beef in the Marinade and mix until the beef is well coated. Allow to marinate for at least 30 minutes.
2 Combine the sliced onion and rice vinegar in a bowl. Set aside for 10 minutes, then squeeze the onion to remove all the moisture.
3 Combine the onion, watercress or other salad greens, olive oil and salt on a serving platter and toss to mix thoroughly. Set aside.
4 Heat the oil in a wok over high heat. Stir-fry the marinated beef for 1 to 1½ minutes until the meat is seared outside but is still pink inside. Remove from the wok and spread the beef on top of the salad. Serve immediately.
Serves 4
Preparation time: 15 mins + 30 mins to marinate
Cooking time: 2 mins
Pineapple Seafood Soup (Canh Chua Tom)
This delicious soup, which has a sweet and sour tang—thanks to the use of pineaple, tamarind juice, lemongrass, fish sauce and tomato—can be made with prawns or fish or any mixture of seafood.
500 g (1 lb) fresh seafood (a combination of prawns, squid and fish fillets), cleaned and shelled, and cut into bite-sized pieces
2 teaspoons oil
½ onion, thinly sliced
3 stalks lemongrass, thick bottom part only, outer layers discarded, inner part sliced
1½ liters (6 cups) chicken or fish stock, or 2 to 3 stock cubes dissolved in 1½ liters (6 cups) hot water
1 large ripe tomato, cut into wedges
150 g (5 oz) fresh or canned pineapple, cut into chunks to yield about 1 cup
1 tablespoon fish sauce
2 tablespoons tamarind juice
1 tablespoon sugar
½ teaspoon salt
100 g (2 cups) bean sprouts, seed coats and tails removed
1 baby cucumber, cut into matchsticks
20 mint leaves or sprigs of coriander leaves, to garnish
Marinade
2 cloves garlic, minced
1 finger-length red chili, deseeded and sliced
1 tablespoon fish sauce
¼ teaspoon freshly ground black pepper
1 Combine the Marinade ingredients in a large bowl and mix well. Place the seafood in the Marinade and mix until well coated. Cover with a cloth and allow to marinate for at least 20 minutes.
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