Vietnamese Beef Salad with Quick-Pickled Pineapple (Gỏi Bò)

Vietnamese Beef Salad with Quick-Pickled Pineapple (Gỏi Bò) is a simple recipe with clear steps and fresh flavour. A Vietnamese-style beef salad that is fresh and vibrant. Thin strips of beef are gently beaten, quickly seared and tossed through wombok, crunchy vegetables, herbs and quick-pickled pineapple, finished with peanuts and fried shallots.

First, this dish uses fresh pineapple, sugar, apple cider vinegar to build flavour without making the method hard to follow. Then, the recipe keeps each step short, so it suits home cooks who want a reliable result.

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Vietnamese Beef Salad with Quick-Pickled Pineapple (Gỏi Bò)

Jackie Mazzocato

A Vietnamese-style beef salad that is fresh and vibrant. Thin strips of beef are gently beaten, quickly seared and tossed through wombok, crunchy vegetables, herbs and quick-pickled pineapple, finished with peanuts and fried shallots.

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Prep Time 25 minutes mins

Cook Time 5 minutes mins

Pickling Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Salad

Cuisine Vietnamese

Servings 4 people

Ingredients

  

1x2x3x

Quick Pickled Pineapple

• 1 cup fresh pineapple cut into small pieces
• 1 tbsp sugar
• 2 tbsp apple cider vinegar or lime juice
• salt pinch

Beef

• 400 g beef steak rump, sirloin or scotch fillet
• 1 tbsp Asian pear grated, or very finely chopped fresh pineapple
• 1 tbsp fish sauce
• 1 tsp sugar or honey
• 1 clove garlic finely grated
• 1 tbsp neutral oil

Salad

• 3 cups wombok (Chinese cabbage) finely shredded
• 1 carrot julienned
• 6 radishes thinly sliced
• Vietnamese mint leaves handful
• coriander leaves handful

Dressing

• 3 tbsp lime juice
• 2 tsp fish sauce start here, then adjust to taste
• 1 tbsp sugar or honey, to taste
• 1/2 clove garlic finely diced
• 1 tsp fermented chilli or diced red chilli, to taste
• 2 tbsp water

To Finish

• 1/3 cup roasted peanuts crushed
• fried shallots to serve

Instructions

 

• Combine the pineapple, sugar, vinegar (or lime juice) and a pinch of salt in a bowl. Toss well and set aside for 15 to 20 minutes, then drain lightly.
• Slice the beef very thinly across the grain. Place between baking paper and gently beat to slightly flatten.
• Toss the beef with the pear (or pineapple), fish sauce, sugar, garlic and oil. Set aside for 10 to 15 minutes.
• Combine the wombok, carrot, radish and herbs in a large bowl.
• Heat a frying pan until hot and cook the beef quickly in batches for 60 to 90 seconds, just until cooked and tender.
• Whisk together the lime juice, fish sauce, sugar, garlic, chilli and water until balanced.
• Just before serving, add the warm beef and drained pineapple to the salad, pour over the dressing and toss gently.
• Finish with crushed peanuts and fried shallots and serve straight away.

Notes

Slice the beef as thinly as possible and always across the grain. Keep the pineapple pieces small so they lift the salad rather than dominate it. Add the beef while still warm so it lightly softens the wombok. Start with 2 tsp fish sauce in the dressing and adjust a little at a time, as brands vary.

Keyword beef salad, fresh herbs, pineapple pickle, wombok

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