Bò Tái Chanh - Rare beef in lime juice salad

By Helen Le Published: June 20, 2014

  • Prep: 15 mins
  • Cook: 1 min
  • Ready In: 31 mins

  • Yield: 4-6 Servings

The concept of this dish is quite similar to an Italian dish called carpaccio in which thin slices of beef are served raw/rare on top of a bed of greens. It's perfect to serve as an appetizer or a drinking food Món nhậu.

  • Drain the sliced onion and mix with 2 tbsp sugar and 3 tbsp vinegar. Set aside.
  • Season the beef with salt, pepper and chicken stock, about half a teaspoon each. Add 1 tbsp sugar to balance out the sourness of lime juice. Let sit 10 minutes.
  • Mix the beef with the lime juice. Let sit for 15-20 minutes. The acid in the citrus will cook the beef.
  • Heat some oil in a pan and fry the minced garlic till golden brown. Pour over the beef.
  • To assemble the dish, arrange a bed of herbs on a large platter. Top with the sweet sour onion, and then the rare beef in lime juice. Garnish with roasted peanuts, fried shallots and red pepper slices. Serve with anchovy fish sauce or soy sauce as a dipping sauce.