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Очень вкусный салат! Я добавила редиску, можно дайкон и мини-зелень.

For the Marinated Beef

1 1/2 teaspoons sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon freshly cracked black pepper
2 cloves garlic, minced
1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon fish sauce
1 1/2 pounds beefsteak, such as bottom sirloin (tri-tip) or New York strip, trimmed and cut into ¾-to 1-inch cubes
1-2 tablespoons canola oil

For the Salad

1/4 cup thinly sliced red onion or shallot
1 1/2 teaspoon sugar or honey
2 pinches fine sea salt
4 grinds black pepper
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons water
4 cups lightly packed watercress, baby arugula, or other salad greens
1/4 cup fresh mint, basil, or other herb leaves, torn (optional)
6-8 cherry tomatoes, halved (optional)

Instructions

For the Salad

Rinse the onion in a strainer under cold running water for about 10 seconds, then set aside. In a large bowl (suitable for tossing the salad), whisk together the sugar, salt, pepper, vinegar, and water. Add the onion, top with the watercress, and, if you wish, add the mint and tomatoes, but don’t toss.

For the Marinated Beef

In a medium bowl, stir together the sugar, cornstarch, pepper, garlic, 1½ tablespoons of the oyster sauce, the soy sauce, and fish sauce. Taste and, if a saltier finish is needed, add up to 1½ teaspoons oyster sauce. Add the beef, toss to coat well, and let marinate for 20 minutes at room temperature. Keep the canola oil nearby.
Set a large skillet that can get very hot (such as carbon steel or cast iron) over high heat and add enough of the canola oil to film the bottom. When the oil is shimmering, carefully add the beef, spreading it out in one layer, and cook for 3 to 4 minutes, shaking the pan every 30 to 60 seconds to sear the beef on all sides; it should be medium-rare. (If you want to minimize mess, cover the pan with a splatter guard, and flip the meat with a spatula.) Remove from the heat.

To Assemble

Quickly toss the salad and transfer everything, including the dressing, to a platter or serving dish. Pile the cooked beef and its juices on top, and serve immediately. At the table, ceremoniously combine all the ingredients and invite diners to dive in.

Источник: https://whatsgabycooking.com/cookbook-club-17-andrea-nguyens-vietnamese-food-any-day/

Вкусно, сытно, необычно и при этом, мне показалось, что достаточно диетично. На двоих сделала 1/2.

Yield
4 servings
Active Time
45 Minutes
Total Time
1 Hour 15 Minutes

Ingredients

5 1/2 tablespoons vegetable oil, such as grapeseed, divided
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
3 garlic cloves, finely grated, divided
2 teaspoons finely grated ginger
1 1/2 tablespoon hot chile paste, such as sambal oelek (моя любимая вьетнамская)
3/4 teaspoon kosher salt
2 pork tenderloins (each about 1 pound)
2 tablespoons fish sauce
2 tablespoons lime juice
1/2 teaspoon honey
1/2 to 1 red Thai chile pepper, very thinly sliced
1 1/2 tablespoons finely chopped roasted unsalted peanuts
1 1/2 pounds Brussels sprouts, trimmed and halved
3/4 cup low-sodium chicken broth or water
1 tablespoon butter
1 tablespoon roughly chopped mint (не добавляла)

Preparation

Preheat oven to 400°F. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.
In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chile pepper, peanuts, and 1 tablespoon water. Set aside.
On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoon salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.
Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 140°F for medium rare or 145°F for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.
Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.
To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.
Do Ahead
Chile marinade and fish sauce vinaigrette can be made one day in advance.

Источник: https://www.epicurious.com/recipes/food/views/chile-marinated-pork-with-vietnamese-brussels-sprouts-51248500

Быстро, вкусно, просто - муж был в восторге.

1-1.5 pounds pork tenderloin
3 tablespoons Fish sauce
2 tablespoons Maple Syrup (Агава сироп)
1 tablespoon brown sugar
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 slice ginger, minced
1 green onion, sliced thinly
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 loaf sweet French baguette (thin) or french bread sandwich rolls. Try to get the kind of French bread with a crisp crust and tender light center.
red leaf lettuce
pickled carrot and radishes (see below)
sliced jalapeno chili peppers
cilantro
Pâté (optional, but recommended)
mayonnaise

Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder, rolling pin, or large bottle.
Mix ingredients from fish sauce to black pepper. Taste and adjust seasoning – it should be sweet and savory so add more soy, salt, or sesame oil as you like. Add marinade to the meat and use your hands or large spoon to make sure all pieces of meat are coated in marinade. Marinate for 10-30 minutes.
You can cook the pork on the grill outdoors (best) or indoors using a grill pan or cast iron pan, something that you can get very hot. Heat grill or grill pan to high and turn on that vent fan! Add vegetable oil to meat and stir to coat. Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.
To assemble sandwiches, slice baguette and spread mayonnaise on one side, pâté on the other. Add lettuce, meat, pickled vegetables, cilantro and peppers. Dig in!

Pickled Carrots and Radishes

1/4 pound baby carrots, peeled
1 bunch red radishes, preferably breakfast radishes (daikon are more traditional. I just think red radishes are beautiful.)
1/2 cup water
1 cup apple cider vinegar
1 tablespoon salt
2 tablespoons sugar

Slice carrots and radishes into quarters (or sixths for thicker guys) lengthwise. Mix all ingredients together. Taste for seasoning. Let stand as little as an hour or up to overnight. They keep for several days.

Источник: http://food52.com/recipes/4817-caramelized-pork-banh-mi

Сделала вчера на ужин, муж на удивление остался доволен. Тофу сделала по вот этому: http://the-cooking-mom.dreamwidth.org/140876.html рецепту. Из зелени брала бок-чой и кейл. Морковку не добавляла, только в бульон. Получилось три слоя: паста, зелень, тофу, залила бульоном и сервировала с лаймом и свежей зеленью. Вкусно, но надо бы сделать настоящий ФО, не веганский.

Serves 2

Broth
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

Noodles
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)

Toppings (optional)
Protein such as fried or baked tofu, bean curd skin, or seitan
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli

Garnishes
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb
Hoisin sauce, sriracha (optional)

For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

To serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.

Источник: http://www.thekitchn.com/recipe-vegetarian-pho-107312

Уже неделю как не доходят руки поделиться этим рецептом. Получилось изумительно вкусно и даже стейк удался.


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Baby Kale and Steak Salad
© Jody Horton
Baby Kale and Steak Salad
Contributed by Paul Qui

TOTAL TIME: 25 MIN
SERVINGS: 4

FAST
HEALTHY

Since his fiancée Deana Saukam's father has diabetes, Top Chef Season 9 winner Paul Qui came up with this sugarless version of nuoc cham, the classic Vietnamese dipping sauce. Coconut water replaces the sugar; shallot, garlic and jalapeño add bold flavor.
Slideshow: Great Salads with Meat

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Pairing of the Day: May 6-10, 2013
nuoc cham dressing

1 1/2 tablespoons fish sauce, preferably Red Boat
1/4 cup coconut water
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons coconut vinegar or cider vinegar
1 tablespoon minced shallot
1 garlic clove, sliced
1/2 jalapeño, minced with seeds

salad

One 12-ounce, trimmed, boneless rib eye steak, cut 1 inch thick
1 teaspoon canola oil
Salt
Freshly ground pepper
1 tablespoon unsalted butter
1 garlic clove
1 thyme sprig
1 tablespoon Maggi liquid seasoning (a vegetable-based seasoning sauce)
5 ounces baby kale
1/2 small red onion, thinly sliced
1 small Japanese cucumber, peeled and thinly sliced
1 tomato, cut into wedges


MAKE THE NUOC CHAM DRESSING Combine all of the ingredients in a medium bowl and let stand for 15 minutes.
MEANWHILE, MAKE THE SALAD Rub the steak all over with the oil and season with salt and pepper. Heat a small cast-iron skillet until very hot. Add the steak and cook over moderately high heat for 2 minutes, until browned and crusty. Add the butter, garlic and thyme to the skillet and spoon the melted butter over the steak. Flip the steak and cook for 2 minutes longer, spooning the butter on top. Add the Maggi seasoning, cover and let stand off the heat for 2 minutes. Transfer the steak to a paper towel–lined work surface, cover loosely with foil and let rest for 5 minutes.
Thinly slice the steak and place in a large serving bowl. Add the baby kale, sliced onion, cucumber, tomato and nuoc cham dressing, toss the salad well and serve.

Make Ahead

The nuoc cham dressing can be refrigerated for up to 1 week.

Источник: http://www.foodandwine.com/recipes/baby-kale-and-steak-salad