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5.0 from 3 votes

Bò Tái Chanh

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
17 mins
Servings: 4 people
Course: Salad
Cuisine: Asian , Vietnamese

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
    Cup of Yum
  1. In a bowl, pour 2 tablespoons of rice vinegar. Add 1 tablespoon of sugar and 1 teaspoon of salt.
  2. Mix well until sugar is completely dissolved and add the red onion slices. Mix and marinate for 45 minutes.
Bò tái chanh
  1. Slice beef thinly. Add 1 tablespoon of brown sugar and mix. Pour the lime juice on the beef slices and marinate for 30 minutes
  2. After marinating, press the meat between your hands to drain excess juice.
  3. Put the meat in a dish. Pour 1 tablespoon of fish sauce.
  4. In a small saucepan, heat oil and fry the garlic on low heat a few seconds.
  5. 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.
  6. Add 1 tablespoon sugar, ½ teaspoon of salt and ½ teaspoon of ground white pepper to the meat and mix.
  7. Add herbs, galangal and hot pepper to the meat and mix well.
  8. Separately, crush peanuts coarsely. Set aside.
  9. Make a bed of salad with the iceberg lettuce on a large plate. Place the beef on the salad.
  10. Sprinkle with crushed peanuts and shallots. Add a few slices of pickled red onion.
Sauce
  1. In a bowl, mix 2 tablespoons of brown sugar with 6 tablespoons of hot water and dissolve completely.
  2. Pour the rice vinegar, lime juice and fish sauce. Add garlic and hot pepper.
  3. Drizzle sauce on bò tái chanh.