Bo Tai Chanh (Vietnamese Beef in Lime Juice Salad)
Bo Tai Chanh (Vietnamese Beef in Lime Juice Salad)
Ingredients
For the Salad
- 1 1/2 pounds eye round beef, thinly sliced
- 1 can pineapple juice
- 1/4 cup lime juice
- 1/2 green apple, julienned
- 1/3 sweet onion, thinly sliced
- 1 cup Vietnamese coriander, mixed with cilantro, or mint
- 1 teaspoon mushroom seasoning
- as needed fried shallots, for topping
- as needed shrimp chips, for serving
For the Dressing
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons fish sauce
- 1 teaspoon garlic, minced
- 1 teaspoon sambal chili sauce
- to your liking Thai chili, chopped
Instructions
- 1
Bring the can of pineapple juice to a boil in a medium saucepan over high heat. Once boiling, add the thinly sliced eye round beef and cook for 10-15 seconds, or until it reaches a medium-rare doneness. Immediately remove the beef from the pineapple juice and transfer it to a plate to cool. Once cool enough to handle, gently squeeze out any excess liquid from the beef.
⏱️ 5 min
- 2
While the beef cools, prepare the dressing. In a small bowl, combine the granulated sugar, fish sauce, minced garlic, sambal chili sauce, and chopped Thai chili (to your preferred spice level). Whisk thoroughly until the sugar is dissolved and all ingredients are well combined.
⏱️ 5 min
- 3
In a large mixing bowl, add the cooled and squeezed beef. Pour in the 1/4 cup of lime juice, the thinly sliced sweet onions, the prepared dressing, and the julienned green apples. Mix all the ingredients well to ensure the beef and vegetables are evenly coated with the dressing.
⏱️ 10 min
- 4
Just before serving, add the 1 cup of mixed Vietnamese coriander and cilantro (or mint, if using) to the beef mixture. Gently toss to incorporate the fresh herbs. Transfer the Bo Tai Chanh to a serving platter, top generously with fried shallots, and serve immediately with shrimp chips on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bo Tai Chanh (Vietnamese Beef in Lime Juice Salad)
For the Salad
- 1 1/2 pounds eye round beef, thinly sliced
- 1 can pineapple juice
- 1/4 cup lime juice
- 1/2 green apple, julienned
- 1/3 sweet onion, thinly sliced
- 1 cup Vietnamese coriander, mixed with cilantro, or mint
- 1 teaspoon mushroom seasoning
- as needed fried shallots, for topping
- as needed shrimp chips, for serving
For the Dressing
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons fish sauce
- 1 teaspoon garlic, minced
- 1 teaspoon sambal chili sauce
- to your liking Thai chili, chopped
Instructions
- 1
Bring the can of pineapple juice to a boil in a medium saucepan over high heat. Once boiling, add the thinly sliced eye round beef and cook for 10-15 seconds, or until it reaches a medium-rare doneness. Immediately remove the beef from the pineapple juice and transfer it to a plate to cool. Once cool enough to handle, gently squeeze out any excess liquid from the beef.
⏱️ 5 min - 2
While the beef cools, prepare the dressing. In a small bowl, combine the granulated sugar, fish sauce, minced garlic, sambal chili sauce, and chopped Thai chili (to your preferred spice level). Whisk thoroughly until the sugar is dissolved and all ingredients are well combined.
⏱️ 5 min - 3
In a large mixing bowl, add the cooled and squeezed beef. Pour in the 1/4 cup of lime juice, the thinly sliced sweet onions, the prepared dressing, and the julienned green apples. Mix all the ingredients well to ensure the beef and vegetables are evenly coated with the dressing.
⏱️ 10 min - 4
Just before serving, add the 1 cup of mixed Vietnamese coriander and cilantro (or mint, if using) to the beef mixture. Gently toss to incorporate the fresh herbs. Transfer the Bo Tai Chanh to a serving platter, top generously with fried shallots, and serve immediately with shrimp chips on the side.
⏱️ 5 min