Vietnamese Beef Watercress Salad Bo Xao Xa Lach Xoong Recipe

Diving into this beef and watercress salad is like a culinary adventure I never knew I needed; who knew simplicity could pack such a flavorful punch?

The vibrant flavors of Vietnamese cuisine absolutely steal my heart, and this beef watercress salad—Bos Xa Lach Xoong—combines the fresh, fragrant, savory, and crisp quality of Vietnam’s dishes that I love. Tender slices of beef sirloin star in this very protein-packed dish, which, thanks to the watercress and garlic, is also a veritable vitamin-rich meal.

The umami and tang of the fish sauce and lime juice make everything pop, flavor-wise.

Vietnamese Beef Watercress Salad Bo Xao Xa Lach Xoong Recipe Ingredients

• Beef Sirloin or Tenderloin: Rich in protein and iron; tender and flavorful cuts.
• Watercress: Nutrient-dense leafy green; packed with vitamins A, C, and K.
• Fish Sauce: Adds umami and saltiness; classic Vietnamese ingredient.
• Soy Sauce: Enhances savory flavors; provides a deep, rich color.
• Oyster Sauce: Sweet and savory taste; thickens and enriches the dish.
• Garlic: Aromatic and flavorful; offers health benefits, including antioxidants.
• Chili: Adds heat and spice; optional for additional kick.

Vietnamese Beef Watercress Salad Bo Xao Xa Lach Xoong Recipe Ingredient Quantities

• 400g (14 oz) beef sirloin or tenderloin, thinly sliced
• 4 cups watercress, washed and trimmed
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1 medium onion, thinly sliced
• 1 small red chili, thinly sliced (optional)
• 1 tablespoon roasted peanuts, crushed (for garnish)
• 1 lime, cut into wedges (for serving)
• Fresh coriander leaves for garnish

How to Make this Vietnamese Beef Watercress Salad Bo Xao Xa Lach Xoong Recipe

1. In a tiny basin, mix the fish sauce, soy sauce, oyster sauce, sugar, and black pepper. Stir it well to make a marinade.

2. In a large bowl, combine the marinade and the beef. Make sure the beef is evenly coated. Allow it to marinate for a minimum of 15 minutes.

3. In a large skillet or wok, over medium-high heat, warm the vegetable oil. When the oil is hot, add the minced garlic, and stir-fry until it has released its fragrance, about 30 seconds.

4. Place the onion slices in the skillet and stew them until they turn glassy, which will take roughly the duration of a round of 2 minutes.

5. Raise the heat to high and place the marinated beef in the skillet. Stir-fry the beef until it’s just cooked and tender, about 3-4 minutes.

6. If you are using it, add the red chili that has been sliced very thinly, and fry it for an additional minute.

7. Take the mixture of beef and set it aside away from the heat.

8. Set the watercress on a large serving tray or in individual plates.
1. Set watercress in a large serving dish or individual plates.

9. Spoon the mixture of beef and sauce over the watercress. Make sure that it is spread out evenly.

10. Add crushed roasted peanuts and fresh coriander leaves as a garnish. Serve the salad immediately, providing lime wedges on the side for guests to squeeze over the salad before eating.

Vietnamese Beef Watercress Salad Bo Xao Xa Lach Xoong Recipe Equipment Needed

1. Tiny basin (for mixing marinade)
2. Large bowl (for marinating beef)
3. Large skillet or wok (for cooking)
4. Measuring spoons (for sauces and sugar)
5. Spoon (for stirring and mixing)
6. Knife (for slicing onion, beef, chili, and lime)
7. Cutting board (for preparing ingredients)
8. Serving tray or individual plates (for serving)
9. Tongs or spatula (for stir-frying)
10. Small bowl or mortar and pestle (for crushing peanuts, optional)

FAQ

• What cut of beef is best for this salad?It is recommended that you use very thinly sliced beef sirloin or tenderloin because these cuts are both tender and flavorful.
• Can the watercress be substituted?You can use arugula or baby spinach, but watercress gives a peppery taste that’s unique to the dish.
• Is it necessary to use fish sauce? Fish sauce lends a particular umami flavor, but if you’d like, you can use soy sauce instead for a less marine-tasting alternative.
• How can I control the spice level?To reduce spiciness, just take out the red chili or add it back in if you want something really fiery.
• Can this salad be made in advance?It is most delicious when served immediately after the beef has been cooked, but it can be made in bits and pieces well ahead of time and then just tossed together when we want to sit down and eat.
• What can be used instead of oyster sauce?You can use hoisin sauce as a sweet alternative, but it will alter the taste slightly.
• How should leftovers be stored?Keep uneaten portions in a sealed container in the fridge for no more than a couple of days. You should be aware that the cress may be limp by the second day.

Vietnamese Beef Watercress Salad Bo Xao Xa Lach Xoong Recipe Substitutions and Variations

You can use chicken breast or thigh, thinly sliced, instead of beef sirloin or tenderloin.
Substitutes for watercress include arugula or baby spinach.
Use olive oil or peanut oil instead of vegetable oil.
In case you do not have fish sauce in your pantry, you might want to reach for soy sauce or tamari instead. They will offer up a similar umami kick.
Hoisin sauce or mushroom stir-fry sauce can replace oyster sauce if you’re looking for a vegetarian option.

Pro Tips

1. Freeze the Beef Briefly Place the beef in the freezer for about 30 minutes before slicing. This will firm it up, making it easier to slice thinly and evenly, resulting in a more tender texture when cooked.

2. Balance the Marinade Taste the marinade before adding the beef to ensure a good balance of flavors. Adjust the sweetness, saltiness, or acidity if needed to suit your preference, but remember that the beef will absorb a lot of these flavors.

3. Heat the Wok Properly Ensure the skillet or wok is very hot before adding the beef. This high heat will help quickly sear the meat, keeping it tender and juicy without overcooking.

4. Avoid Overcrowding the Pan When cooking the beef, avoid adding too much at once. Cook in batches if necessary to ensure even browning and avoid steaming the meat.

5. Serve Immediately This dish is best served right away while the beef is hot and the watercress is fresh, which will ensure the best contrast of textures and maintain the vibrant flavors.