Imagine a dish that transforms simple ingredients into a symphony of taste, where tender beef meets zesty lime and fresh herbs in a dance of Vietnamese culinary magic. Bò Tái Chanh is not just a salad; it's a lightning-fast, flavor-packed experience that will transport your taste buds straight to the vibrant streets of Vietnam. In just 20 minutes, you'll create a restaurant-quality dish that's both refreshing and incredibly satisfying, proving that extraordinary cuisine doesn't always require hours of preparation.
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Cuisine: Vietnamese
Serves: 2 servings
Ingredients
- 200g beef tenderloin, thinly sliced
- 1/4 cup lime juice
- 1 tablespoon fish sauce
- 1 red chili, sliced
- 1 cup mixed greens
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup sliced red onion
Instructions
- Begin by preparing the beef tenderloin. Place the beef in the freezer for about 15-20 minutes to firm it up, making it easier to slice thinly. Once firm, remove it from the freezer and slice it thinly against the grain into bite-sized pieces.
- In a mixing bowl, combine the lime juice and fish sauce. Whisk together until well blended. This will be the dressing for your salad.
- Add the sliced red chili to the dressing mixture. If you prefer a milder flavor, you can remove the seeds from the chili before slicing.
- In a separate bowl, combine the mixed greens, fresh mint leaves, fresh cilantro leaves, and sliced red onion. Toss gently to mix the greens and herbs together.
- Heat a non-stick skillet over medium-high heat. Once hot, add the sliced beef tenderloin to the skillet. Sear the beef for about 1-2 minutes, stirring occasionally, until it is just browned but still rare. Be careful not to overcook the beef.
- Remove the skillet from the heat and immediately add the cooked beef to the bowl with the mixed greens and herbs. Pour the lime and fish sauce dressing over the top.
- Toss everything together gently, ensuring that the beef and greens are evenly coated with the dressing.
- Serve the salad immediately on plates, garnished with additional fresh herbs or chili slices if desired. Enjoy your Vietnamese Rare Beef Salad Bò Tái Chanh!
Tips
- Freezing Technique: Partially freezing the beef for 15-20 minutes is crucial for achieving those perfectly thin, uniform slices. Use a sharp knife and cut against the grain for maximum tenderness.
- Freshness is Key: Use the freshest herbs possible - mint and cilantro should be bright green and crisp. This dramatically enhances the salad's flavor profile.
- Beef Cooking Hack: When searing the beef, work quickly and keep the heat high. You want a quick sear that leaves the center rare and tender.
- Dressing Balance: Taste your lime juice and fish sauce mixture before adding to the salad. The perfect balance should be tangy, slightly salty, with a hint of heat from the chili.
- Serving Suggestion: Serve immediately after tossing to maintain the herbs' freshness and the beef's optimal temperature. Garnish with extra herbs for a stunning presentation.
Nutrition Facts
Calories: 238kcal
Carbohydrates: 9g
Protein: 23g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 60mg
