Bo Tai Chanh
Vietnamese beef ceviche made with thinly sliced raw beef cured in lime juice, fish sauce, and aromatics. A refreshing and vibrant appetizer with bright citrus flavors and tender beef.
- Total time
- 20 min
- Servings
- 4
- Calories
- 185
- Protein
- 28g
Ingredients
- 1 lb beef tenderloin or sirloin, very thinly sliced
- ¾ cup fresh lime juice
- 3 tbsp fish sauce
- 3 cloves garlic, minced
- 1 whole Thai red chili, thinly sliced
- 1 whole shallot, thinly sliced
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- 1
Arrange thinly sliced beef on a large plate or shallow serving dish in a single layer.
- 2
In a bowl, combine lime juice, fish sauce, minced garlic, sugar, salt, and black pepper. Stir until sugar dissolves.
- 3
Pour the lime-fish sauce mixture evenly over the beef. Let sit for 5-7 minutes, allowing the acid to cure the meat.
- 4
Top with sliced Thai chili, shallot, mint, and cilantro leaves just before serving.
- 5
Gently toss to combine and serve immediately with crackers or rice paper on the side.
Tools you’ll need
- sharp knife or meat slicer
- cutting board
- large shallow serving plate or bowl
- small mixing bowl
- spoon
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