We may receive a commission on purchases made from links.

Tamarind Beef & Kohlrabi Salad Recipe

Tamarind Beef & Kohlrabi Salad Recipe
Luke Nguyen•

Vietnamese-Australian chef and TV host Luke Nguyen's new cookbook, The Food Of Vietnam, is an impressive, thick tome of first-hand tales and history, and of course, beautifully photographed dishes. All your favorite Vietnamese food lies within, plus a few extras you never saw coming (unless of course you're from Vietnam). Try this light, tangy beef salad on for size.

Kohlrabi is a root vegetable that is much loved in Vietnam as it can be eaten both raw or cooked. It is crisp and tastes a bit like a water chestnut crossed with cabbage. When buying tamarind, be sure to buy it in block form. Don't go for the ready-made pastes, as their flavor is inferior to the blocked pulp.

Reprinted with permission from The Food of Vietnam

Tamarind Beef & Kohlrabi Salad Recipe
No Ratings
Fill 202 Print
Prep Time
45
minutes
Cook Time
5
minutes
Servings
4
Tamarind Beef & Kohlrabi Salad Recipe
Total time: 50 minutes
Ingredients
  • 3 1/2 ounces kohlrabi
  • 3 1/2 ounces carrots
  • 3 1/2 ounces beetroot
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 2 garlic cloves
  • 10 1/2 ounces lean beef eye fillet
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Tamarind water
  • 1 handful cilantro leaves
  • 1 handful Vietnamese mint leaves
  • 2 tablespoons fried garlic chips
  • 2 tablespoons Nuoc mam cham dipping sauce
  • 1 tablespoon crushed roasted peanuts
  • 1 red bird's eye chilli
Directions
  1. In a bowl, combine the kohlrabi, carrot, beetroot and sugar. Mix well and set aside for 10 minutes, then drain.
  2. Place a frying pan over high heat. Add the oil and fry the garlic until fragrant.
  3. Add the beef, season with the pepper, then stir-fry the beef for no more than 3 minutes — only until just cooked through. Transfer the beef to a bowl, add 1 tablespoon of the tamarind water and toss to combine.
  4. In another bowl, combine the kohlrabi, carrot, beetroot, saw-tooth coriander, Vietnamese mint, garlic chips and tamarind beef. Add the remaining tablespoon of tamarind water and the nuoc mam cham.
  5. Toss the salad to combine all the ingredients. Garnish with the peanuts and chilli and serve.
  6. Vietnamese Coffee Tart With Fresh Pomegranate
  7. Dragon Fruit Shake
  8. Saigon Burgers With Ginger Glaze And Thai Basil Mayo
 
Recommended