Beef Shank Salad with Mangrove Apple Flowers (Gỏi Bắp Bò Bông Bần)

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Save Recipe Beef shank salad with mangrove apple flowers
  • 2Servings
  • 10 mPrep Time
  • 30 mCook Time
  • 40 mReady In
Print Recipe

This salad dish is originated from southwestern Vietnam where mangrove apple flowers are occasionally used as vegetables. Mangrove apple flowers are the flowers of several Sonneratia species, especially Sonneratia caseolaris, which is commonly known as the mangrove apple tree or the cork tree. In Vietnam, the mangrove apple is known as bần.

mangrove apple flower buds
Mangrove apple flower buds

The cork flowers’ blooming season starts from lunar June to September in Vietnam. They have a beautiful pinkish purple color with white stamens. Local people often pick the flower buds (which are not in full bloom) to make salads with pork or shrimp…

In this salad, beef is sautéed and then mixed with the pistils of mangrove apple flowers. The beef shank is the leg portion of a cow or bull. In British English, the beef shin is the foreshank, and the leg (the hindshank), while in American English all are beef shanks. This salad recipe calls for beef shank meat, but other cuts may work, too.

Step by step method

  • Marinating beef

    Marinate beef shank with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon granule seasoning, 1 teaspoon sesame oil, 1/2 teaspoon ground black pepper, 1 teaspoon of sugar and 1 teaspoon of MSG, mix and rest for about 10 minutes.

  • Sauteeing beef

    Heat 1 tablespoon cooking oil in a frying pan, add the minced garlic to sautee. Add the marinated beef, and stir quickly for about 3 mins on high heat. Season to taste and turn off the heat.

  • Making salad sauce

    In a small bowl, add minced garlic, minced chili, 3 tablespoons fish sauce, 2 teaspoons sugar, 2 teaspoons lime juice. Stir until the sugar dissolves. Taste and re-season of necessary.

  • Mixing

    In a salad bowl, add the mangrove flowers, then the beef. Pour the salad sauce into the bowl. Mix well.

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