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
- 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
STEP 1: MARINATE THE ONIONS IN THE VINAIGRETTE
- 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.
STEP 2: SEAR THE RIBEYE
- 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.
- 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.
STEP 3: ASSEMBLE THE BO TAI CHANH
- 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.
- Add the marinated onions, only half of the vinaigrette, and the coarsely chopped ngo om herbs. Toss gently.
- 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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