with chef Lê Đức Hải from Ngon Garden Restaurant in Hà Nội
Crab claw and herb salad with pan-seared beef
Ngon Garden’s gỏi rau càng cua (crab claw herb salad with pan-seared beef) is more crispy and delicious than similar dishes found in the rest of the country. This is because Ngon Garden, one of most popular restaurants in Hà Nội, directly imports the fresh crab claw herb (Peperomia pellucida) daily from the central city of Đà Nẵng and prepares them using chef Hải’s special recipe. It is a perfect treat and is not to be missed when visiting the restaurant.
Ingredients: serves 2
- 400 grams crab claw herb
- 200 grams beef
- 100 grams roasted peanuts
- Mayonnaise
- Basil and mint leaves cut into pieces
- Sweet and sour sauce
- 1 onion
- 1 lemon
- 2 spoonfuls olive or sunflower oil
- 2 spoonfuls sugar
- 1/6 coffee spoon salt
chef Lê Đức Hải
Preparation:
The crab claw herb should be cleaned and drained. Cut the beef into 5cm by 5cm pieces and pan sear.
To make the sweet and sour sauce, mix the sugar, lemon juice and a little salt. Stir it well with olive or sunflower oil.
Mix the crab claw herb, seared beef, basil and sauce 10 minutes before enjoying. Mix carefully to avoid breaking the herbs.
Arrange several pieces of seared beef on top of the herb mixture and top with mint leaves and basil.
This dish can be enjoyed at Ngon Garden in Hà Nội, 70 Nguyễn Du Street, Hai Bà Trưng District. Phone number: (+84) 90 222 6224, Email: sales@phuchungthinh.vn. Opening hours: 6:30am to 22pm daily.
OVietnam