Vietnamese Beef Carpaccio (Bò Tái Chanh)
What is Bo Tai Chanh?
- 1 lb beef eye round
- 1 small yellow or white onion
- Herbs (cilantro, mint, and/or Thai basil)
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 3 tablespoons lime juice (divided)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon MSG
- 1 tablespoon freshly minced garlic
- Red chili peppers (thinly sliced)
- Fried shallots, fried garlic, and/or toasted peanuts (roughly chopped)
- Shrimp chips or black sesame rice crackers (optional)
- Thinly slice the beef against the grain. For easier slicing, freeze the beef for about 15–20 minutes beforehand. If you prefer a char on the beef eye round, heat a skillet over high heat, add a little oil, and sear the beef for 2–3 minutes on each side until you get a golden crust then thinly slice against the grain.
- In a bowl, combine lime juice (2 tablespoons) and sliced beef, ensuring each piece is evenly coated. Let the beef “cook” for 15-20 minutes. Thinly slice the onions and soak in ice water to remove some of the pungency.
- In a small bowl, mix together lime juice (remaining 1 tablespoon), sugar, fish sauce, ground black pepper, MSG if using, fresh garlic and chili peppers.
- Spread your favorite herbs on a large plate. Drain the onions and add them on top of the herbs. Remove the beef slices from the lime water (discard water) and add to the bed of herbs and onions. Drizzle the dressing on top. Use as little or much as you like.
- Top the beef salad with fried shallots, fried garlic, and toasted peanuts. Serve with rice or shrimp crackers or enjoy it as a light, refreshing starter on its own.
- Simply heat in one minute intervals in microwave until puffy. Rotate and flip for even cooking. Break off into small pieces for serving.
Bò Tái Chanh, also known as Vietnamese rare beef salad, is a Vietnamese-style carpaccio and a popular appetizer in Vietnamese cuisine.
The name Bò Tái Chanh translates to “rare beef with lime,” highlighting the unique preparation where lime juice, rather than heat, “cooks” the beef.
The dish begins with thin slices of beef marinated in lime juice. The beef is then served on a bed of fresh herbs and thinly sliced onions, tossed in a savory fish sauce dressing, and topped with crispy fried shallots, fried garlic, and toasted peanuts for textural contrast.
It’s a popular choice for món nhậu—Vietnamese drinking food.
How to Eat Bo Tai Chanh
You can find Bo Tai Chanh in many Vietnamese restaurants in the states now, particularly the fancy ones.
It’s often served with prawn or shrimp chips or black sesame rice crackers on the side or placed around the edges of the platter.
Use the chip or cracker to scoop a small portion of the beef salad and enjoy.
It’s a light and refreshing beef appetizer that delivers a combination of sweet, sour, salty, and savory flavors in every bite.
