This vibrant salad brings together the bold, balanced flavors of Vietnamese cuisine with nutritious, wholesome ingredients. At its heart is nuoc cham, Vietnam’s beloved dressing that hits all the flavor highlights of sweet, salty, sour and spicy. The fish sauce provides umami depth and is rich in protein and essential amino acids, while fresh lime juice delivers vitamin C and aids digestion. Garlic and chilies, beloved in Vietnamese cooking for both flavor and wellness, offer anti-inflammatory and immune-boosting properties. Lean beef provides high-quality protein and iron, while peaches contribute vitamins A and C, as well as fiber. Crispy shallots, a traditional Vietnamese garnish, add texture and antioxidants, while hazelnuts bring heart-healthy fats and vitamin E. Fresh herbs like mint and cilantro aid digestion and provide additional vitamins and minerals. Feel free to swap in shrimp, white fish or even tofu for the steak, using the same flavors and techniques to adapt this salad to your preferences. 

Total Time: 45 minutes

Serves: 4

Ingredients

For the nuoc cham vinaigrette:

• 3 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons fish sauce
• 2 tablespoons water
• 1½ tablespoons sugar or honey
• 1 Thai chili, thinly sliced (scale up or down, or omit based on your heat preference) 
• 2 garlic cloves, peeled and minced
• 2 tablespoons neutral oil

For the crispy shallots:

• 3 large shallots, thinly sliced
• ½ cup neutral oil (vegetable or grapeseed)
• Pinch of salt

For the steak marinade:

• 2 tablespoons fish sauce
• 1 tablespoon neutral oil
• 1 tablespoon brown sugar
• 2 garlic cloves, minced
• ½ teaspoon black pepper

For the salad:

• 1 lb flank steak or skirt steak
• 3 ripe but firm peaches, halved and pitted
• 6 cups mixed lettuce (butter lettuce, romaine or arugula)
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• ½ cup fresh basil leaves (Thai basil preferred)
• 1 cucumber, thinly sliced
• ½ cup hazelnuts, toasted and roughly chopped

Instructions

Make the crispy shallots:

1. Heat oil in a small saucepan over medium heat. Add sliced shallots and cook, stirring frequently, until golden brown and crispy, about 8-10 minutes.
2. Use a slotted spoon to transfer shallots to a paper towel-lined plate. Sprinkle with salt. They’ll continue to crisp as they cool.

Prepare the nuoc cham vinaigrette:

1. In a small bowl, dissolve the sugar in warm water, then add lime juice and fish sauce.
2. Add minced garlic and sliced chili. Let sit for 10 minutes to meld flavors.
3. Whisk in the oil just before serving.

Marinate and cook the steak:

1. Combine marinade ingredients in a shallow dish. Add steak and turn to coat. Marinate for 30 minutes at room temperature (or up to 4 hours refrigerated).
2. Heat a grill pan or cast-iron skillet over high heat. Cook steak 3-4 minutes per side for medium-rare, or until desired doneness.
3. Transfer to a cutting board and let rest for 10 minutes, then slice thinly against the grain.

Char the peaches:

1. Heat the same pan over high heat. Place peach halves cut-side down and cook without moving for 3-4 minutes until charred and caramelized.
2. Remove and slice into wedges.

Assemble the salad:

1. Mix the lettuce with the herbs on a large serving platter or individual plates.
2. Top with sliced steak, charred peach wedges and cucumber slices.
3. Drizzle generously with nuoc cham vinaigrette.
4. Garnish with crispy shallots and toasted hazelnuts.
5. Serve immediately with extra dressing on the side.

Tips:

• Toast hazelnuts in a dry pan over medium heat for 5-7 minutes until fragrant, shaking frequently.
• For the best flavor, make the nuoc cham at least 15 minutes ahead to let the flavors develop.
• Don’t skip the resting time for the steak—it ensures juicy, tender meat.
• Choose peaches that are ripe but still firm enough to hold their shape when grilled.