Vietnamese Beef Carpaccio (Bò Tái Chanh)

By Vicky Pham

Ingredients

Instructions

1. Thinly slice the beef against the grain. Freeze it for 15–20 minutes first to make slicing easier.
2. Optional: heat a skillet over high heat with a little oil and sear the beef 2–3 minutes per side for a golden crust, then slice thinly against the grain.
3. Toss the sliced beef with 2 tablespoons of the lime juice until every piece is coated. Let it stand for 15–20 minutes.
4. Thinly slice the onion and soak it in ice water to reduce its sharpness. Drain before using.
5. In a small bowl, mix the remaining 1 tablespoon lime juice, sugar, fish sauce, black pepper, MSG (if using), garlic and chilli.
6. Spread herbs on a large plate, top with the drained onion, then lay the beef on top, discarding the lime water.
7. Drizzle the dressing over the salad to taste.
8. Top with fried shallots, fried garlic and/or toasted peanuts. Serve with rice, shrimp chips or rice crackers, or on its own.

Summarized from Vicky Pham's video. Watch it for the details.

More recipes with

GarlicOnionRiceBeefLimeShallot