The Thai Beef Rolls were extremely simple to put together and the sauce is what made this dish. First of all, I love fish sauce. Similar to the saltiness that anchovies provide, fish sauce lends a perfect bite and balance to the sugar, lime juice, sesame oil, garlic and ginger. Plus we heart roast beef so this was a winner for sure.
On to the Thai Mango Salad. Um, this rocked. We didn’t make the prawns since we had the roast beef in the rolls but I can see how they would be an awesome addition. This salad was so fresh, colorful and delicious I made enough for leftovers the next day, but once I started picking the unripe mango out of the rest of the bowl we heaped the rest onto our plates and nom, nom, nomed. Plus you can’t feel too guilty about eating an extra helping of bell peppers, mango and cucumbers can you? I didn’t have fresh coriander (or cilantro, thank you Nicole!) but used ground instead and it worked perfectly.
This meal was fast, full of fresh Thai-inspired flavors and that salad is going to be a go-to staple from now. Thanks Chef Oliver, you are such a poodle!