Vietnamese · Dinner
Lime-Cured Beef Tenderloin
Bo Tai Chanh
Saigon lime-cured beef tenderloin sliced paper-thin and dressed with lime juice, fish sauce, garlic, chilli, and rau ram, served over crisp shrimp crackers with rice vermicelli, pickled red onion, peanuts, and herbs.
$$$
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
725Calories
38gProtein
42gFat
58gCarbs
4gSugar
3gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Freeze beef 15 minutes to firm. Mince garlic, slice chilli into rings, slice red onion thin, pick herb leaves from stems, crush peanuts coarsely. Whisk lime juice, fish sauce, sugar, half the minced garlic (about 3 cloves), and chilli 1 minute off heat until sugar dissolves. Toss red onion with rice vinegar and salt, let sit 5 minutes until magenta.
2
Boil
Bring water to a rolling boil over high heat, drop vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake until noodles loosen into clean strands.
3
Fry
Heat oil in a saucepan over medium heat 3 minutes to 180C. Drop shrimp crackers one at a time, fry 5 seconds each until puffed triple size and pale crisp. Drain on paper towel.
4
Build
Slice firmed beef paper-thin against the grain. Lay slices on chilled plates, pour over lime dressing, scatter remaining minced garlic (about 3 cloves). Let cure off heat 3 minutes until beef edges turn pale pink.
5
Plate
Mound vermicelli on plates, fan cured beef alongside, scatter pickled red onion, herbs, crushed peanuts, fried shallot, and black pepper. Tuck shrimp crackers around the edge for scooping each bite.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) sushi-grade beef tenderloin
- 90ml (6 tbsp) fresh lime juice
- 4 tbsp fish sauce
- 2 tsp granulated sugar
- 6 garlic cloves
- 2 fresh red bird chilli
- 120g (4.2 oz) red onion
- 2 tsp rice vinegar
- 1 tsp fine sea salt
- 240g (8.5 oz) dried rice vermicelli
- 40g (1.4 oz) dried shrimp crackers
- 400ml (1 2/3 cup) neutral oil
- 20g (small handful) rau ram Vietnamese coriander
- 16g (small handful) Vietnamese mint
- 12g (small handful) cilantro
- 40g (1.4 oz) roasted peanuts
- 10g (2 tbsp) fried shallot
- 1 tsp ground black pepper