Traditional Vietnamese Recipe - BÒ TÁI CHANH (RARE BEEF IN LIME JUICE SALAD)
500 g beef (eye of round/ sirloin) thinly sliced against the grain
1 white onion thinly sliced and soaked in ice water
4 limes juiced
1 knob garlic minced
½ carrot shredded
1 cucumber sliced into 1/2cm slices.
¼ cup roasted peanuts.
½ cup of bean shoots
Crispy fried shallot
3 tbsp. sugar
Vietnamese herbs: mint, coriander, saw tooth coriander rinsed well and roughly chopped
Salt, pepper & stock power to taste
Drain the sliced onion and mix with 2 tbsp sugar and 3 tbsp vinegar. Set aside.
Season the beef with salt, pepper and chicken stock, about half a teaspoon each. Add 1 tbsp sugar to balance out the sourness of lime juice. Let sit 10 minutes.
Mix the beef with the lime juice. Let sit for 15-20 minutes. The acid in the citrus will cook the beef.
Heat some oil in a pan and fry the minced garlic till golden brown. Pour over the beef.
To assemble the dish, arrange a bed of herbs on a large platter. Top with the sweet sour onion, and then the rare beef in lime juice. Garnish with roasted peanuts, fried shallots and red pepper slices. Serve with soy sauce as a dipping sauce.