Bo Tai Chanh – Seared Beef Salad

Bo Tai Chanh Recipe

This week’s Mom’s 52 recipe is a light dish that’s a bit of a cross between a beef carpaccio and a ceviche.  Bo Tai Chanh – Seared Beef Salad – is made from seared beef ribeye lightly tossed in a lime vinaigrette.  Bo Tai Chanh is often served as an appetizer in Vietnamese cuisine, although serving Bo Tai Chanh as a main dish is still a good idea in Mom’s book!

Bo Tai Chanh – Seared Beef Salad

INGREDIENTS:

  • 1/8 C. extra virgin olive oil (EVOO)
  • 1/2 C. white vinegar
  • 1/4 tsp. + 1/8 tsp. pepper
  • 1 Tbsp. + 1/2 tsp. sugar
  • 1/4 tsp. + 1/3 tsp. salt
  • 1/2 small sweet onion, thinly sliced
  • 2 Tbsp. canola oil
  • 2/3 lb. quality beef ribeye, thinly sliced
  • 1 Tbsp. lime juice
  • 1.5 C. (tightly packed) ngo om herb, chopped

    Ngo Om herb, for Bo Tai Chanh recipe and Canh Chua recipe
    Ngo Om herb, also known as Rice Paddy Herb, for Bo Tai Chanh.

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STEP 1:  MARINATE THE ONIONS IN THE VINAIGRETTE

  1. In a large measuring cup, combine 1/8 C. EVOO, 1/2 C. white vinegar, 1/4 tsp. pepper, 1 Tbsp. sugar, and 1/4 tsp. salt.  Whisk to mix well, and add the sliced sweet onions to this vinaigrette.  Set aside to marinate the onions.

    Vinaigrette for Bo Tai Chanh recipe
    Marinate the onions in a vinaigrette for Bo Tai Chanh.

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STEP 2:  SEAR THE RIBEYE

  1. In a small skillet, heat 2 Tbsp. canola oil on low-medium heat.  This is not a typical high heat searing method, since the intention is not to fully cook the outside.
  2. Working with only 3 or 4 pieces at a time, sear the sliced ribeye, cooking each for only about 5 seconds on each side, yielding slices that are still pink.  Set the seared ribeye aside in a large mixing bowl.  Repeat to sear all the ribeye slices.
    Bo Tai Chanh Recipe
    Sear the ribeye for Bo Tai Chanh.

    Bo Tai Chanh Recipe
    After searing the ribeye for Bo Tai Chanh, the meat should still be pink.

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STEP 3:  ASSEMBLE THE BO TAI CHANH

  1. Add to the seared ribeye 1/2 tsp salt, 1/8 tsp. pepper, 1/2 tsp. sugar, and 1 Tbsp. lime juice.  Mix well to combine.  The lime juice will further “cook” the ribeye.
  2. Add the marinated onions, only half of the vinaigrette, and the coarsely chopped ngo om herbs.  Toss gently.
  3. Plate Bo Tai Chanh, and serve with Nuoc Mam Cham – Dipping Fish Sauce.  You can also serve Bo Tai Chanh with rice or with crispy banh trang (rice paper).  Enjoy!

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