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January 10
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I love eating bo tai chanh. We make it at our house often and I also grew up eating it in quan nhau places in Little Saigon with my grandpa and uncles. It’s a great staple dish when I’m craving a lot of Vietnamese food and is always a hit with lunch or dinner guests. It also is a favorite next day lunch too. Just make sure to bring mouthwash or gum because of all the onions you’re eating raw!

This recipe is mostly from the Ravenous Couple.  I don’t change it up much, if at all, and I really like the way they blanche the meat just a bit beforehand to get that extra citrus taste.

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Ingredients:

  • 1 pound of beef (thinly sliced beef eye; I get mine at HMart)
  • 1 cup lemon juice or lime juice
  • 2.5 tbs sugar
  • pineapple juice or mango nectar
  • 1/2 red onion, thinly sliced
  • 1/2 white onion, thinly sliced
  • 1/2 bunch of rau ram (Vietnamese coriander) stems removed, leaves coarsely chopped (substitute with basil or mint if not available)
  • 2 tbs fried shallots pre fried, found in Asian groceries, known as Hanh Phi
  • 2 tbs roasted peanuts, coarsely chopped
  • ~2tbs nuoc mam cham, that I also use from Ravenous Couple. I store in in the fridge and use it whenever I need to in Vietnamese cooking.
  • 1 jalapeno (finely sliced)

Directions:

Mix lime or lemon juice with sugar until dissolve and set aside.

Fill half of a medium size sauce pan with pineapple juice and heat to a rolling boil. Quickly “blanch” some of the beef a bit at a time, no more then a few seconds or so removing it as it turns slightly opaque but still quite rare. Place in large mixing bowl.

Add the lime or lemon juice mixture and mix well, letting the acid do the rest of the cooking about 15-20 minutes, but use your judgement as to when to remove it from the acid. We like it pretty rare. Drain and squeeze out excess liquid from the meat. Mix in the onions, rau ram, mint and/or basil and drizzle with just a spoonful or two of  the nuoc mam (don’t over do it as you don’t want to overpower the fresh citrus taste) and mix well and adjust to taste. Transfer to serving platter and top off with crushed roasted peanuts, fried hanh phi, and jalepeno.