This dish, goi bo, is a great
Indo-Chinese favorite and versions of it are enjoyed in Vietnam, Thailand,
Cambodia and Laos. It is also one of the traditional dishes that appear in
the bo bay mon - beef seven ways feast - in which seven different beef
dishes are served. For the most delicious result, it is worth buying an
excellent-quality piece of tender fillet steak because the meat is only
just seared before being dressed in the spicy, fragrant lime dressing and
tossed in a crunchy salad of bean sprouts and fresh, aromatic herbs.
For the dressing
Beef fillet, cut into steaks about 1 inch thick
Fresh basil, stalks removed, leaves shredded
Fresh mint, stalks removed, leaves shredded
Lime, cut into quarters, to serve
Limes, juiced and rind
Raw cane sugar
Lemon grass, very finely sliced
Green serrano chilies, seeded and finely sliced
To make the dressing, beat the lime juice,
rind and nuoc mam in a bowl with the sugar, until the sugar dissolves.
Stir in the garlic, lemon grass and
chilies. Set aside.
Tip a little oil into a heavy pan and rub
it over the base with a piece of kitchen paper.
Heat the pan and sear the steaks for 1-2
minutes each side.
Transfer them to a board and leave to cool
Using a sharp knife, cut the meat into
thin, flat slices.
Toss the slices in the dressing, cover and
leave to marinate for 1-2 hours.
Drain the meat of any excess juice and
transfer it to a wide serving bowl.
Add the bean sprouts and herbs and toss it