Bo Tai Chanh or Vietnamese Rare Beef Salad

Here's the instructional video for Bo Tai Chanh. It's a delicious salad made of rare beef in lime juice with fresh herbs. This dish makes a great appetizer and pairs perfectly with a cold beer! In Vietnam this is a common bar dish.
Ingredients:
1 lb eye of round or filet mignon steak
2-4 limes depending on size
1 small onion
2 tbsp minced garlic
1 minced shallot
1/2 tsp salt
1/2 tsp pepper
1 tsp mushroom seasoning
1 tbsp + 1 tsp sugar
2 tbsp cooking oil
1 tsp vinegar
Handful of Vietnamese coriander and mint leaves
2 tbsp crushed peanuts
2 tbsp fried shallots
Thai chilies (optional)
Dressing:
1 tsp sugar
1 tsp fish sauce
1/2 tsp water
Instructions:
1.Slice onions thinly and let it soak in ice water for 20 minutes. After 20 min drain water and mix with 1 tsp sugar and 1 tsp vinegar. Set aside.
2. Thinly slice beef and mix with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp mushroom seasoning, 1 tbsp sugar.
3. Squeeze fresh lime juice into the bowl with beef. Squeeze enough juice to fully cover the beef to allow the acidic juice to cook it. Let it marinade in the fridge for 15 minutes.
4. Prepare dressing by mixing all ingredients together.
5. Remove Vietnamese coriander and mint leaves from stems and chop.
6. Heat up oil in a pan and fry minced garlic and shallots till golden brown and crispy.
7. After 15 minutes of marinating you will see the color of the beef change due to the lime juice. Drain out excess lime juice.
8. Combine the beef with sliced onions, herbs and fried garlic and shallots in a bowl. If there's excess oil from the garlic and shallots also pour that in too as it adds great flavor.
9. Add the dressing a bit a time and season to taste. I didn't use all of the dressing, only 1 1/2 tsp.
10. Toss everything together and plate. Add crushed peanuts, fried shallots and Thai chilies if you want a kick.
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[@mariamoreira8424]

Wowww I’m going to try!!

[@autumnsky2078]

Cảm ơn Mai nhiều

[@MaiHomeCooking]

You’re welcome!! 🥰

[@HomeGardenplantscare]

nice

[@MaiHomeCooking]

Thank you!