We love, love, LOVE this dish! Mainly due to its simplicity and how quick it is to put together. We’ve been living in the Caribbean for the past 1 1/2 years and to our dismay, watercress does not exist here… so every time we’re back home in California, we go crazy with the watercress. One thing I should mention is that this is “older” watercress, not the baby or micro watercress that you normally get at Whole Foods, but thicker-stalked watercress. This is important because they’ll hold up to the beef much better. We usually get them at the Asian grocery stores because they are so cheap and fresh.
This dish is typically served with Jasmine rice and a Vietnamese dipping sauce (nuoc cham), but can easily be eaten by itself as a hearty salad.