Pho Salad

Pho Salad

  • Preparation 25 min
  • Cooking 10 min
  • Servings 4

Categories

Ingredients

  • Dressing

    • ¼ cup (60 ml) water
    • 2 tbsp (30 ml) fish sauce
    • 2 tbsp (30 ml) rice vinegar
    • 2 tbsp (30 ml) maple syrup
    • 1 tbsp (15 ml) hoisin sauce
    • 1 tsp (5 ml) sambal oelek
  • Salad

    • 1 lb (450 g) flap steak, cut into 2 steaks
    • 1 tbsp (15 ml) vegetable oil
    • ½ lb (225 g) flat rice noodles (pad Thai-style noodles)
    • 4 bok choy, blanched and quartered
    • 2 cups (170 g) cabbage, thinly sliced
    • 3 cups (225 g) bean sprouts
    • 3 cups (75 g) arugula (or lettuce, thinly sliced)
    • 4 green onions, thinly sliced
    • Thai basil leaves, to taste
    • Mint leaves, to taste
    • Lime wedges, to taste

Preparation

  • Dressing

  • Salad

Note from Ricardo

This salad is also great with leftover cooked chicken, shrimp or cold pork. Add fresh herbs of your choice.

Personal Note