I love this recipe because it combines the vibrant, zesty flavors of lime and fish sauce with the satisfying crunch of roasted peanuts and fried shallots, creating a dish that’s as exciting to make as it is to eat. The use of fresh cilantro and mint adds a refreshing twist, making it a perfect balance for entertaining friends or treating myself to something special!
The lively, bright, and zesty flavors of Bo Tai Chanh, a Vietnamese-style beef carpaccio, are among my favorite things. My recipe features virtuous slices of beef tenderloin plated with vivacious lime juice and fish sauce.
Fresh herbs such as cilantro and mint mingle with a whisper of heat and a puddle of roughly chopped peanuts to give you the full carpaccio(expression). Beef carpaccio, fish sauce, peanuts, and fresh herbs are not traditional Vietnamese fare, and yet, somehow…
Ingredients
Beef Tenderloin:
Protein that is not fatty, that is lean; a soft texture, where tenderness is maximized; a rich source of iron and B vitamins, notably B12.
Fish Sauce:
The umami flavor is savory, not high in calories, and contains essential amino acids.
Lime Juice:
Imparts tartness and brightness, loaded with vitamin C, improves assimilation.
Garlic:
Provides sharp taste, has antioxidants, fortifies immune system.
Red Chili:
Vitamin C, rich in spicy heat, supports metabolism.
Mint Leaves:
Aids digestion, has a refreshing taste, and is anti-inflammatory.
Roasted Peanuts:
Crispy texture, healthy fats, protein-rich.
Fried Shallots:
Provides crunch and sweetness, is a source of part of a balanced breakfast, and adds a distinctive note to dishes that might otherwise be one-dimensional in flavor.
Ingredient Quantities
- 300g beef tenderloin or eye fillet, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 red chili, thinly sliced
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped mint leaves
- 1 small red onion, thinly sliced
- 2 tablespoons roasted peanuts, crushed
- 1 tablespoon fried shallots
- 1 tablespoon sesame oil
- 2 tablespoons Vietnamese coriander (optional)
Instructions
1. Start by taking the beef tenderloin and placing it in the freezer; you want it to be in there for about 30 minutes. The goal is to have it firm up somewhat, which doesn’t take too long but does require a bit of patience. Once it’s more solid than it was, you can remove it from the freezer and start slicing it thinly.
2. Beef should be sliced very thinly, across the grain, with the goal of getting the thinnest possible slices.
3. In a mixing bowl, combine the fish sauce, lime juice, sugar, minced garlic, and black pepper. Stir until the sugar dissolves.
4. Add the beef slices to the bowl containing the marinade, making sure each piece is thoroughly coated. Allow it to sit for approximately 10 minutes to blend the flavors well.
5. The garnishes are prepared by cutting the red onion and red chili into very thin slices. The fresh cilantro and mint leaves used are chopped.
6. Following the marinating process, set the beef slices on a serving platter in a single layer.
7. Chop the cilantro. Evenly distribute the chopped cilantro, along with the mint leaves and optional Vietnamese coriander, over the beef.
8. Sprinkle the beef with slices of red onion, sliced chili, roasted peanuts, and fried shallots.
9. Evenly drizzle the sesame oil over the dish to add a rich, nutty flavor.
10. Serve as soon as possible as a starter or a light main dish, relishing the fresh, vibrant tastes.
Equipment Needed
1. Freezer
2. Sharp knife
3. Cutting board
4. Mixing bowl
5. Measuring spoons
6. Spoon (for stirring)
7. Serving platter
8. Chopping knife (for herbs and garnishes)
FAQ
- What cut of beef is best for Bo Tai Chanh?For this dish, beef tenderloin or eye fillet is recommended for its tenderness and smooth texture.
- Can I prepare this dish ahead of time?Prepare and serve Bo Tai Chanh to enjoy the flavors and texture; marinating too long can over-tenderize the beef.
- Is there a substitute for fish sauce if I don’t have any?You can use soy sauce in its place, but it will give the dish a slightly different flavor.
Other substitutes include:
• Worcestershire sauce: slightly sweeter, with a spicier, more complex flavor.
• Liquid aminos: not quite as savory as soy sauce but very close.
• Coconut aminos: slightly sweeter and less salty than soy sauce. - What can I use in place of Vietnamese coriander?You can use regular cilantro or omit it entirely if it is unavailable, but Vietnamese coriander adds a unique flavor.
- How do I ensure the beef is safe to eat raw?Select fresh, high-quality beef and keep it cold until you’re ready to use it. Thinly sliced, the beef will cure much faster with the lime. And using lime instead of lemon makes it a more traditional dish.
- What can I serve with Bo Tai Chanh?Steamed rice makes a wonderful accompaniment to this dish, and it can also be served as a light and refreshing appetizer in conjunction with other Vietnamese fare.
- How spicy is this dish?The heat can be modified by keeping the amount of red chili used in check. Use a little to start and increase to suit your tastes.
Substitutions and Variations
Beef tenderloin or eye fillet: You can use sirloin or any other lean cut of beef, as long as it is fresh.
Soy sauce: Use it for a completely different flavor profile. For a gluten-free substitute, use tamari.
You can use juice from a lime. Lemon juice can also be used, but it will give an alternate taste.
Substitute fresh parsley for the bold flavor of cilantro, or substitute with fresh basil for a more adventurous taste.
Red chili: If fresh chili is not available, substitute it with green chili or a small amount of red pepper flakes.
Pro Tips
1. Freeze the Beef Properly: To achieve the thinnest slices, make sure the beef is firm but not completely frozen. This makes it easier to slice against the grain, enhancing tenderness and mouthfeel.
2. Balance the Marinade: Taste the marinade before adding it to the beef. Adjust the lime juice, sugar, or fish sauce to your liking for a perfect balance between salty, tangy, and sweet.
3. Slice Ingredients Uniformly: Ensure all ingredients like the red onion and chili are sliced very thinly. Consistent slicing ensures even distribution and a harmonious blend of flavors and textures.
4. Use Fresh Herbs Generously: Fresh cilantro and mint add a burst of flavor, so be generous with these herbs. They should be freshly chopped right before serving to maintain their vibrant taste and aroma.
5. Roast and Crush Peanuts Freshly: If possible, roast your own peanuts for added flavor. Crushing them right before adding to the dish ensures maximum freshness and a delightful crunch.
Bo Tai Chanh Beef Carpaccio Vietnamese Style Recipe
My favorite Bo Tai Chanh Beef Carpaccio Vietnamese Style Recipe
Equipment Needed:
1. Freezer
2. Sharp knife
3. Cutting board
4. Mixing bowl
5. Measuring spoons
6. Spoon (for stirring)
7. Serving platter
8. Chopping knife (for herbs and garnishes)
Ingredients:
- 300g beef tenderloin or eye fillet, thinly sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 red chili, thinly sliced
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped mint leaves
- 1 small red onion, thinly sliced
- 2 tablespoons roasted peanuts, crushed
- 1 tablespoon fried shallots
- 1 tablespoon sesame oil
- 2 tablespoons Vietnamese coriander (optional)
Instructions:
1. Start by taking the beef tenderloin and placing it in the freezer; you want it to be in there for about 30 minutes. The goal is to have it firm up somewhat, which doesn’t take too long but does require a bit of patience. Once it’s more solid than it was, you can remove it from the freezer and start slicing it thinly.
2. Beef should be sliced very thinly, across the grain, with the goal of getting the thinnest possible slices.
3. In a mixing bowl, combine the fish sauce, lime juice, sugar, minced garlic, and black pepper. Stir until the sugar dissolves.
4. Add the beef slices to the bowl containing the marinade, making sure each piece is thoroughly coated. Allow it to sit for approximately 10 minutes to blend the flavors well.
5. The garnishes are prepared by cutting the red onion and red chili into very thin slices. The fresh cilantro and mint leaves used are chopped.
6. Following the marinating process, set the beef slices on a serving platter in a single layer.
7. Chop the cilantro. Evenly distribute the chopped cilantro, along with the mint leaves and optional Vietnamese coriander, over the beef.
8. Sprinkle the beef with slices of red onion, sliced chili, roasted peanuts, and fried shallots.
9. Evenly drizzle the sesame oil over the dish to add a rich, nutty flavor.
10. Serve as soon as possible as a starter or a light main dish, relishing the fresh, vibrant tastes.
