Vietnamese Beef Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled beef tossed with shredded green papaya, fresh mint, peanuts, and a zesty lime-fish sauce dressing. Aromatic and light, this Vietnamese classic balances heat, sour, and savory flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 lb beef ( tenderloin, tri tip or flank steak)
- 2-3 cups shredded Green Papaya (or rice noodles)
- 1 cup combo of fresh mint, cilantro and basil
- 2 tablespoon roasted crushed peanuts ( optional)
- 1 tablespoon fried shallots (optional- see below)
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon olive oil or water
- 2 tsp mild red chili- finely sliced
- 1 finely minced garlic clove
- 1/4 C pounded or finely chopped lemongrass
- 1/4 C garlic-finely minced or pounded
- 1 tsp fish sauce
- 2 tsp sesame oil
- 1 T oyster sauce or vegan oyster sauce
- 2 T sugar 1/2 tsp pepper
- 1/4 tsp chili flakes
- 1 tsp five spice
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 20m
- Sodium
- 876mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 858mg
- Calcium
- 48mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 876MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.