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    Home » Beef » Vietnamese Beef Salad (Bò Xào Xà Lách Xoong)

    Published: May 10, 2021 · Last Modified: May 11, 2021 by Jeannette ·

    Vietnamese Beef Salad (Bò Xào Xà Lách Xoong)

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    Vietnamese Beef Salad on a plate.
    Vietnamese Beef Salad on a plate.
    A fork holding up some Vietnamese Beef Salad.
    Two Vietnamese Beef Salads on plates.
    A fork holding up some Vietnamese Beef Salad.
    Vietnamese Beef Salad on a plate.
    Vietnamese Beef Salad on a plate.

    Grandma’s Vietnamese Beef Salad is the EASIEST time-saving recipe to make. Fresh, light and generously topped with succulent beef slices, it’s the salad that will take center stage for every brunch, lunch and dinner. Prep everything in advance and have it on the table in just 5 steps!

    Drizzle it with a terrific Vietnamese Dipping Sauce for an extra flavor kick!

    Vietnamese Beef Salad on a plate.

    The salad for every occasion

    I can’t say I’m a big lover of leafy salads, especially when it’s surrounded by a banquet of meat, noodles and rice on the menu. But when Grandma makes her deliciously humble Vietnamese Beef Salad, everything else just pales in comparison.

    This is the crown jewel of all salads, the one that adds a vibrant, fresh punch to any meal. It’s always unbelievably satisfying and dressed in incredible flavor.

    If there was a green salad made for the cooler seasons, this would be it. Unlike our zesty Vietnamese Mango Salad that’s served cold and perfect for Summer, Bò Xào Xà Lách Xoong comes topped with a toasty layer of warm beef.

    The meat is stir fried until succulent perfection while the sauce slowly thickens to become a glorious gravy and infuses with ANY dressing.

    It’s so good that it gives all the other mains a run for their money. Plus, this salad is a foolproof way to keep everyone happy whether you’re at a party or at home!

    A fork holding up some Vietnamese Beef Salad.

    Why this recipe works

    • Marinating the meat lets the sauce’s flavors to infuse with the meat.
    • Using fresh seasonal produce means you’ll have the best version of this salad every time.
    • Using oyster sauce keeps this recipe pantry friendly and super easy to make!

    What you’ll need

    A plate of beef along with dishes of oyster sauce, chopped red shallot and garlic, chicken bouillon powder above tomatoes and a colander of watercress.

    About the produce

    The Salad

    While this Vietnamese Beef Salad recipe uses watercress, there are many other vegetables that can be used in place of it. Take advantage of the seasonal produce available in your local market!

    Here are some options with a similar spicy flavor to watercress that would work well:

    • Rocket
    • Arugula
    • Kale
    • Spinach
    • Radish sprouts

    The Meat

    We used a lean cut from the butcher, but you can choose whichever your favorite is. Great alternatives include the tender cuts such as eye fillet (which we use for our Bò Lúc Lắc), sirloin, tenderloin, ribeye or flank.

    How to make this recipe

    Beef slices marinating in a bowl.

    Thinly slice the beef into 3mm (0.1″) thick slices, then marinate them with oyster sauce and chicken bouillon powder for a minimum of 20 minutes.

    Watercress in a colander.

    Wash the watercress in cold salted water at least twice. Drain, then let it drip dry in a colander.

    Chopped aromatics browning in a wok.

    Brown the garlic and red shallots with oil on a medium heat.

    Cooked beef in a wok.

    Turn the heat to high and add the beef for 5 minutes or until cooked.

    Assemble the salad with sliced tomatoes, watercress, cooked meat and your favorite dressing!

    Recipe FAQs

    Can I use a different protein?

    Certainly! Chicken, pork, shrimp, tofu or even mushrooms would work well in this recipe. Just make sure to adjust the cooking time so that the ingredients are cooked all the way through.

    Can I add noodles to it to make it a meal?

    You sure can. We do this with our Bún Thịt Nướng (Grilled Pork Noodle Salad) and Bún Chay (Vegetarian Noodle Salad). Our family’s preferred noodle choice is the thin rice noodle, but you can use whichever you like.

    Tips for the best results

    • Marinate the meat overnight. This will ensure the seasoning is infused deeply, meaning extra flavor inside and out!
    • Use younger watercress. If you try to squeeze the watercress stem, the younger ones will be more tender rather than tough, which is ideal for this salad.
    • Use firmer tomatoes. Not only will they be easier to slice, they will also hold up much better when tossing the salad with dressing.
    • Cook the meat just before serving. The heat will soften the watercress, so the dish will be at its freshest when the beef is straight out of the wok.
    Vietnamese Beef Salad on a plate.

    What to serve with this dish

    Grandma’s Vietnamese Beef Salad can really take the center stage and impress a crowd, but it can also pair perfectly with so many other meals! Here are my favorite dishes to enjoy it with:

    • Stuffed Chicken Wings – If you have a party to plan for, this is where it’s at! They’re flavorful and a super fun finger food!
    • Chao Tom (Sugar Cane Shrimp) – A delicious appetizer inside and out. Much on the springy shrimp paste and enjoy the sugar cane after!
    • Rice Paper Rolls (Gỏi Cuốn) – The ultimate summer pairing, filled with fresh ingredients and deliciously simple meats.
    • Grilled Pork Chops (Sườn Nướng) and Steamed Egg Meatloaf (Chả Trứng Hấp) – the perfect broken rice combo.
    • Vietnamese Pork Mince – Another light and refreshing meal that is super versatile – turn it into lettuce wraps or have it with noodles or rice!
    • Avocado Smoothie (Sinh Tố Bơ) – A creamy and luscious fruit drink perfect to complement every meal!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Vietnamese Beef Salad on a plate.

    Vietnamese Beef Salad

    Grandma's Vietnamese Beef Salad is generously topped with succulent beef. Prep in advance and have it on the table in just 5 easy steps!
    5 from 6 votes
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 5 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 222kcal
    Author: Jeannette

    Ingredients

    • 3 bundles watercress (or your favorite green leafy vegetable)
    • 3 tomatoes
    • 600 g / 1.3 lb lean beef
    • 3 tbsp oyster sauce (or to taste)
    • 1/2 tbsp chicken bouillon powder
    • 3 cloves garlic (finely chopped)
    • 2 red shallots (finely sliced)
    • 3 tbsp cooking oil
    • Vietnamese Dipping Sauce (as a dressing)

    Instructions

    • Thinly slice the beef into 3mm (0.1") thick slices, the marinate them with oyster sauce and chicken bouillon powder for a minimum of 20 minutes.
    • Wash the watercress in cold salted water at least twice. Drain, then let it drip dry in a colander.
    • Brown the garlic and red shallots with oil on a medium heat.
    • Turn the heat to high and add the beef for 5 minutes or until cooked.
    • Assemble the salad with sliced tomatoes, watercress, cooked meat and your favorite dressing!

    Notes

    • Marinate the beef overnight. This will ensure the seasoning is infused deeply into the meat, meaning extra flavor inside and out!
    • Use younger watercress. If you try to squeeze the watercress stem, the younger ones will be more tender rather than tough, which is ideal for this salad.
    • Use firmer tomatoes. Not only will they be easier to slice, they will also hold up much better when tossing the salad with dressing.
    • Cook the meat just before serving. The heat will soften the watercress, so the dish will be at its freshest when the beef is straight out of the wok.
    • We use a lean cut for our salad, but you can choose whichever your favorite is. Great alternatives include the tender cuts such as sirloin, tenderloin, ribeye or flank.
    • Take advantage of the seasonal produce available in your local market! Some options with a similar spicy flavor to watercress include rocket, arugula, kale, spinach and radish sprouts

    Nutrition

    Calories: 222kcal | Carbohydrates: 5g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 415mg | Potassium: 512mg | Fiber: 1g | Sugar: 2g | Vitamin A: 528IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 3mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    This post was originally published on 14/05/20 and updated with tips and FAQs in May 2021.

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    « Eggplant and Pork Mince Stir Fry
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    Reader Interactions

    Comments

    1. Nicole @ The Granola Diaries says

      May 14, 2020 at 10:05 pm

      5 stars
      I love these flavors! This recipes sounds so amazing!!!

      Reply
      • Jeannette says

        May 15, 2020 at 6:24 am

        Thanks, Nicole!

        Reply
    2. Beth Pierce says

      May 14, 2020 at 10:30 pm

      5 stars
      This looks so yummy! I love salads! I think I’ll make this later on tonight. Thanks!

      Reply
    3. Krissy Allori says

      May 14, 2020 at 10:33 pm

      5 stars
      This sounds so good and very easy to make. I already love your dipping sauce recipe. Can’t wait to make this!

      Reply
      • Jeannette says

        May 15, 2020 at 6:25 am

        Thanks, Krissy! I hope you love this too!

        Reply
    4. Alison says

      May 14, 2020 at 10:40 pm

      5 stars
      This was a hearty and filling salad that my husband loved! He’s not too much of a salad guy, but topped with this flavored beef and he was all about it!

      Reply
      • Jeannette says

        May 15, 2020 at 6:26 am

        That’s wonderful, Allison! Lovely to hear!

        Reply
    5. Annissa says

      May 14, 2020 at 10:52 pm

      5 stars
      What a fresh tasting salad for spring and summer! I love the flavor combination. Watercress is so flavorful.

      Reply
      • Jeannette says

        May 15, 2020 at 6:29 am

        Thanks, Annissa! Watercress certainly is very flavorful!

        Reply

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