Vietnamese Beef Carpaccio (Bò Tái Chanh)

What is Bo Tai Chanh?

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.

Ingredients & Substitutions

To make Bo Tai Chanh, gather the following ingredients:

• Beef: The traditional cut is beef eye round, which is lean and ideal for this recipe. This is the same beef cut that is added to the top Vietnamese Beef Noodle Soup (Pho Tai). You can also use other cuts of beef, such as sirloin, tenderloin, filet mignon, or flank steak. Trim off any excess fat to avoid chewiness then thinly slice. Most Asian grocery stores have a butcher who can thinly slice the beef for you, using a machine for more uniform cuts, if requested.
• Limes: You can also use lemon juice. If you have neither lime nor lemon juice, vinegar also works. We will be using the lime to cure or gently “cook” the beef slices. We will also use lime juice in the dressing.
• Dressing: The dressing is a mixture of lime juice, sugar, fish sauce, ground black pepper, MSG (optional) and freshly minced garlic.
• Fried Shallots, Fried Garlic, and Toasted Peanuts: You can get fried shallots and fried garlic at the Asian grocery stores but the best one are always homemade. These are added at the end to provide a nice crunch. Pick at least one to top the salad.
• Thai Chili (also known as Bird’s Eye Chili): For a spicy kick, finely slice and add chili to taste. For a milder option, use red bell peppers to add color without the heat.
• Herbs and Onions: You can use from a variety of herbs such as mint, culantro, cilantro, Vietnamese coriander (rau ram), and basil. In this recipe, I’m just using cilantro. For the onions, you can use red, yellow or white onions. Large shallots work great too.
• Neutral oil: I’m using vegetable oil to sear the beef on all sides for that charred smoky flavor and a nice crust. This also kills all the surface bacteria making it safer to eat. Searing the beef is optional, a modern twist to traditional Bo Tai Chanh.

How to Make Bo Tai Chanh

step 1: Prepare the beef

Thinly slice the beef against the grain. For easier slicing, place the beef in the freezer for about 15–20 minutes beforehand.

If you prefer a char on the beef eye round, heat a large pan 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.

Step 2: “Cook” the Beef with Lime and Prepare the Onions

In a bowl, combine lime juice 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.

Step 3: Prepare the Dressing

In a small bowl, mix together lime juice, sugar, fish sauce, ground black pepper, MSG if using, fresh garlic and chili peppers.

Step 4: Prepare the Platter

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 the excess liquid) and add to the bed of herbs and onions. Drizzle the dressing on top. Use as little or much as you like.

Step 5: Garnish & Serve

Top the beef salad with fried shallots, fried garlic, and toasted peanuts. Serve with rice or shrimp crackers (below) or enjoy it as a light, refreshing starter on its own.

Step 6: Prepare the Shrimp Chips or Rice Paper Crackers (Optional)

Shrimp chips or prawn crackers (Banh Phong Tom): Deep fry in neutral oil at 400°F for about 8 seconds. Fry a few pieces at a time to avoid crowding, flipping for even cooking. Drain on a wire rack to remove excess oil.

Black Sesame Rice Crackers (Banh Da/Banh Trang Me Den): Simply heat in one minute intervals in microwave until puffy. Rotate and flip for even cooking. Break it off into small pieces for serving.

FAQs & Helpful Tips

Is it safe to eat raw beef?
Because the beef is cured in lime juice, it’s essentially “cooked” without heat. Just make sure to use fresh, high-quality beef, and consume the dish shortly after preparation.

Is there a safer way to eat this? I don’t like it rare.
If you don’t like rare pieces of beef, you can blanch the beef. Simply remove it from lime juice and quickly add it to rolling boil water until the pink is gone. This is a great option for those who are squeamish with raw food.

Storage

Bò Tái Chanh is best enjoyed freshly assembled. Avoid tossing it in lime juice or adding the dressing until just before serving.

If you have extra ingredients, store them in the fridge, tightly sealed in separate containers, until ready to serve.

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