Beef Goi Cuon Salad

  

March 21, 2018

Chef Anna Olson developed this refreshing salad as inspired by the salad rolls that often start a Vietnamese meal.  Rice noodles are tossed with crunchy, colourful vegetables and peanut ginger dressing. The salad is made more substantial as the main meal by adding slow-simmered beef blade pot roast.  Bonus: Save the broth used to cook the pot roast to enjoy as the starter for a Pho soup.

  • Prep: 20 mins
  • Cook: 3 hrs
  • Yields: 4 servings

Ingredients

Beef:

4 cups beef stock

1 medium onion, diced

1-inch fresh ginger, peeled & sliced

3 whole star anise

4 whole cloves

4 whole black peppercorns

2 cinnamon sticks

2 lb (800-900 g) Boneless Blade Beef Pot Roast

Dressing:

2 Tbsp peanut butter

1 Tbsp finely grated fresh ginger

6 Tbsp rice vinegar

2 Tbsp vegetable oil

4 tsp granulated sugar

Dash fish sauce

Hot sauce, such as Sriracha

Salt & pepper

Salad:

130 g (about 1/3 package) flat rice noodles (fettuccine-style)

3 green onions, sliced

1 red bell pepper, cut into julienne strips

½ English cucumber, sliced

1 medium carrot, peeled and thinly sliced

12 fresh basil leaves

8 fresh mint leaves

8 leaf lettuce leaves, shredded

½ cup salted peanuts

1 tbsp lightly toasted sesame seeds

Directions

For the Beef:

Bring the beef stock, onion, ginger and spices up to a simmer in a medium stockpot.

Add the beef, and top up with water so that the beef is just covered. Gently simmer, covered, turning twice, until beef is fork-tender, about 3 hours. Remove beef to cool. (TIP: The fragrant broth can be strained and then used to make pho. Store in fridge for up to 3 days or freezer for up to 3 months).

Dressing:

Whisk peanut butter, ginger and rice vinegar together. Drizzle in the oil while whisking, and add the sugar, fish sauce. Season to taste with hot sauce, salt and pepper. Set aside. Makes approx. 1 cup.

Salad:

Cook noodles according to package directions. Drain and rinse to cool; toss in large bowl with all but ¼ cup of the dressing. Set aside the reserved dressing. Add the green onion, pepper, cucumber, carrot, bail, and mint and toss again.

Arrange the shredded lettuce on a large platter (or 4 individual plates) and spoon the salad overtop. Break cooked beef into bite-size pieces toss with reserved dressing; arrange on top of salad. Sprinkle with the peanuts and sesame seeds just before serving.

Chef Anna’s Tips

To make Pho: heat reserved fragrant broth and ladel into individual bowls over portions of cooked rice vermicelli and some leftover cooked beef. Top with fresh bean sprouts, torn basil and coriander leaves, a squeeze of lime and dash of hoisin and sriracha sauce to taste.

With this refreshing salad, pot roast steps out into summer – perfect for a hot, humid day. Keep the kitchen cool by cooking the pot roast in a slow cooker.
It truly does take 3 hours for this cut to cook, so don’t shortchange on the timing.

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