Bo Tai Chanh / Vietnamese Beef Carpaccio
Bò Tái Chanh is often described as the Vietnamese cousin of beef carpaccio, and is a dish that perfectly balances freshness, brightness, and bold flavors. Traditionally, in Vietnam, this dish is prepared very simply, resembling a salad with thin slices of beef that are “cooked” in fresh lime juice, then dressed with herbs, aromatics, and
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb Eye of Round Beef
- 1/2 Lime, Juice
- 2 tbsp Sugar
- 2 tbsp Fish Sauce
- 2 tbsp Filtered Water
- 1/2 tbsp Minced Garlic
- 1/2 Lime, Juice
- 2 Thai Chili
- 1/4 White Onion
- 1/8 cup Cilantro
- 1/8 cup Green Onions
- 1/2 Jalapeno
- Fried Shallots
- Fried Garlic
- Toasted Peanuts
Instructions
- 1
Prepare the beef:
- 2
Partially freeze the beef for 1-2 hours until it is firm but not rock solid. This makes it much easier to slice thinly. Remove from the freezer and thinly slice the beef against the grain
- 3
Lay a sheet of plastic wrap on your work surface. Arrange the sliced beef in a single layer in a circle on the plastic wrap. Place another sheet of plastic wrap on top of the beef. Gently pound the beef with a meat mallet or the flat bottom of a heavy pan until the slices are slightly flattened and more tender. Remove the top sheet of plastic wrap and transfer the beef to a shallow dish
- 4
Squeeze lime juice directly and evenly over the beef so every slice gets a light coating. Cover the dish and move it to the fridge for 20-30 minutes to allow the lime juice to "cook" the beef
- 5
Prep the garnishes:
- 6
Thinly slice the white onion along the grain into thin strips. Optionally, if you want a milder onion flavor you can soak the sliced onion in cold water for a few minutes and then drain well. Finely chop the green onions, pick cilantro leaves from stems, and thinly slice jalapeno
- 7
Make the sauce:
- 8
In a small bowl combine sugar, fish sauce and filtered water. Add minced garlic and chopped Thai chili. Squeeze in lime juice and stir until the sugar is fully dissolved
- 9
Plate and serve:
- 10
On the plate of cured beef, scatter the white onions, green onions and cilantro over the beef. Spoon over as much or as little of the sauce as you like and finish with a sprinkle of fried garlic, toasted peanuts and fried shallots
- 11
Enjoy on its own or serve with sesame rice crackers or shrimp chips!