Xa Lach Bo Xao / Sautéed Beef Salad

Growing up, I didn’t eat many of the classic American salads, like Caesar or Cobb, because, frankly, my mom didn’t really make those. But what she did make were Vietnamese-style salads that perfectly balanced freshness with richness, like this xa lach bo xao, or sautéed beef salad. In Vietnamese cuisine, it’s pretty common to combine crisp, cool vegetables with hot, sautéed meats. There’s something so satisfying about that contrast; the way the warm, savory beef wilts just slightly into the lettuce and herbs, while still letting the freshness of the vegetables shine. This salad has it all: sautéed beef, paired with fresh lettuce, tomatoes, cucumbers, and onions, then finished with a classic nuoc cham-style vinaigrette that ties everything together. It’s light, yet hearty, and healthy-ish. And honestly? It’s just a perfect summer salad.

Hot and Cold in Vietnamese Cuisine

One of my favorite aspects of Vietnamese food is how it plays with contrasts. You’ll often find dishes that pair hot and cold elements in the same bite. It’s not just for variety, it’s a way to keep the food balanced, refreshing, and dynamic. In a dish like xà lách bò xào, that contrast is front and center. The freshly seared beef brings warmth and richness, while the cool salad base cuts through it with crispness and brightness. It’s satisfying without being heavy.

Bun Thit Nuong – Cold rice noodles and fresh herbs topped with hot grilled pork, pickled vegetables, and nuoc cham

Bun Mang Vit – A bowl of warm duck and bamboo shoot soup served alongside a plate of cold shredded cabbage, herbs, with a tangy ginger fish sauce on the side

Com Tam – Warm grilled meats like pork chops or shredded pork served over rice with chilled pickled veggies and fresh cucumbers

Why This Recipe Works (and Why You’ll Love It)

• It’s fast and easy. The beef only needs about 15 minutes to marinate, and everything comes together in under 30 minutes, start to finish.
• It’s full of flavor. The marinated beef is packed with savory flavor, while the fish sauce vinaigrette is bright and tangy.
• It’s light but filling. You get protein, freshness, and crunch in every bite without the heaviness of a typical meat-and-potatoes dish.
• It’s flexible. Use whatever greens or herbs you have on hand. You can even swap the beef for tofu or shrimp.
• It’s all about balance. Hot and cold. Tender and crisp. Savory and tangy. This salad delivers complexity with minimal effort.

Xa Lach Bo Xao / Sautéed Beef Salad

4.8 from 21 votes

Servings

2

servings

Prep time

15

minutes

Cooking time

5

minutes

Ingredients

US Metric

• 1 lb 1 Ribeye, Thinly Sliced

• 1 tbsp 1 Oil

• 1/2 1/2 White Onion

• 1 1 Bundle Green Leaf Lettuce

• 1 1 Cucumber

• 5 oz 5 Cherry Tomatoes

• Marinade:

• 1 tbsp 1 Oyster Sauce

• 1 tbsp 1 Dark Soy Sauce

• 1/2 tbsp 1/2 Sugar

• 1/2 tsp 1/2 MSG

• 1 tbsp 1 Oil

• 1/4 tsp 1/4 Black Pepper

• Dressing:

• 1 tbsp 1 Fish Sauce

• 1/2 tbsp 1/2 Sugar

• 2 tbsp 2 Water

• 2 tbsp 2 White Vinegar

• 1/2 tbsp 1/2 Minced Garlic

• 1 1 Thai Chili, Chopped

• 2 tbsp 2 Oil

Directions

• Marinate the beef:
• Start by thinly slicing the ribeye against the grain into thin slices. (Pro tip: freeze your beef for about an hour beforehand. This firms up the meat, making it much easier to slice.) Once sliced, marinate the beef with oyster sauce, dark soy sauce, sugar, MSG, black pepper, and oil. Let the beef marinate in the fridge, covered, for 10-15 minutes
• Prepwork:
• Wash the lettuce thoroughly, then dry it completely using a salad spinner or clean towel. Chop the leaves roughly into bite-sized pieces. (A little bit bigger than average salad pieces, as it will wilt down later)
• Cut the cucumber in half lengthwise, then slice on a slight diagonal to create angled half-moon shapes. Slice the cherry tomatoes in half
• Cut the onion in half, and then slice along the grain into thin strips
• Make the fish sauce vinaigrette:
• In a small bowl, combine the fish sauce, sugar, water, white vinegar, minced garlic, and chopped Thai chili. Slowly drizzle in the oil while whisking continuously until the mixture becomes fully emulsified
• Cook the beef:
• Heat a pan over high heat and add a bit of oil. Once the pan is hot, sear the marinated beef in batches if needed to avoid overcrowding. Let it sit undisturbed for about a minute to develop a nice caramelized crust
• Then, add in the sliced onions and toss everything together until the beef is just cooked through and the onions have softened slightly
• Put it all together and serve:
• In a large mixing bowl, add the chopped lettuce, cucumbers, cherry tomatoes, and fish sauce vinaigrette. Add the hot beef and onions directly over the salad, then gently toss everything together and serve immediately while the beef is still warm. Enjoy!

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