Vietnamese veal steak salad


1 head iceberg lettuce, finely shredded

1 yellow pepper, shredded

1 red pepper, shredded

2 spring onions, finely shredded

1 small box of exotic fruit, in small pieces

1 pose chilicashew

1 small pot of coriander, the leaves

Lay everything in layers over a dish.


2 lime, the juice

4 ss fishsauce

4 tablespoons brown sugar

2 teaspoons fresh, grated ginger

2 garlic cloves, finely chopped

1 red chili

2 tablespoons sesame oil

Make the dressing and spread it over the salad.


600 g veal steak (tenderloin)

2 tbsp soy sauce

2 ss fishsauce

2 tablespoons sugar

2 tablespoons fresh, grated ginger

2 cloves garlic, grated, or from a tube

Mix all the ingredients in a bowl and let it marinate for a minimum of 2 hours, preferably overnight. Take the meat out of the marinade and brown it on all sides in a frying pan or on the grill. Put in a baking thermometer and place it in a refractory dish and put it in the oven at 200 degrees. The fillet is red when it has a core temperature of 55-60 degrees and pink when the roasting thermometer shows 60-65 degrees. Let the meat rest for approx. 15-20 minutes before cutting and serving.


Set out the meat, salad and dressing separately, so everyone can provide for themselves.

You can subscribe to news from my blog. It's completely free ????

You can also follow the blog on FB

% d bloggers like this: