Bo Tai Chanh – Beef Carpaccio Recipe

Freeze and slice beef

If your beef is not already paper-thin, place the beef tenderloin in the freezer for 20–30 minutes until firm but not frozen solid. Using a sharp knife, slice the beef as thinly as possible across the grain into carpaccio-style slices. Arrange the slices in a single overlapping layer on a chilled serving plate.

Prepare marinade

In a small bowl, whisk together the fresh lime juice, fish sauce, light soy sauce, granulated sugar, neutral oil, and freshly ground black pepper until sugar dissolves and the dressing is homogeneous.

Marinate beef

Drizzle about half of the marinade evenly over the arranged beef slices, making sure to cover all pieces. Let sit at room temperature for 5–8 minutes to slightly 'cook' the beef with the acid and absorb flavor. Reserve the remaining marinade to dress the salad components and for guests to add as desired.

Prepare herbs and aromatics

Thinly slice the shallot into half-moons and rinse briefly in cold water if you want milder shallot flavor; drain thoroughly. Stack and chiffonade the Thai basil and mint leaves. Roughly chop cilantro. Thinly slice the bird's eye chili (remove seeds if you prefer less heat).

Combine crunchy components

Toast peanuts lightly in a dry pan over medium heat for 1–2 minutes if not already roasted; roughly chop. If making homemade fried shallots, thinly slice an extra shallot and fry in oil until golden, then drain on paper towel. In a small bowl combine chopped peanuts and fried shallots.

Top beef with aromatics

Scatter the shallot slices, chili, chopped cilantro, basil, and mint evenly over the marinated beef. Sprinkle the chopped peanuts and fried shallots on top for texture.

Prepare optional vermicelli and greens

If using rice vermicelli, blanch 0.5 cup in boiling water for 30–45 seconds until pliable, then drain and rinse under cold water. Toss with a pinch of salt and a teaspoon of the reserved marinade to flavor. Arrange baby mixed greens or lettuce on or alongside the plate as a bed for the carpaccio.

Dress and finish: Taste the reserved marinade and add a pinch more salt or lime if needed. Drizzle remaining marinade sparingly over the herbs and beef (not so much that the plate pools). Garnish with lime wedges on the side for extra acidity at service.

Serve immediately: Serve the Bo Tai Chanh chilled or at cool room temperature so the beef remains tender. Provide extra chopped chilies, peanuts, and fried shallots at the table if desired.