Vietnamese Beef Salad (Bò Xào Xà Lách Xoong)

Name: Vietnamese Beef Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
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))

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!

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

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.

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!

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.

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!

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