Stir-Fry Beef w/ Watercress Salad

Stir-Fry Beef w/ Watercress Salad

  • Servings: 2-4
  • Difficulty: easy
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This Vietnamese classic dish is one of the simplest of all home cooked meals in Vietnam. It is also known as Butter Beef or Shaking Beef; this dish will be sure to your rattle your family's taste buds!

Ingredients

  • 1 cup uncooked *jasmine rice, or crusty baguette/sourdough bread
  • 6-8oz good quality beef flank, hanger, or flat iron (thinly sliced)
  • 1 clove garlic (crushed, rough chopped)
  • 1 bunch watercress (washed & bite-size pieces)
  • 1 large beefsteak tomato, or 2 roma (washed, thinly sliced)
  • 1/4 red onion, or one small shallot (thinly sliced)
  • 60ml NUOC CHAM

Directions

  1. Cook rice to package specifications. Be sure to rinse the rice well before cooking, and let rest with lid on for 10 min after cooked.
  2. Heat wok or frying pan on high heat. When just beginning to smoke, add a thin layer of oil and beef, cook for 15 seconds, add garlic and stir fry for another 10-15 seconds. Do not overcook.
  3. Place watercress on a serving plate with a little well in the middle for the cooked beef. Top watercress with tomato slices & onion slices. Add beef into the centre once cooked and serve immediately.
  4. Be sure to include in each bite watercress, tomato, onion, and beef slice into NUOC CHAM & enjoy with jasmine rice.

Noodles (Bun)

Noodles (Bun)

  • Servings: 2-4
  • Difficulty: easy
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Simply delicious. Boiled, stir-fry, hot or cold, Nuoc Cham works it's magic with any kind of noodle. Feel free to adapt this recipe to suit your families tastes and preferences.

Ingredients

  • 300g uncooked rice noodles* (cook, room temperature)
  • 1 cup shredded cabbage (washed)
  • 1/4 cucumber (cut into matchsticks)
  • 1 cup bean sprouts (washed)
  • 1 whole cooked chicken breast (or 6oz of beef, pork or tofu thinly sliced)
  • 1 stem green onion (thinly sliced)
  • 2 stem cilantro &/or mint (roughly chopped)

Directions

  1. Toss all ingredients together in a bowl, and dip into NUOC CHAM sauce with every bite or for a care-free dinner, toss about 60ml of our NUOC CHAM in with all ingredients and enjoy!

*Substitute noodle with any of the following: ramen, italian pasta, vermicelli, Xinjiang noodles, or buckwheat

Rice & Egg (Com Trung) – Cabbage Salad

Rice & Egg (Com Trung) - Cabbage Salad

  • Servings: 2
  • Difficulty: easy
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Simply divine, our NUOC CHAM elevates the humble egg to spectacular heights! You can add a variety of other toppings such as pickled vegetables, grilled & poached meats to your rice bowl for an incredibly healthy and quick meal.

Ingredients

  • 1 cup uncooked *jasmine rice
  • 4 free-range eggs
  • 2 cups shredded cabbage & carrot mix (washed, raw)
  • 1 stem green onion (washed, thinly sliced)
  • 1 sprig of any combo: cilantro, mint, watercress (washed, picked)
  • 1 tbsp fresh lime or lemon juice
  • 1 tbsp *white sugar (or honey, palm, agave syrup)
  • 60ml NUOC CHAM

Directions

Cook rice to package specifications. Be sure to rinse the rice well before cooking, and let rest with lid on for 10 min after cooked. Wash and cut cabbage, carrot, green onions & pick herbs. In a bowl combine sugar & lime juice until dissolved. Toss all vegetables with dressing, set aside. Heat a thin layer of oil in medium heat pan, add eggs, 2 tbsp water, lid on, cook for 15 seconds. Turn off heat, and leave lid on for an additional 45 seconds. Top rice with eggs, salad on the side. Add NUOC CHAM onto both the egg and rice as needed. *Brown sugar not recommended as the deep molasses flavour would mute the delicate flavour, colour & texture of the salad.

*Jasmine rice is our first choice to pair with NUOC CHAM, however, any long grain rice such as converted or basmati will do.