Bo Tai Chanh (Vietnamese Beef Salad)
Bo Tai Chanh (Vietnamese Beef Salad)
Ingredients
For the Pickled Onions
- 1 red onions, thinly sliced
- 1 cup white vinegar, as needed to submerge onions
- 2 cups ice, for ice bath
- 2 cups water, for ice bath
For the Beef Marinade
- 1 pound eye round beef, pre-cut, thinly sliced (for hot pot or carpaccio)
- 1/2 cup lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mushroom seasoning
- 1 teaspoon granulated sugar
For the Salad Assembly
- 1/2 cup fresh mint, roughly chopped
- 1/2 cup Vietnamese basil, roughly chopped
For the Garnishes
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons fried shallots, crispy
- 1 red chili peppers, thinly sliced, optional
For Serving
- 2 sesame rice crackers, large, round (Bรกnh Trรกng Dแปซa)
- 1/4 cup Mam Nem sauce, fermented anchovy sauce, for dipping
Instructions
- 1
Prepare the pickled onions: Thinly slice the red onion. Submerge the sliced onions in an ice bath (cold water with ice) for 10 minutes to crisp them up. Drain thoroughly.
โฑ๏ธ 15 min
- 2
Transfer the drained onions to a bowl and cover them with white vinegar. Let them pickle while you prepare the beef; they will soften and turn a paler white color.
- 3
Prepare the beef marinade: In a medium mixing bowl, combine the freshly squeezed lime juice, salt, garlic powder, mushroom seasoning, and granulated sugar. Whisk thoroughly until all dry ingredients are fully dissolved.
โฑ๏ธ 5 min
- 4
Marinate the beef: Individually drop the thinly sliced beef into the lime marinade. Gently massage the beef slices in the marinade, ensuring each piece is evenly coated. The acidity of the lime juice will 'cook' the beef, changing its color from red to a pale pink/grey.
โฑ๏ธ 5 min
- 5
Allow the beef to marinate at room temperature for 20 minutes.
- 6
Prepare the sesame rice crackers: Place one large, round sesame rice cracker (Bรกnh Trรกng Dแปซa) in the microwave. Microwave on high for 1 minute, or until it fully inflates and becomes crispy. Break the inflated cracker into smaller, edible pieces. Repeat with the second cracker.
โฑ๏ธ 1 min
- 7
Assemble the salad: Drain the pickled onions from the vinegar. In a large mixing bowl, combine the marinated beef, the drained pickled onions, fresh mint, and Vietnamese basil. Mix all ingredients together by hand until well incorporated.
โฑ๏ธ 5 min
- 8
Transfer the mixed salad to a serving plate or bowl. Garnish with chopped roasted peanuts, crispy fried shallots, and optionally, thinly sliced red chili peppers for a spicy kick.
โฑ๏ธ 3 min
- 9
Serve the Bo Tai Chanh immediately with the prepared crispy sesame rice crackers and a side of Mam Nem sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Bo Tai Chanh (Vietnamese Beef Salad)
Ingredients
For the Pickled Onions
- 1 red onions, thinly sliced
- 1 cup white vinegar, as needed to submerge onions
- 2 cups ice, for ice bath
- 2 cups water, for ice bath
For the Beef Marinade
- 1 pound eye round beef, pre-cut, thinly sliced (for hot pot or carpaccio)
- 1/2 cup lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mushroom seasoning
- 1 teaspoon granulated sugar
For the Salad Assembly
- 1/2 cup fresh mint, roughly chopped
- 1/2 cup Vietnamese basil, roughly chopped
For the Garnishes
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons fried shallots, crispy
- 1 red chili peppers, thinly sliced, optional
For Serving
- 2 sesame rice crackers, large, round (Bรกnh Trรกng Dแปซa)
- 1/4 cup Mam Nem sauce, fermented anchovy sauce, for dipping
Instructions
- 1
Prepare the pickled onions: Thinly slice the red onion. Submerge the sliced onions in an ice bath (cold water with ice) for 10 minutes to crisp them up. Drain thoroughly.
โฑ๏ธ 15 min - 2
Transfer the drained onions to a bowl and cover them with white vinegar. Let them pickle while you prepare the beef; they will soften and turn a paler white color.
- 3
Prepare the beef marinade: In a medium mixing bowl, combine the freshly squeezed lime juice, salt, garlic powder, mushroom seasoning, and granulated sugar. Whisk thoroughly until all dry ingredients are fully dissolved.
โฑ๏ธ 5 min - 4
Marinate the beef: Individually drop the thinly sliced beef into the lime marinade. Gently massage the beef slices in the marinade, ensuring each piece is evenly coated. The acidity of the lime juice will 'cook' the beef, changing its color from red to a pale pink/grey.
โฑ๏ธ 5 min - 5
Allow the beef to marinate at room temperature for 20 minutes.
- 6
Prepare the sesame rice crackers: Place one large, round sesame rice cracker (Bรกnh Trรกng Dแปซa) in the microwave. Microwave on high for 1 minute, or until it fully inflates and becomes crispy. Break the inflated cracker into smaller, edible pieces. Repeat with the second cracker.
โฑ๏ธ 1 min - 7
Assemble the salad: Drain the pickled onions from the vinegar. In a large mixing bowl, combine the marinated beef, the drained pickled onions, fresh mint, and Vietnamese basil. Mix all ingredients together by hand until well incorporated.
โฑ๏ธ 5 min - 8
Transfer the mixed salad to a serving plate or bowl. Garnish with chopped roasted peanuts, crispy fried shallots, and optionally, thinly sliced red chili peppers for a spicy kick.
โฑ๏ธ 3 min - 9
Serve the Bo Tai Chanh immediately with the prepared crispy sesame rice crackers and a side of Mam Nem sauce for dipping.