Bò Tái Chanh
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
17 mins
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Servings
4 people
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Course
Salad
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Cuisine
Asian, Vietnamese
Bò Tái Chanh
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Bò tái chanh is a Vietnamese salad based on beef that is prepared raw or underdone by cooking it in lime juice, and served with other herbs and ingredients.
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Ingredients
- 1 lb beef tenderloin , thinly sliced
- ¾ cup lime juice
- 1 tablespoon fish sauce (nuoc mam)
- 1 tablespoon brown sugar + 1 teaspoon
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- 1 red chili pepper
- 1 (1-inch) piece galangal , finely grated
- 1 bunch paddy herb (rau mò om)
- 2 talks long cilantro , culantro (ngò gai)
- 1 heart romaine (or iceberg lettuce), coarsely chopped
- 3 tablespoons chopped shallots
- 3 cloves garlic , crushed
- 2 tablespoons fried onions
- 2 tablespoons coarsely chopped peanuts
- ¼ cup vegetable oil
For the pickled onion
- 1 red onion , thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon caster sugar
- ½ teaspoon salt
For the sauce
- 2 tablespoons fish sauce (nuoc mam)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons lime juice
- 6 tablespoons hot water
- 1 clove garlic , finely chopped
- 1 red hot pepper , sliced, chopped or whole
Instructions
Pickled red Onion
- In a bowl, pour 2 tablespoons of rice vinegar. Add 1 tablespoon of sugar and 1 teaspoon of salt.
- Mix well until sugar is completely dissolved and add the red onion slices. Mix and marinate for 45 minutes.
Bò tái chanh
- Slice beef thinly. Add 1 tablespoon of brown sugar and mix. Pour the lime juice on the beef slices and marinate for 30 minutes
- After marinating, press the meat between your hands to drain excess juice.
- Put the meat in a dish. Pour 1 tablespoon of fish sauce.
- In a small saucepan, heat oil and fry the garlic on low heat a few seconds.
- As soon as the garlic begins to brown, remove the pan from the heat and pour the fried garlic and the oil in a bowl to stop cooking. Add fried garlic to the meat and mix well.
- Add 1 tablespoon sugar, ½ teaspoon of salt and ½ teaspoon of ground white pepper to the meat and mix.
- Add herbs, galangal and hot pepper to the meat and mix well.
- Separately, crush peanuts coarsely. Set aside.
- Make a bed of salad with the iceberg lettuce on a large plate. Place the beef on the salad.
- Sprinkle with crushed peanuts and shallots. Add a few slices of pickled red onion.
Sauce
- In a bowl, mix 2 tablespoons of brown sugar with 6 tablespoons of hot water and dissolve completely.
- Pour the rice vinegar, lime juice and fish sauce. Add garlic and hot pepper.
- Drizzle sauce on bò tái chanh.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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