A: That’s right! Today, we’ve got something from Vietnam that’ll have your taste buds dancing. We’re making Sweet and Spicy Vietnamese Beef Salad. The perfect combination of tender beef, crunchy veggies, and a zesty dressing. And guess what? It’s quick and easy! So, for all you busy folks out there – this is your dish.

Sweet and spicy Vietnamese beef salad

B: And we’re not doing this alone, folks. We have a very special guest today – Chef Tran Anh Hung, who’s going to guide us through this recipe. Welcome, Chef Hung!

Chef Hung: Thank you so much! It’s a pleasure to be here. I’m excited to share this delicious recipe with you all. It’s light, refreshing, and packed with flavors you’ll fall in love with.

A: We can't wait! So, Chef Hung, let’s dive right in. What do we need to get started?

Chef Hung: Alright, let’s get the ingredients ready. You’ll need about 250 grams of tender beef, preferably a cut that grills well. We’re also using onion, carrot, cucumber, and celery for that perfectcrunch. And for those bold flavors, you'll need some ripe red chilies, a green chili, chili paste, and of course, lime for that tangy zing.

B: What’s the first step after we have prepared all needed ingredients?

Chef Hung: First things first – we need to prep the beef. Clean it up, trim off any tendons or fibers, and then marinate it with some ginger, garlic, black pepper, and your seasonings. Make sure it soaks up all those flavors for about 10 minutes.

A: Ginger and garlic? They are the favorite seasonings for beef, right?  I’m already excited. Now, Chef, I’ve heard this dish can be grilled or roasted. What’s your favorite method?

Chef Hung: Good question! I recommend grilling it over charcoal if you have it – it gives the beef that smoky flavor. But if you’re in a rush, roasting it in the oven works just fine. Once it’s cooked, let it cool, and then slice it thinly.

B: Using oven to cook beef sounds convenient for our listeners, but I prefer grilling over charcoal to give the beef smoky flavor. After slicing the beef, what’s next thing we should do?

Chef Hung: We’ll work on the veggies. Slice the onion vertically and marinate it with a pinch of salt. This helps draw out the water, keeping it nice and crisp. For the cucumber, peel it and cut it into thin strips. Then do the same for the celery – chop it into bite-sized pieces. And don’t forget to finely chop those chilies for that kick!

A: Ooh, I can already imagine that balance of spicy and fresh! It’s a good tip to marinate the sliced onions with a pinch of salt. What’s next after all the chopping?

Chef Hung: Now we put everything together! In a large bowl, combine the sliced beef with the onion, carrot, cucumber, celery, and those lovely chilies. Add in your fried garlic, a little bit of ginger, chili paste, sugar, and lime juice. Give it all a good mix and let it marinate for about 10 minutes so those flavors really blend together. And For the final touch, arrange your salad beautifully on a plate and garnish it with fresh herbs – mint or cilantro works wonderfully. And there you have it – Sweet and Spicy Vietnamese Beef Salad, ready to impress your guests or just enjoy by yourself.

A: Wow, that was super quick and super delicious. I can’t wait to try it. Thanks so much, Chef Hung, for sharing this incredible recipe with us!

B: I’m definitely going to be making this dish tonight. Thank you, Chef! And thank you all for tuning in to Food Delight – where cooking is always a breeze. Remember, folks, with just a few ingredients, you can whip up a dish that’ll take your taste buds on a journey to Vietnam!