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Beef Carpaccio, Vietnamese Style

Bo Tai Chanh (Vietnamese Beef Carpaccio with Lemon)

 

Servings:

Serves 4-6 (on one plate family style )

Ingredients:

1/2 lb Filet mignon, sirloin, or eye of round

2 Lemons, juiced

2 tsp Nuoc Mam (Vietnamese Fish Sauce)

About 1/2 cup chopped herbs : rau ram (Vietnamese coriander), chives, and mint. Thai basil and cilantro.

Hanh Phi (Vietnamese Fried Shallots. Recipe below)

Optional: 1/2 Orange, juiced or 1 chili pepper, chopped.

Directions:

Wash and clean the beef. If you don’t plan to sear it, then cover the beef and place it in the freezer for 15 minutes. You don’t want to freeze the beef, just stiffen it enough so that it’s easier for slicing thinly. If you do plan to sear the beef, heat a pan on high until it is very hot. Drizzle a bit of oil and quickly sear the beef. It’s OK if it’s not uniformly browned. You want just enough for color without cooking it through. Then remove the beef from the pan and let it rest.

In a shallow bowl, squeeze 2 lemons and 1/2 orange. Add 2 tsp fish sauce.

Slice the filet mignon, sirloin, or eye of round beef as thinly as possible. Make sure you’re slicing against the grain so that the beef is easier to chew. Add the beef to the lemon/orange/fish sauce mixture and let it “cook” for about 10 to 15 minutes.

prepare the fried shallots and wash and pluck your choice of herbs. You can leave the leaves whole, or chop them up.

When the beef is “cooked” to your liking, drain any excess marinade juices. Add the herbs and fried shallots and toss.

Hanh Phi (Vietnamese Fried Shallots)

 

Ingredients:

As many shallots as you’d like

Oil for frying

Directions:

Clean shallots, removing roots and stems, and peeling the outer skin. Slice thinly.

 

Deep-fry in hot oil until golden and crispy. Drain on paper towels.

 

Notes:

If you like beef Carpaccio then you will like bo tai chanh. This dish is very easy to make, flavorful and elegant. This is a great appetizer that can be served alone, with shrimp chips, or black sesame rice crackers (banh da). Beef round eye and tenderloin are great cuts for this dish but you can fancy it up with filet mignon if you wish. Typically, the beef is completely raw, then marinated in lemon juices in order to “cook” it. Some people use lime juice or pineapple juice and cook the beef lightly in pineapple juice. Others sear the beef before curing it with lime juice.

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2 Comments on “Beef Carpaccio, Vietnamese Style”

  1. Tori February 6, 2012 at 9:13 am #

    When can we make this at home?

  2. Grandma February 8, 2012 at 5:41 pm #

    Sounds soooooooooo yummy

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