Bo Tai Chanh / Rare Beef Salad
Learn how to make Bò Tái Chanh (Vietnamese Rare Beef Salad), an herb-packed drinking food that’s perfect with a cold beer. Authentic step-by-step recipe
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb Eye of Round
- 12 oz Pineapple Juice, for blanching
- 1/2 Lime, Juice, for curing
- 1 White Onion
- 1 Red Bell Pepper
- 1 Jalapeno
- 1/4 cup Sawtooth Culantro
- 1/4 cup Thai Basil
- 1/4 cup Green Onion
- 1/4 cup Cilantro
- 1/8 cup Roasted Peanuts
- 2 tbsp Sugar
- 2 tbsp Fish Sauce
- 2 tbsp Water
- 1/2 tbsp Minced Garlic
- 1 tbsp Crushed Dried Thai Chili
- 1/2 Lime, Juice
- Fried Shallots
Instructions
- 1
Process the beef:
- 2
Thinly slice eye of round (or similar lean cut) against the grain. For easier slicing, partially freeze the beef for 2–3 hours beforehand
- 3
Then, in a small pot, heat up the pineapple juice until it boils. Quickly dip slices in pineapple juice for 5–10 seconds, just to firm the surface. Transfer to a bowl, squeeze over lime juice, toss, and chill while prepping other ingredients
- 4
Prep Accompaniments:
- 5
Thinly slice onion, red bell pepper, and jalapeño. Rough-chop culantro and Thai basil; finely chop cilantro and green onion
- 6
Make Sauce:
- 7
In a small bowl, combine equal parts fish sauce, sugar, and water. Add minced garlic, crushed dried chili, and lime juice. Stir until the sugar dissolves and the sauce is fully combined
- 8
Assemble:
- 9
Combine beef, veggies, and herbs in a mixing bowl. Add crushed roasted peanuts and pour over the sauce. Toss gently until all the ingredients are evenly distributed
- 10
Plate and garnish with fried shallots. Serve immediately by itself or with shrimp chips and an ice-cold beer. Enjoy!