Beef Tenderloin Cured with Lime Juice and Onions

Bò Tái Chanh

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

This is the Vietnamese version of beef tartare. To keep the authenticity of the recipe, you will need to use a very high-quality cut of beef. If this is difficult to find (ask your butcher; don’t use the plastic-wrapped meat at the supermarket), you can still duplicate this dish by very lightly searing the meat first. Round steak is the meat generally used in Vietnam, but with access to so many great cuts in the United States, we use beef tenderloin here. The meat must be cut into paper-thin slices with your sharpest knife before being marinated in a lime, garlic, and fish sauce combination. This is a popular dish served at nhau, a night of revelry, food, and heavy drinking. A favorite nhau meal is bo bay mon, or “seven courses of beef.”

Ingredients

    Method