Vietnamese Beef Carpaccio (Bò Tái Chanh)

Step 1

Thinly slice the beef against the grain. For easier slicing, freeze the beef for about 15–20 minutes beforehand. If you prefer a char on the beef eye round, heat a skillet over high heat, add a little oil, and sear the beef for 2–3 minutes on each side until you get a golden crust then thinly slice against the grain.

Step 2

In a bowl, combine lime juice (2 tablespoons) and sliced beef, ensuring each piece is evenly coated. Let the beef “cook” for 15-20 minutes. Thinly slice the onions and soak in ice water to remove some of the pungency.

Step 3

In a small bowl, mix together lime juice (remaining 1 tablespoon), sugar, fish sauce, ground black pepper, MSG if using, fresh garlic and chili peppers.

Step 4

Spread your favorite herbs on a large plate. Drain the onions and add them on top of the herbs. Remove the beef slices from the lime water (discard water) and add to the bed of herbs and onions. Drizzle the dressing on top. Use as little or much as you like.

Step 5

Top the beef salad with fried shallots, fried garlic, and toasted peanuts. Serve with rice or shrimp crackers or enjoy it as a light, refreshing starter on its own.

Step 6

Simply heat in one minute intervals in microwave until puffy. Rotate and flip for even cooking. Break off into small pieces for serving.