Bò Tái Chanh (Vietnamese Beef Carpaccio) Recipe
Bò Tái Chanh (Vietnamese Beef Carpaccio)
Yield: 4
Did you know that there’s Vietnamese cuisine centered around drinking? It's a cuisine similar to Spanish Tapas, called "Nhậu." And like Spanish Tapas, it's filled with delicious bites, such as Bò Tái Chanh. Like carpaccio, the quality of this dish is measured in two things: [1] The perfect garnishes that provide a refreshing bite with incredible textures and bright flavors; [2] The ability to slice the beef thinly (I’ll be using my Yu Kurosaki Senko Sujihki from Seisuke Knife).
Ingredients
Nước Chấm (The Dressing)
Beef & Garnishes
Instructions
Make the Nước Chấm (The Dressing)
- Chop Thai Chili
- Mince garlic and shallot
- In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
- Add2 tsp. of Fermeneted Chiil
- Add 1/4 cup of Lemon Juice
- Add 1 cup of Coconut Water
- Add 1/4 cup of Son Fish Sauce
- Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
- And last, stir the sauce until the ingredients all well incorporated.
Assemble the Bò Tái Chanh
- Trim your piece of beef to remove all fat and gristle
- Use a long sharp knife to slice across the grain, thin as possible
- Line the slices of beef onto a piece of plastic wrap.
- Assemble the slices of beef in a single layer that measures 5 inches in diameter.
- Cover the sliced beef with another piece of plastic wrap.
- Use a rolling to gently tap the beef slices to tenderize the slices.
- Remove the top piece of plastic and invert the beef slices, so the remaining plastic side faces up on a large plate.
- Garnish the beef with scallions, mint, cilantro, fried garlic, and fried shallot.
- And last, dress the carpaccio with the 2 tbsp. of Nước Chấm. Serve with bánh tráng mè
Notes
How to make bánh tráng mè
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