Though we enjoyed the salad, I thought the same result could be had with less labor. The boiling of the ingredients of the dressing didn't seem to do anything and there didn't seem to be enough dressing. I get the idea but there was so much chopping. The best part was the whole mint and coriander in the salad, which I think gave it the most taste. I would have shredded the carrots as I'm not a fan of hard carrots in my salad and I'm not a great matchstick maker. Also, there didn't seem to be enough marinade to give the meat much flavor, either. I would use the recipe as a basic idea.
Vietnamese Steak Salad
From EatingWell: May/June 1998
Crisp spring greens, crunchy carrots and cucumbers are tossed with plenty of fresh herbs (a signature of Vietnamese cuisine) and a savory lemongrass vinaigrette in this refreshing salad. Topped with slices of grilled, marinated flank steak that are reminiscent of the street food of Hanoi, this dish makes an excellent lunch or light supper. Add a few slices of crusty baguette (also a Vietnamese tradition) to finish the plate.
2 Reviews for Vietnamese Steak Salad
Very tasty, light, and wholesome way to enjoy steak! I liked to add some rice noodles to get a little extra starch. Our whole family loved it, including a seven- and ten-year-old!