Slice the beef thinly and marinate it with a pinch of salt, a pinch of ground pepper, and 1 tsp of minced garlic. Then, heat a pan over high heat and quickly stir-fry the beef until cooked.

Pick Vietnamese coriander leaves, remove the hard stems and withered leaves, then wash them carefully with salty water and set aside.

Thinly slice the onion into thin strips. You can follow my guide on how to cut an onion here. Immediately soak them in cold water and refrigerate for 1-4 hours to remove the pungent smell and taste of the onion. If you don’t want to wait, rinse them in cool/cold water with a pinch of salt 3-4 times.

Peel the mango, then julienne it using a multifunction peeler. If you don’t have a multifunction peeler, simply cut the mango into slices, then into long strips.

Mix all the ingredients of the dressing sauce (fish sauce, water, lime/lemon juice, sugar, garlic, and chili) together and stir until the sugar dissolves completely. To help the sugar dissolve more easily, you should use hot water.

Firstly, in a mixing bowl, combine the beef, mango, and onion with the dressing sauce. Gently massage them until they are well mixed.

Secondly, hold a handful of Vietnamese coriander and use scissors to cut them into the mixing bowl. Continue until all the herbs are cut. Next, stir the salad evenly and quickly. Vietnamese coriander might become mushy if stirred with other ingredients for too long.

Finally, transfer your Vietnamese Coriander Salad to large plates and enjoy. Garnish the dish with roasted peanuts and fried shallot. You can eat it as a separate side dish or alongside cooked rice or porridge.