dipping broth.
2. While the broth simmers, prepare the vegetables by washing and cutting the lettuce, cucumber, and carrot.
3. Once the broth is ready, strain it to remove the garlic and ginger pieces, and keep it warm.
4. In a separate pan, heat a small amount of oil over high heat. Quickly sear the sliced beef for about 1-2 minutes until just cooked but still tender.
5. To serve, arrange the lettuce, cucumber, carrot, and herbs on a plate. Place the warm broth in a small bowl and the cooked beef on another plate.
6. Dip the beef slices into the warm broth for a few moments before placing them on the vegetables. Garnish with crushed peanuts and sliced chili pepper if desired.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from fresh herbs and vegetables.

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