Vietnamese Beef Watercress Salad

The first time I had this salad was at a tiny Vietnamese restaurant in Saigon where the ceiling fan wobbled dangerously overhead and the owner kept calling me her daughter. She brought out this bowl of vibrant greens with seared beef still steaming from the grill, and I took one bite of that tangy, punchy dressing and knew something fundamental about balance had just changed for me.

Last summer I made this for a group of friends who claimed they hated salads as actual meals. I watched their faces when I told them what we were having—polite skepticism, maybe a tiny bit of judgment. Then I seared the beef on my cast iron until it was gorgeous and crusty, let those aromas fill the kitchen, and suddenly everyone was hovering around the cutting board asking is it ready yet?

Ingredients

• Beef sirloin or flank steak (300 g/10 oz), thinly sliced: The cut matters here because you want something that stays tender when seared quickly over high heat. Freezing the beef for 15 minutes makes those thin slices so much easier to achieve.
• Fish sauce (1 tbsp for marinade, 3 tbsp for dressing): This is the soul of Vietnamese cooking—earthy, salty, deeply umami. Dont be tempted to reduce it or substitute with soy sauce.
• Fresh watercress (100 g/3.5 oz): Watercress brings this gorgeous peppery bite that cuts through the rich beef and tangy dressing. If you cant find it, arugula works in a pinch.
• Rice vinegar (1 tbsp): Adds a gentle acidity that rounds out the sharp lime juice without overpowering everything else.
• Fresh lime juice (2 tbsp): Bright and piercing, this is what makes the whole salad sing. Use fresh squeezed—bottled juice cant compete.
• Sugar (1 tbsp for marinade, 1 tbsp for dressing): Vietnamese cooking is all about balance, and that tiny bit of sugar tames the fish sauce and lime into something harmonious.
• Roasted peanuts (2 tbsp), chopped: These bring a crucial crunch and nutty richness that ties everything together. Toast them yourself if you can—the difference is night and day.
• Fresh mint and cilantro: Dont skimp here. The herbs arent garnish—theyre half the flavor profile, cool and aromatic against that spicy dressing.

Instructions

Marinate the beef:

In a bowl, combine the sliced beef with soy sauce, fish sauce, sugar, oil, minced garlic, and black pepper. Mix thoroughly and let it sit for 10 minutes—this short time makes a huge difference in flavor.

Make the dressing:

Whisk together the fish sauce, lime juice, rice vinegar, sugar, minced garlic, and chili in a small bowl. Keep whisking until the sugar completely dissolves into the liquid.

Sear the beef:

Heat a large skillet or grill pan over high heat until its practically smoking. Cook the beef for 2–3 minutes per side until just done, then let it rest for a few minutes—this keeps it juicy.

Prep the salad base:

In a large bowl, toss together the watercress, red onion, cucumber, carrot, cherry tomatoes, cilantro, and mint until theyre evenly distributed.

Combine everything:

Slice the beef into bite-sized pieces, add it to the salad, and pour the dressing over everything. Toss gently—you want everything coated but not bruised.

Finish and serve:

Transfer to a serving platter and sprinkle the chopped peanuts on top. Serve right away while the beef is still warm and the herbs are perky.

Save

My roommate in college used to request this every time she had a bad day. Something about the crunch of the vegetables and that bright, assertive dressing made everything feel a little more manageable. Wed eat it straight from the bowl, standing up in the kitchen, talking about everything and nothing until the peanuts were gone.

Making It Your Own

Once youve made this a few times, youll start developing opinions. Maybe you want more heat, or you discover that extra mint makes you happier than extra cilantro. Thats the point—this is a template, not a rulebook. Grilled shrimp works beautifully here too, and Ive even done a version with sliced pork tenderloin that was shocking in how good it was.

The Rice Question

On nights when I want this to feel more like dinner and less like something I picked at, I serve it with steamed jasmine rice. The rice soaks up that incredible dressing, and suddenly one modest bowl of salad becomes this deeply satisfying meal. Plus, having something warm and neutral alongside all those bright flavors feels very balanced.

Getting Ahead

The secret to making this feel effortless on a busy weeknight is doing all the prep work in advance. Slice the vegetables, whisk the dressing, marinate the beef—keep everything in separate containers in the fridge, and when its time to eat, all thats left is the quick sear and a final toss. Its the kind of meal prep that actually feels like self care.

• Cut all your vegetables in the morning so theyre ready to go
• Double the dressing and keep the extra in a jar—its genius on grilled vegetables too
• Toast extra peanuts while youre at it, since theyre fantastic to have around for snacking

Save

This is the salad I make when I want dinner to feel like a treat without actually requiring much effort. Its fresh enough for summer, substantial enough for any season, and somehow manages to be both elegant and deeply comforting all at once.

Recipe FAQs

→ Can I use a different cut of beef?

Sirloin or flank steak work best due to tenderness and quick cooking. You could also use ribeye or skirt steak. Slice against the grain for maximum tenderness.

→ How do I adjust the spice level?

Reduce or omit the chili in the dressing for a milder version. For more heat, add extra chili slices or a dash of chili oil to the dressing.

→ Can I make this ahead of time?

Marinate the beef up to 4 hours ahead. Prepare vegetables and dressing separately, then assemble just before serving to maintain crunch and freshness.

→ What can I substitute for fish sauce?

For a vegetarian version, use soy sauce or tamari with a pinch of seaweed. The flavor profile will differ but still be delicious.

→ Is watercress essential?

Watercress adds distinct peppery bite, but you can substitute with arugula, spinach, or mixed greens. The flavor profile will shift slightly.