Bo tai chanh | Carpaccio in lemon

in Recipes, Rice table

Ingredients

  • 250 g tender beef, like round steak and roast beef
  • 100 ml lemon juice (= about 4 lemons)
  • 1 tbsp fish sauce
  • 2 tsp sugar
  • basic fish dipping sauce Nuoc cham
  • fresh herbs to taste: coriander, mint, Thai basil, etc.
  • 1 small red onion, thinly sliced
  • red chili, thinly sliced (seeded for less pit)
  • roasted peanuts Dau phong rang, chopped
  • fried onions, ready-to-eat or selfmade
  • large prawn crackers (optional)

Preparation

  1. Dissolve the sugar and fish sauce in the lemon juice.
  2. Cut the beef into very thin strips and add to the lemon mixture. Stir well and leave for about 20 minutes.
  3. Tear or chop the herbs coarsely and place in a bowl with red onion and chili.
  4. Let the meat drain in a colander. If you do not like very acidic, you can squeeze cautiously a little more lemon juice from the meat.
  5. Add the meat to the bowl with fresh herbs. Pour about 2 teaspoons basic fish dipping sauce over the carpaccio. Sprinkle the fried onions and roasted peanuts on the carpaccio and stir well. Serve with prawn crackers.