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Bo Tai Chanh Recipe
Sally Mckenney

Bo Tai Chanh Recipe

Bò Tái Chanh is a traditional Vietnamese salad made with thin slices of beef gently cured in lime juice and tossed with a flavorful fish sauce dressing, fresh herbs, and fried aromatics. Light, refreshing, and full of zesty flavors, it’s the perfect dish for warm days or as a festive starter.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 3
Course: Bo Tai Chanh Recipe
Cuisine: Salad, Vietnamese
Calories: 260
Ingredients Video Notes

Ingredients
  

For The Dressing (Nước Chấm)

  • 1 cup coconut water
  • ¼ cup fresh lemon juice
  • ¼ cup Son fish sauce (or any high-quality fish sauce)
  • 2 tsp Thai chili, chopped
  • 2 tsp garlic, minced
  • 2 tbsp shallot, minced
  • 2 tsp sambal (fermented chili paste)
  • 1 tbsp organic sugar (or ⅓ tsp stevia for low-cal option)
For The Beef & Garnishes
  • 8 oz sirloin beef flap (or filet mignon, very fresh)
  • 1 tbsp fried shallot
  • 1 tbsp fried garlic
  • 1 tbsp scallions, thinly sliced
  • ⅛ cup fresh cilantro leaves, picked
  • ⅛ cup fresh mint leaves, picked
  • ⅛ cup julienned red radish

Video

Notes

Required Kitchen Tools

When preparing Bò Tái Chanh, having the right tools makes the process much easier:
  • Sharp Chef’s Knife: Essential for slicing beef thinly against the grain.
  • Mixing Bowls: One medium bowl for dressing and one large bowl for salad assembly.
  • Rolling Pin (Optional): To gently tenderize thin beef slices.
  • Plastic Wrap: Useful for flattening beef evenly before plating.
  • Serving Plate or Platter: To beautifully arrange your beef carpaccio-style with garnishes.
With these essentials on hand, you’ll set yourself up for a smooth and authentic cooking experience.