Vietnamese Beef Salad

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 8–10 minutes (searing beef)
Total Time: 20 minutes (including resting and assembly)
Servings: 2 generous servings
Difficulty Level: Easy — great for weeknight dinners or casual entertaining

Introduction

Close your eyes and imagine the first forkful: the warm, tender slices of seared beef releasing a faint charred aroma, brightened by the zing of fresh lime and fish sauce; crisp cucumber and bell pepper add a juicy snap, shredded carrot gives a soft crunch, and the herbs — mint, cilantro, basil — flood the palate with aromatic green sweetness. The crushed peanuts bring the final satisfying contrast: salty, earthy, and textural. This Vietnamese Beef Salad (Bò Xào Xà Lách) is both lively and comforting — a balance of savory, sour, sweet, and herbaceous flavors that wakes up the senses.

This recipe is perfect when you want a fast, impressive meal: a light but filling dinner after a busy day, a colorful dish to bring to a potluck, or a fresh centerpiece for warm-weather gatherings. If you’re exploring other beef-forward salads and want inspiration for sides or weeknight swaps, take a look at this delicious beef recipes collection for ideas that complement the same flavor family.

Nutrition Highlights

Estimated nutrition per serving (based on the recipe quantities and standard portion sizes; makes 2 servings). These numbers are approximations derived from USDA FoodData Central and common portion references — actual values will vary with exact ingredient brands and cuts:

• Calories: ~456 kcal
• Protein: ~31–33 g
• Carbohydrates: ~17–20 g (including ~12.5 g from added sugar)
• Fat: ~27–30 g (includes sesame oil and peanuts)
• Fiber: ~3–4 g
• Sodium: variable — depends largely on the fish sauce used (can be high; see tips below)

Why You’ll Love It

• Bright, balanced flavors: The lime-fish sauce-sugar dressing creates the quintessential Vietnamese sweet-sour-salty profile that brightens the whole salad.
• Texture contrast: Warm, tender beef against crisp vegetables and crunchy peanuts makes every bite interesting.
• Fast and versatile: From prep to plate in about 20 minutes — ideal for quick dinners, casual get-togethers, or a light main course on a warm evening.
• Nutrient-forward: Lean beef provides high-quality protein and iron, while the vegetables add vitamins, fiber, and refreshing crunch. For those watching sodium, small swaps keep it healthy without sacrificing flavor.

How to Make Vietnamese Beef Salad

Ingredients

• 200 g beef (sirloin or flank steak)
• 4 cups mixed salad greens
• 1 cup cucumber, julienned
• 1 cup bell peppers, thinly sliced
• 1/2 cup carrots, shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh herbs (mint, cilantro, basil), roughly chopped
• 1/4 cup crushed peanuts
• 2 tablespoons fish sauce
• 2 tablespoons lime juice (about 1 lime)
• 1 tablespoon sugar (white or palm sugar)
• 1 tablespoon sesame oil
• Salt and pepper to taste

Optional ingredients and substitutions

• Swap fish sauce with 1–1.5 tablespoons soy sauce + 1/2 tsp anchovy paste for a similar umami (for less fish-forward taste).
• Use honey or maple syrup instead of sugar (lighter floral notes).
• Replace peanuts with toasted cashews or skip for nut-free.
• For a lighter oil profile, reduce sesame oil to 1/2 tablespoon and add 1/2 tablespoon neutral oil if desired.
• To make it gluten-free, ensure fish sauce or substitute soy sauce is gluten-free.

Method (step-by-step)

1. Season the beef with salt and pepper. Heat a heavy skillet (cast iron is ideal) over high heat until smoking hot. Add a drizzle of oil and sear the beef 3–4 minutes per side for medium-rare, or longer to your preferred doneness. Remove from heat and let it rest 5–8 minutes before slicing. Tip: Resting keeps juices locked in and makes thin slicing easier.
2. In a large bowl, combine the salad greens, cucumber, bell peppers, carrots, red onion, and fresh herbs. Keep the mixture loosely tossed so leaves stay crisp. Tip: Avoid overmixing the greens to prevent bruising.
3. In a small bowl, whisk together the fish sauce, lime juice, sugar, and sesame oil until sugar dissolves and the dressing is glossy. Taste and adjust: more lime for acidity, more sugar if too sharp, or a splash of water to mellow the saltiness.
4. Slice the rested beef thinly against the grain and add it to the salad. Drizzle with dressing and toss gently to combine so the beef and vegetables are evenly coated. Tip: Add just enough dressing to lightly coat ingredients — excess dressing will weigh the leaves down.
5. Top with crushed peanuts and serve immediately. Tip: Serve right away for the best contrast between warm beef and crisp vegetables.

Practical tips

• Check doneness by feel: medium-rare steak will be slightly firm with spring; use an instant-read thermometer for precision (125–130°F for medium-rare after resting).
• For more char, dry the steak with paper towels before seasoning.
• If prepping ahead, keep dressing separate and add just before serving.

Best Pairings

• With rice: Serve alongside jasmine rice or coconut rice to make the salad more filling.
• With noodles: Toss the salad with warm rice vermicelli for a noodle salad (Bún Bò-style).
• Light beverages: Pair with a crisp, citrusy white wine or a jasmine tea to complement the herbs.
• Side salads: Balance the plate with a creamy potato or grain salad — for a Mediterranean counterpoint, try serving a simple Mediterranean potato salad alongside for contrasting textures and flavors.

Keeping it Fresh

Room temperature: Do not leave the assembled salad at room temperature longer than 2 hours (1 hour if the environment is above 90°F) — per standard food-safety guidance.
Refrigeration: Store assembled salad in an airtight container for up to 24 hours; best eaten within 1 day to retain crispness. If stored, expect softer greens and slightly muted flavors. Separate components (dressing, beef, and greens) last longer: dressed beef refrigerated in a sealed container 2–3 days; uncooked vegetables 3–4 days.
Freezer: Not recommended to freeze the assembled salad. Cooked beef can be frozen separately for 2–3 months (wrap tightly), then thaw and reheat before combining with fresh vegetables.

Insider Secrets

• Use room-temperature beef when searing so it cooks evenly and gets a better crust.
• Slice beef thinly across the grain — this makes even a lean cut feel tender.
• Toast the peanuts quickly in a dry pan to amplify nuttiness and aroma.
• For more balanced sodium, dilute fish sauce with a splash of water and extra lime, or use reduced-sodium fish sauce.
• If you want smoky depth, add a pinch of toasted rice powder (cơm rang) or char the bell peppers briefly.

Recipe Variations

• Vietnamese-inspired vegan: Replace beef with marinated seitan or grilled tempeh; swap fish sauce for a vegan fish sauce alternative or 2 tbsp tamari + 1 tsp miso for umami. Top with toasted sesame seeds instead of peanuts for nut-free crunch.
• Spicy citrus beef salad: Add 1 small sliced red chili or 1 tsp sambal oelek to the dressing and finish with extra lime zest for brightness.
• Noodle bowl adaptation: Toss with warm rice vermicelli and add pickled carrots/daikon for crunch and tang; finish with fried shallots for texture.
• Low-carb option: Reduce sugar and omit starchy sides; increase herbs and cucumber for volume while keeping calories lower.

All Your Questions Answered

Q: Can I use a different cut of beef?
A: Yes — flank, skirt, or sirloin all work. Flank and skirt benefit from brief high-heat searing and thin slicing across the grain for tenderness.

Q: How can I reduce the sodium from fish sauce?
A: Use a reduced-sodium fish sauce if available, dilute with a tablespoon of water, increase lime juice, or substitute part of the fish sauce with low-sodium tamari.

Q: Can I prep this ahead for a party?
A: Prep vegetables, dressing, and toasted peanuts ahead. Cook and slice beef last-minute or sear ahead and rewarm gently; combine 10–15 minutes before serving for best texture.

Q: What if my salad is watery after dressing?
A: That usually means too much dressing. Reserve 1–2 tablespoons of dressing, toss lightly, and add more only as needed. Pat vegetables dry if they were washed and not fully dried.

Q: Is this suitable for meal prep?
A: Sort of — prepare components separately (greens, vegetables, dressing, and cooked beef in separate containers). Assemble just before eating for best quality.

Conclusion

I hope this Vietnamese Beef Salad invites you to taste something fresh, bright, and instantly satisfying — a recipe that balances speed with sophistication. If you want to compare a similar recipe and learn variations, this Vietnamese Beef Salad (Bò Xào Xà Lách Xoong) guide is a helpful reference. For a noodle-forward take that shares many of these flavor principles, check out this Vietnamese Beef Noodle Salad (Bún Bò Nam Bộ) for inspiration.

If you make this salad, I’d love to hear how it turned out — share photos, tweaks, or your favorite herb combos in the comments and join our community of home cooks.