Bò Tái Chanh - Vietnamese Rare Beef in Lime Juice Salad
Vietnamese special beef cooked that is marinated in lime juice (Bo tai Chanh) is refreshing thanks to lots of fresh green herbs and lime juice.
Ingredients
For the beef
- 6.5 OZ beef
- 1/2 teaspoon of garlic (finely chopped)
- 3 tablespoons lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- pepper
For the onion
- 1/8 teaspoon sugar
- 1 small onion
- 2 tablespoons rice vinegar
For the carrot
- 1 small carrot
- 1 tablespoon rice vinegar
- 1/8 teaspoon sugar
Other ingredients
- 1/2 cup mint (roughly chopped)
- 1 cup Thai basil (roughly chopped)
- 1 teaspoon fish sauce
- 1/4 cup of cilantro (roughly chopped)
- 1/4 teaspoon sugar
- crushed and toasted peanuts
Instructions
- Cut the beef thinly, straying away from the grain. Mix it in a bowl with garlic, lime juice salt, sugar and pepper. Cover and place into the fridge.
- Cut off both the sides of an onion. Cut in half lengthwise , then cut thinly. Mix it all together with vinegar and sugar. Cover and place it in the fridge.
- Peel and cut the carrot into juliennes and mix it with vinegar and sugar. Cover and place into the fridge.
- Make sure to check the beef, and give the slices of beef a thorough stir every 15 minutes to ensure they're all "cooked" evenly by the lime juice.
- After 40 to 60 minutes (more than or less, depending on how rare you prefer your meat to be) Remove the beef, onion , and carrot from the refrigerator, then drain the leftover liquid.
- Place the onion, beef and carrots in a fresh clean bowl. Add the other spices, fish sauce and sugar into the bowl and mix thoroughly. Adjust the seasoning according to your taste.
- Transfer the dish to the serving bowl, add the toasted peanuts on top and take a bite to
Notes
If you aren't at ease eating beef that isn't cooked with the heat, you can stir fry your meat after taking it out of lime juice at step 5.