Bo Chien Bo / Butter Beef Grill
Some recipes are just food. And then there are the recipes that are a whole experience, a whole memory, a whole feeling packed into one incredible meal. Bo Chien Bo is that recipe for me. Growing up, Bo Chien Bo was one of my family's absolute favorite dinners. The moment my parents pulled out the
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Bo Chien Bo
- 2 lb Eye of Round
- Unsalted Butter
- 1 Whole Onion
- 1 tbsp Minced Garlic
- 1 tbsp Dear Mam Fish Sauce
- 1 tsp Sugar
- 1/2 tsp MSG
- 1/2 tsp White Pepper
- 1 tbsp Oil
- 2 tbsp Fermented Fish Sauce
- 6 oz Crushed Pineapple
- 1 tbsp Garlic
- 1/2 Orange, Juice
- 1 Lime, Juice
- 2 tbsp Sugar
- 3 Thai Chilies
- 1/4 cup Water
- 1 tbsp Oil
- 1/4 cup Dear Mam Fish Sauce
- 1/4 cup Sugar
- 1 1/4 Cup Filtered Water
- 1 tbsp Minced Garlic
- 3 Thai Chili
- 1 Lime, Juice
- Rice Paper
- Vermicelli Noodles
- Lettuce
- Cucumbers
- Cilantro
- Mint
Instructions
- 1
Prep the beef:
- 2
Place the eye of round beef in the freezer for 60 minutes. Once it firms up, slice it as thin as possible against the grain
- 3
In a mixing bowl, combine the sliced beef with sliced onions, minced garlic, fish sauce, sugar, MSG, white pepper, and oil. Toss thoroughly until every slice is well coated. Let it marinate for at least 30 minutes in the fridge, but the longer the better
- 4
Mam Nem:
- 5
Heat 1 tbsp oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the canned crushed pineapple and its juices, orange juice, lime juice, water, and sugar. Stir and simmer until the sauce reduces
- 6
Remove from the heat, and add the fermented fish sauce and Thai chilies. Taste and adjust sweetness or acidity as needed
- 7
Nuoc Cham:
- 8
Combine the fish sauce, sugar, and filtered water in a bowl. Stir until the sugar fully dissolves. Add the minced garlic, sliced Thai chilies, and lime juice. Taste and adjust. This sauce keeps in the fridge for up to a week
- 9
Set the table:
- 10
Lay out all your accompaniments: cooked vermicelli noodles, lettuce leaves, cucumber, cilantro, mint, and a bowl of warm water for soaking the rice paper. Pour both dipping sauces into small bowls.
- 11
Heat an electric skillet or a large pan over high heat. Add a generous pat of unsalted butter and let it melt until it starts to foam. Add the marinated beef in a single layer and do not overcrowd the skillet. Cook in batches for 2 to 3 minutes, flipping once, until the beef is cooked through and beautifully caramelized at the edges. Add more butter between batches
- 12
Assemble and eat:
- 13
Soak a sheet of rice paper in cold water for 5 seconds. Lay it flat. Add a leaf of lettuce, a small handful of vermicelli, cucumber, herbs, and a few slices of butter beef and onions. Roll it up, dip it in your sauce of choice, and eat it immediately. Repeat until you run out of beef! Enjoy!