Name: Lemon-Cured Sirloin (Bò Tái Chanh)
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: 2 teaspoons sugar; 1 large handful rice paddy herb, roughly chopped; 1 teaspoon fine white pepper; 1 large handful sawtooth coriander, roughly chopped; 1 tablespoon fish sauce; 2 tablespoons chopped roasted peanuts; 1 bird’s eye chilli, sliced; 400 ml (14 fl oz) lemon juice; dipping fish sauce, to serve; 1 teaspoon salt; ½ small red onion, finely sliced; ½ teaspoon garlic oil, reserved from frying the garlic; 1 large handful bean sprouts; 1 garlic clove, finely chopped and fried; 500 g (1 lb 2 oz) sirloin, trimmed of fat and sliced as thinly as possible

Preparation info

Serves
6

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: This traditional salad is a perfect starter. It is a ‘rare’ treat — so refreshing, crisp and aromatic. Described by some as ‘Vietnamese carpaccio’, Bo Tai Chanh is a particular favourite in Suzanna’s and my family.

Rice paddy herb and sawtooth coriander (cilantro) are essential for this dish and should not be substituted. The rice paddy’s sharp citrus character and the sawtooth’s powe