Vietnamese Steak Sallad

Goi Bo

Serves 4
400 g steak (14 oz)
2 Spanish onions (gul lök) or a bunch of spring onions
3 dl thinly sliced or shredded black raddish (rättika) (1.2 cups)
3 dl thinly sliced or shredded celeriac (rotselleri) (1.2 cups)
3 dl thinly sliced or shredded carrot
1 dl fresh Asian basil leaves (3.4 fl oz)
1 dl fresh coriander leaves (3.4 fl oz)
4-6 tablespoons crushed peanuts (unsalted)
1-2 tablespoons fish sauce (optional)

Dressing:
5 tablespoons rice vinegar
5 tablespoons water
3 tablespoons sugar

Stock:
2 dl beef stock (7 fl oz)
2 dl water (7 fl oz)
2 cloves of garlic, chopped
2 bay leaves
Some parsely and thyme

Put the vegetables in a bowl. Mix the dressing and pour it over. Put in the fridge for an hour or two. Then add the basil and coriander.
Mix the ingredients for the stock in a pan and let it simmer a couple of minutes. Slice the meat thinly and put the meat in for just a few seconds. The meat is not supposed to be thoroughly done, it's still a bit pink. Use a perforated ladle to remove it from the stock. Mix with the vegetables, sprinkle with peanuts and perhaps some fish sauce.