I admire the Danes for their disciplined life. They walk or bicycle their way to the office and just about anywhere. They have bread and milk for breakfast, salads at any time of the day, and they never seem to fry their meats – all fish are meant for steaming or smoking, while beef, pork and chicken are meant for roasting or grilling.
It’s a healthy and fit life that I wanted to adopt (at least for the time I’m here haha..). I also decided I still needed to lose a few more pounds. Since I dislike unnecessary exercise, that meant I would start with the food.
This is salad that I copied from a Vietnamese restaurant that we frequented. I may have been a bit addicted to this dish because I ordered it on 4 consecutive visits. At first, I thought it odd that a salad should be paired off with rice, but it really has a way of growing on you.
about 1 cup of beef or pork strips
1 t fresh lemon juice
1 t vinegar
1 t salt
1/8 t pepper
additional salt and pepper for seasoning
I really just estimate the amount of veggies to put, and of course you may change them according to your preference:
about 1/2 C beansprouts
1 small carrot (peel, divide into 2 and grate coarsely across its length so that you end up with long thin strips)
about 1/2 C cucumber, unpeeled and julienned
iceberg leaf, sliced to thin strips (about a cup)
1) Season beef / pork generously with salt and pepper. Boil in just enough water so that strips are tender when water dries up. Set aside.
2) For dressing, combine lemon juice and vinegar and pepper, and dissolve salt.
3) Combine the veggies and meat strips. Drizzle with the dressing making sure that you put just enough (or else, a “soup” will form at the bottom of your plate). Toss well to distribute color and flavor and let stand for 5 minutes.
Serve with rice.
