Vietnamese style @warialdabeef salad. More hot weather food.
After a day at the beach we considered sunset fish and chips at Half Moon Bay on the way home, but were thwarted. They weren’t open.
So once home I grabbed half a Warialda Belted Galloway porterhouse chain and seared it for less than a minute each side. Sprinkled it with five spice salt and rested it.
Meanwhile I assembled common & Vietnamese mint, coriander, Vietnamese and Japanese perilla and chopped up a tomato and some pork crackling.
I sliced the beef thinly and assembled the salad with nuoc cham dressing, then added a topping of fried dried shrimp, dried juvenile whitebait and garlic. On the side, glutinous rice cooked in tomato broth.
A bit of crunch, starch, protein, salt and umami, just what you need after a salty swim, sun and sand.