Gỏi Bò Tái Chanh, or Vietnamese Rare Beef Salad, is a vibrant and refreshing dish that bursts with contrasting textures and flavors. This iconic salad showcases the delicate sweetness of thinly sliced rare beef, the zesty tang of lime juice, the crunchy freshness of herbs, and the satisfying earthiness of roasted peanuts. The key to a truly exceptional Gỏi Bò Tái Chanh lies in the quality of the ingredients and the perfect balance of sweet, sour, salty, and spicy elements. It's a dish that's both simple and sophisticated, perfect for a light lunch, a flavorful appetizer, or a stunning addition to any Vietnamese feast.
The magic of Gỏi Bò Tái Chanh lies in its surprisingly simple preparation, making it achievable even for novice cooks. This recipe provides a detailed, step-by-step guide to crafting this delicious salad, ensuring you achieve the perfect balance of flavors and textures. From selecting the freshest ingredients to mastering the art of the perfect marinade, we'll walk you through every stage of the process. Let's get started!
Tools Needed
- Kitchen paper towels
- Knife
- Bowl
- Colander
- Pot
- Refrigerator
Ingredients
- Thang beef: 500g
- Lemons: 5 medium
- Onions
- Sugar: 1 teaspoon + 6 tablespoons
- Vinegar: 1 tablespoon
- Fish sauce: 6 tablespoons + 2-3 tablespoons
- Chili peppers
- Mint or basil
- Roasted sesame peanuts
- Fried onions
Step-by-Step Instructions
Step 1. Prepare the Beef and Marinade
- Wash the beef with diluted salt, then pat dry with kitchen paper towels. Do not soak the meat. For easier cutting, freeze for 40 minutes.
- Thinly slice the beef.
- Juice the lemons and add the juice to the beef. Marinate for 30 minutes in the refrigerator.
Step 2. Prepare the Garnishes and Dressing
- In a bowl of ice water, dissolve sugar and vinegar. Add thinly sliced onions to reduce pungency.
- Prepare chili peppers and herbs for garnish.
- Mix sugar, fish sauce, and lemon juice in a bowl.
Step 3. Blanch and Season the Beef
- Bring a pot of water to a boil. Add the marinated beef, stirring with chopsticks. Blanch for 6-7 seconds (rare) or 10-12 seconds (medium).
- Add 2-3 tablespoons of fish sauce to the blanched beef and mix well.
Step 4. Assemble and Serve the Salad
- Combine the blanched beef, onions, herbs, and chili peppers in a bowl. Drizzle with additional salad dressing, and mix gently.
- Taste and adjust seasoning. Garnish with roasted sesame peanuts, fried onions, and lemon slices.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Use Thang beef for a lean and soft texture, or beef shank for a crispier texture.
- Don't soak the beef; simply pat it dry after washing.
- Adjust the blanching time according to your preference for doneness.
Nutrition
- N/A
FAQs
1. Can I use pre-marinated beef for Gỏi Bò Tái Chanh?
It's best to marinate your own beef to control the flavor and ensure freshness. Pre-marinated beef may contain added sugars or preservatives that alter the taste.
2. What if I don't have all the herbs listed in the recipe?
Feel free to substitute with similar herbs you have on hand. Cilantro, mint, and Thai basil are the most crucial for the authentic flavor, but you can add others you enjoy.
Enjoy your freshly made Gỏi Bò Tái Chanh! This vibrant salad is a testament to the beauty of simple, fresh ingredients and bold flavors. With a little practice, you'll be wowing friends and family with this delicious Vietnamese classic.