A refreshing Vietnamese classic
Many of my non-Vietnamese friends often tell me that they adore Vietnamese food because it’s so refreshing, packed with flavour and always full of fresh herbs and vegetables. If you’ve followed my blog, you’ll have already come across a number of Vietnamese salad recipes such as green papaya salad or mango salad. Today, I’m sharing another one of my absolute favourites – Vietnamese Beef Salad (Gỏi Bò Bóp Thấu).
This dish is well loved for its flavourfulness and the way each bite delivers different textures. It’s a perfect balance of sweet, sour, savoury and spicy, layered with crunch from vegetables, tenderness from the beef and the fragrant lift from the fresh herbs.
Why you’ll love Vietnamese Beef Salad
What makes Vietnamese Beef Salad (Gỏi Bò Bóp Thấu) so irresistible is the harmony of its ingredients. Unlike heavy salads, this one feels light yet satisfying. It’s the kind of dish you can enjoy on a warm day, serve as a starter for a dinner party or even have as a complete meal with a side of steamed rice.
It’s also very easy to make at home, using common ingredients that are readily available in Asian supermarkets or even your local shops. Once you’ve mastered the method, you’ll find yourself making it over and over again.
Ingredients you’ll need
To prepare this refreshing beef salad, here’s what goes in:
Beef
Choose tender and lean cuts of beef for this recipe. Fillet works beautifully though it can be on the pricier side. I often use flank or skirt steak, which are more affordable yet still tender if sliced correctly. The key is to use a very sharp knife and slice the beef thinly against the grain, ensuring it stays soft once stir-fried.
Aromatics
To stir-fry the beef, you’ll need shallots, garlic and a stalk of lemongrass. Slice them into big chunks so they can be picked out easily afterwards. Their purpose is to lightly infuse the beef while cooking, not to remain in the salad.
Vegetables and herbs
- Onion: slice into thin wedges, then soak in ice-cold water with a squeeze of lime for 15-20 minutes to reduce sharpness.
- Red pepper: thinly sliced into matchsticks for a pop of colour.
- Fresh herbs: a generous handful of mint and Thai basil, roughly chopped adds a refreshing fragrance.
Dressing
The heart of Vietnamese salad is always the dressing. This one is a simple mix of fish sauce, lime juice and sugar, perfectly balanced to bring all the flavours together.
Toppings
A sprinkle of crushed roasted peanuts and crispy fried shallots gives the salad that signature crunch and nuttiness.
How to make Vietnamese Beef Salad
Stir-fry the beef
Heat a large pan with a couple of tablespoons of olive oil. Add the bashed garlic, shallots and sliced lemongrass, frying until fragrant. Add the thinly sliced beef with a pinch of salt and stir-fry quickly for 2-3 minutes until just cooked. Remove from heat and squeeze in a little lime juice. Drain off any excess juice and discard the garlic, shallot and lemongrass pieces. Leave the beef to cool.
Preparing the vegetables
While the beef is cooling, drain the onion slices and place them in a mixing bowl. Add the sliced red peppers and chopped herbs. If you’d like some heat, add a fresh red chilli, finely chopped.
Mix the dressing
In a small bowl, whisk together 2 tablespoons of fish sauce, 2 tablespoons of lime juice and 2 tablespoons of sugar until the sugar dissolves.
Assemble the salad
Combine the beef with the vegetables and herbs in the mixing bowl. Pour over the dressing and toss everything together until well coated. Finish with a generous sprinkle of roasted peanuts and fried shallots.
Serving suggestions
This Vietnamese Beef Salad (Gỏi Bò Bóp Thấu) can be served on its own as a light meal or as part of a bigger Vietnamese spread alongside prawn crackers, grilled meats and noodle dishes. It’s best enjoyed freshly tossed when the herbs are still vibrant and the beef is tender.
Final thoughts
Vietnamese cuisine is all about balance – light yet full of flavour, refreshing yet satisfying. This Vietnamese Beef Salad (Gỏi Bò Bóp Thấu) is a perfect example of how simple ingredients can create something incredibly delicious and refreshing.
Vietnamese Beef Salad (Gỏi Bò Bóp Thấu)
Description
This Vietnamese Beef Salad (Gỏi Bò Bóp Thấu) is light and bursting with flavour. With tender stir-fried beef, crunchy vegetables, fragrant herbs and a zesty dressing, it’s the perfect dish to serve as a starter, side, or even a complete meal on warm days. Easy to make at home and beautifully refreshing, this salad showcases the best of Vietnamese cuisine.
Ingredients
For the dressing
For topping
Instructions
-
Prepare the onion
- Soak the onion wedges in a bowl of ice-cold water with a squeeze of lime juice for 15-20 minutes to reduce sharpness.
- Drain and set aside.
-
Cook the beef
- Heat olive oil in a large pan.
- Add garlic, shallot and lemongrass, stir until fragrant.
- Add the sliced beef and stir-fry for 2 minutes until just cooked.
- Remove from heat, squeeze in a little lime juice.
- Discard the garlic, shallot and lemongrass pieces.
- Drain off excess liquid and leave the beef to cool.
-
Make the dressing
- In a small bowl, mix fish sauce, lime juice and sugar until the sugar dissolves.
-
Assemble the salad
- In a large mixing bowl, combine the cooled beef, drained onion, red pepper slices, herbs and chilli (if using).
- Pour over the dressing and toss well.
-
Finish and serve
- Sprinkle with crushed roasted peanuts and fried shallots before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 223.67kcal
- % Daily Value *
- Total Fat 10.17g16%
- Saturated Fat 2.5g13%
- Trans Fat 0.2g
- Cholesterol 52.5mg18%
- Sodium 543.4mg23%
- Potassium 555.14mg16%
- Total Carbohydrate 14.81g5%
- Dietary Fiber 2.12g9%
- Sugars 8.23g
- Protein 20.41g41%
- Vitamin A 26.57 mcg
- Vitamin C 32.27 mg
- Calcium 43.93 mg
- Iron 2.99 mg
- Vitamin D 0.08 mcg
- Vitamin E 1.31 mg
- Vitamin K 7.94 mcg
- Thiamin 0.13 mg
- Riboflavin 0.18 mg
- Niacin 4.93 mg
- Vitamin B6 0.7 mg
- Folate 36.83 mcg
- Vitamin B12 1.92 mcg
- Phosphorus 226.85 mg
- Magnesium 47.6 mg
- Zinc 4.91 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Slice the beef thinly against the grain to keep it tender.
- Adjust the level of lime and sugar in the dressing to suite your taste.
- Best served fresh, avoid refrigerating once tossed with dressing.
