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Vietnamese Beef And Cucumber Salad

6-8 servings

For a pescetarian version, simply skip the beef and replace it with shredded carrots, green papaya, jicama, peanuts or tofu.

Read more about this recipe at hogwash.


1/4 cup nuoc mam, nam pla or other fish sauce
1/4 cup freshly squeezed lime juice
1 small shallot, thinly sliced
2 cloves garlic, very finely chopped
1/2 to 1 teaspoon sriracha
1 tablespoon sugar
1 (1-pound) English cucumber, sliced 1/16-inch on a mandoline
1 tablespoon chopped fresh cilantro
1/2 packed cup mint leaves, torn into smaller pieces if large
2 tablespoons peanut or vegetable oil
1 tablespoon chopped fresh ginger
1 pound thin-sliced beef for stir-frying, cut into bite-sized pieces, if necessary


prep: 10 minutes
total: 20 minutes


large bowl
wok or large, heavy skillet


1. Whisk the fish sauce, lime juice, shallot, garlic, sriracha and sugar together in a large bowl until the sugar has dissolved.

2. Add the cucumber slices and herbs, and toss to blend. Set aside.

3. Heat a wok or large, heavy skillet over high heat. When hot, add the peanut oil and ginger and stir once.

4. Add the beef and cook, stirring constantly, for about 2 minutes, or until no pink remains.

5. Transfer the beef to a strainer and let any liquid drain out while the beef cools, for about 5 minutes.

6. Toss the beef with the cucumber mixture and serve immediately over lettuce or rice noodles, or refrigerate and serve the next day.

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