Buzz
It's quite strange that Chubby Cat, while indulging in grilled meat at the outdoor tables of Rơm BBQ, is captivated by the beef and water spinach salad. What's the secret behind her infatuation with this dish?
Hello everyone, I'm Chubby Cat. The other day, I went to Rơm BBQ restaurant on the rooftop of Thanh Thế Plaza for dinner. It's quite odd to become addicted to the beef and water spinach salad at a BBQ restaurant. I even sneaked into the kitchen to ask the head chef for the secret recipe to try making it at home.
Beef and water spinach salad is a refreshing dish that perfectly complements a BBQ feast with lots of meat. I was impressed right from the first taste. What's special about it is the crispy, young water spinach mixed with the tangy-sweet salad dressing, making it very enjoyable to eat.
Refreshing Water Spinach Salad with a Twist at Rơm BBQ
This salad comprises the following main ingredients: seven pieces of prawn crackers, finely chopped young water spinach mixed with sauce, sautéed beef on top with a touch of mint leaves, and red chili peppers.
The head chef emphasized that only young water spinach stems should be used, and they should be split using a tool made from a chopstick and a bamboo knife. Splitting the stems with a bamboo knife ensures that the stems are small and crisp when cooked, whereas using a regular knife results in thicker stems that are less enjoyable to eat.
After splitting the stems, rinse them and soak them in a diluted salt and vinegar solution for exactly 15 minutes to remove any sap. If the stems are soaked for too long, they will become wilted, limp, and lose their crispness.
Next comes the sauce for mixing with the sweet and sour vegetables. The head chef prepares a sauce by mixing lime juice with pure rice vinegar sourced from the countryside, which is very fragrant, tangy but not harsh. He only reveals a few ingredients for the sauce, fearing to disclose the secret recipe.
After the water spinach has been finely chopped, it is drizzled with the sauce and gently mixed with chopsticks and a spoon, but with a light touch to avoid crushing the vegetables. Letting the young water spinach soak in the sauce for a while enhances its flavor. Meanwhile, the head chef prepares the beef.
Next, the beef must be sliced when it's partially frozen. After purchasing the beef, it should be placed in the freezer for about 45 minutes, not longer, to prevent it from freezing solid. The head chef explains the purpose of putting the beef in the freezer is to ensure that when sliced, the beef will be thin and uniform, avoiding breakage.
The beef is marinated with a little seasoning powder and cooking oil. Adding oil to the beef and marinating it for 15 minutes ensures that it will be tender when cooked without drying out. When stir-frying, garlic should also be added to enhance the aroma of the beef. I noticed that he uses very high heat and quickly flips the beef, so it cooks evenly without releasing too much water.
At home, I used to keep the fire low, thinking it would make the beef tender, but ended up with tough meat due to prolonged stir-frying. From now on, I'll learn from my experience and adjust the way I stir-fry beef. Since the beef is already marinated, there's no need to add more seasoning while stir-frying. Just transfer the beef onto the water spinach, add some crispy peanuts and fried shallots on top, and it'll be absolutely delicious.
Although it's just a side dish on the menu, almost every table requests this dish because I observed that all the tables have it. Rơm BBQ is a barbecue restaurant where eating too much meat can easily become overwhelming, but the beef and water spinach salad rejuvenates our taste buds perfectly.
The water spinach is crispy, thinly coated with the tangy-sweet, spicy sauce yet remains sweet. Paired with a crispy prawn cracker and a tender, fragrant piece of stir-fried beef, along with some crunchy peanuts and fried shallots, it creates a refreshing, delicious flavor without being overwhelming. Everything is perfectly balanced.
About Rơm BBQ Restaurant
When you visit Rơm BBQ restaurant for grilled meat or hotpot, it's recommended to order a plate right away. Even after indulging in plenty of grilled meat, trying this dish will refresh your palate instantly. While I praise the beef and young spinach salad, it doesn't mean the main dishes here aren't delicious.
The meat is marinated perfectly and fresh; I even saw the chefs carefully slicing each piece of meat in the kitchen. The meat needs to be marinated for at least 2 hours so that the sauces can penetrate every piece. Whether it's beef rolls with mushrooms and vegetables, beef rolls with cheese, spicy grilled tripe, skewered grilled meat, etc.
Sitting on the cool rooftop, grilling those pink pieces of meat and listening to them sizzle joyfully is quite delightful. It's a wonderful experience amidst busy days because it lets you unwind with the wind and clouds.
Rơm BBQ tends to be packed during peak hours when it gets dark, so remember to book a table in advance to find a nice seat and enjoy a 10% discount this week only.
Get the exclusive discount offer from Rơm BBQ this week only.
-Chunky Cat-
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