Lemon-Cured Sirloin

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

Bò Tái Chanh

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

Ingredients

Asia
Vietnam
Starter
South East Asia

Ingredients

Method