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.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Freeze beef 15 minutes to firm. Mince garlic, slice chillies into rings, slice red onion thin, pick herb leaves from stems, crush peanuts coarsely. Whisk lime juice, fish sauce, sugar, half the garlic (3 cloves), and chillies 1 minute off heat until sugar dissolves. Toss red onion with rice vinegar and salt, let sit 5 minutes until magenta.
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.
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.
Build
Slice firmed beef paper-thin against the grain. Lay slices on chilled plates, pour over lime dressing, scatter remaining garlic (3 cloves). Let cure off heat 3 minutes until beef edges turn pale pink.
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.