Serves 4–6 as part of a shared meal.
INGREDIENTS
300 g telegraph (long) cucumber, finely shaved with a vegetable peeler
1 carrot, peeled and finely shaved with a vegetable peeler
2 tablespoons caster sugar
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
350 g beef eye fillet, trimmed and sliced into thin strips
2 tablespoons tamarind water
1 handful sawtooth herb, leaves sliced
1 handful Vietnamese mint leaves
2 tablespoons fried garlic
2 tablespoons salad dressing
50 g roasted peanuts, chopped
2 bird’s eye chillies, finely chopped
TO MAKE
In a bowl, combine the cucumber, carrot and sugar. Mix well and set aside for 10 minutes, then drain. Place a frying pan over high heat, add the oil and fry the garlic until fragrant. Add the beef, season with 1/2 teaspoon freshly ground black pepper, then stir-fry the beef for no more than 3 minutes. Remove the beef to a bowl, add 1 tablespoon of the tamarind water and toss to combine.
In another bowl, combine the cucumber and carrot, sawtooth herb, Vietnamese mint, fried garlic and tamarind beef. Add the remaining tablespoon of tamarind water and salad dressing, then toss the salad to combine all the ingredients. Pile the salad onto a serving platter and garnish with the peanuts and chilli.
Recipe and image from The Songs of Sapa by Luke Nguyen, published by Murdoch Books RRP $69.95
