It’s time to get back into the kitchen and today’s dish is inspired by my recent visit to Vietnam. We stayed in the fabulous Victoria Phan Thiet Beach Resort and Spa and enjoyed dishes created by genius Chef Hoang. I was amazed at the beautiful salads he served up and kept trying to work out the recipe for the dressing. Well, lucky me, when we did a cookery course with him he divulged the secret recipe which I’m sharing with you today. Keep reading to find out more.
Waste not, want not, so I used my leftovers from my huge sirloin at my recent dinner at NV80. This salad is a perfect way to use up any leftover meat, this recipe would also be great with chicken or pork.
I served my delicious salad on this beautiful frog platter from Ceramix. Their delightful and unique ceramic collections feature stylish white platters, dishes, cups and bowls with an animal motif. As well as the frogs, which I particularly love, you can choose from birds, bunnies, cats, tortoises, snails and doves.
Vietnamese-style steak salad with a stunning secret dressing
250g white cabbage, shredded
1 medium carrot, peeled and grated
8 cherry tomatoes, halved
One quarter of a cucumber, peeled and cut into chunks
A handful of fresh mint, chopped
A handful of fresh basil, torn
300g cooked sirloin steak (medium rare), sliced. I used leftovers
6 shallots, sliced, fried until crisp and left to dry on kitchen towel
A handful of peanuts
Mix the cabbage and carrot and lay as a base to the salad.
Top with the cherry tomatoes, cucumber, mint and basil.
Layer the slices of steak next.
Sprinkle the fried shallots and peanuts over the top.
Pour over the dressing just before serving.
Chef Hoang’s secret dressing recipe
I make a big batch of dressing and store it in a jar in the freezer. It lasts for about a month and turns any salad into something special.
1 kg fresh passion fruit
1 tsp chilli powder
1 tsp chilli sauce
Put the pulp of the passion fruit into a blender and whiz for 30 seconds. This is just to loosen it up a bit, we don’t want to break the seeds up.
Remove the pulp and put through a sieve to remove the seeds.
Add the sugar and whisk until it’s absorbed and the dressing has a slightly fluffy texture.
Stir in the chilli powder and chilli sauce and mix everything together thoroughly.
You can find out more about the fabulous ceramic collection from Ceramix at www.ceramix.co.za
Do you have a favourite recipe inspired by your travels? I’m always looking for new recipes to try, so do get in touch, I’d love to hear from you.