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Chinese Mixed Salad



– 50g water
– 30g nuoc mam
– 20g rice vinegar
– 15g oil
– 25g honey
– 20g hoisin sauce
– 5g clear soy sauce
– 400g meat (flank steak…)
– 200g chinese vermicelli
– 2 tom pouce
– 150 white cabbages
– 70g green salad
– 2 green onions
– 10g mint


Step 1: In a bowl, mix water, nuoc mam, rice vinegar, honey, hoisin sauce, and clear soy sauce and set aside.
Step 2: Season the meat with two teaspoons of sauce and cook back and forth for 4 mins and let the meat rest.
Step 3: Boil salted water and plunge the rice vermicelli for a few seconds. As soon as they are cooked, drain them and rinse them with cold water.
Step 4: Steam the tom thumbs and reserve.
Step 5: For the dressing, arrange your chopped salad with the cabbage, the tom thumbs, the green onions, and the rice noodles.
Step 6: Thinly slice the beef and drizzle with sauce.

The Chef’s special touch:
 Add peanuts and cilantro for added freshness.


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