Bò Tái Chanh (Vietnamese Beef Salad)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring thinly sliced raw beef 'cooked' by a citrus marinade, tossed with fresh herbs, onions, and a tangy dressing. It's a refreshing and vibrant appetizer.
Đánh giá công thức này
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Nguyên liệu
- Beef sirloin or tenderloin500g
- Lime juice1/2 cup
- Fish sauce2 tbsp
- Sugar1 tbsp
- Garlic, minced2 cloves
- Red onion, thinly sliced1/2 medium
- Mint leaves1/4 cup, packed
- Cilantro, chopped1/4 cup, packed
- Thai basil leaves1/4 cup, packed
- Roasted peanuts, crushed2 tbsp
- Chili, thinly sliced (optional)1
- Saltto taste
- Black pepperto taste
- Water1 tbsp
Các bước
- 1
Slice the beef very thinly against the grain. Place in a bowl.
- 2
In a separate small bowl, whisk together lime juice, fish sauce, sugar, minced garlic, salt, and pepper. Add 1 tbsp water if needed to balance the dressing.
- 3
Pour about half of the dressing over the beef. Toss gently to coat. Let it marinate for about 10-15 minutes, allowing the lime juice to 'cook' the beef.
- 4
Add the thinly sliced red onion, mint leaves, cilantro, and Thai basil to the bowl with the beef. Toss gently.
- 5
Add the remaining dressing and toss again to ensure everything is well coated. Adjust seasoning if necessary.
- 6
Transfer the salad to a serving plate. Garnish with crushed roasted peanuts and sliced chilies (if using). Serve immediately.
