Vietnamese Rare Beef in Lime Juice Salad

a plate of Vietnamese rare beef in lime juice (bo tai chanh).

4.50 from 2 votes

Vietnamese Rare Beef in Lime Juice Salad

Vietnamese rare beef in lime juice (Bo tai chanh) is a refreshing salad perfect for hot summer days. The beef is briefly cooked, then sliced and marinated in lime juice to give it a tangy flavor profile.

Prep Time15

Cook Time15

Total Time30

Course: Appetizers and Side dishes, Salad

Cuisine: Vietnamese

Keyword: bo tai chanh, Vietnamese rare beef salad

Servings: people

Calories: 365kcal

Author: Sophie

Ingredients

For the onion and carrot

1 small onion, thinly sliced
1 small or medium carrot, julienned
½ cup water
2½ tablespoons rice vinegar
1 teaspoon sugar

For the beef

8 oz beef
½ teaspoon salt, divided
black pepper
cooking oil
1 tablespoon minced garlic
3 tablespoons lime juice
1 teaspoon sugar (to taste)

Other ingredients

1½ teaspoons fish sauce (to taste)
½ teaspoon sugar (to taste)
⅓ cup cilantro, roughly chopped
⅓ cup mint, roughly chopped
⅓ cup Thai basil, roughly chopped
roasted peanuts, lightly crushed (about ¼ cup or 30-40g)

US Customary - Grams

Instructions

In a mixing bowl, mix together the water, vinegar, and sugar for the carrot and onion. Add onion slices and julienned carrots. Toss then cover and put in the refrigerator until assembling the dish.
Sprinkle both sides of the beef with salt and pepper (I use about ⅛ teaspoon salt for each side).
Place a skillet over medium heat and once it is hot, add some cooking oil. Increase the heat to medium-high, then add the beef. Sear each side for about 2 - 2½ minutes for medium-rare or medium doneness. Cooking time will depend on the heat and the thickness of the beef.
Transfer the beef to a clean plate and let it rest for about 5 minutes. Then slice it as thinly as you can and place the beef slices in a mixing bowl.
Add minced garlic, lime juice, sugar, and ¼ teaspoon salt (under the For the beef section) to the mixing bowl. Toss well and let the beef marinate for at minimum 5-10 minutes. If you have time, marinate and chill the beef in the refrigerator before serving.
To assemble the dish, toss the cured beef, carrots, and onions with the fish sauce and sugar in the Other ingredients section. Gently mix in the herbs.
Transfer the salad to serving plates and sprinkle with plenty of roasted peanuts.

Notes

For this recipe, it is best to use steak cut that can be sliced thinly against the grain after searing. I use flank steak, but if you prefer something more tender, you can try other cuts such as tenderloin. Tender cuts may need less curing time in the lime juice.

Nutrition