Bo Tai Chanh (Vietnamese Lime-Cured Beef Salad)
Paper thin rare beef tossed in lime and a sweet, salty dressing with crunchy veg and plenty of fresh herbs.
Made with Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelMedium
- Costabout £1.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the onion slices in a bowl of cold water for 10 minutes to take the edge off, then drain well.
10 min - 2
Take the steak out of the fridge 20 minutes before cooking and pat dry. Heat the oil in a frying pan over a high heat until smoking.
- 3
Sear the steak for 1 to 2 minutes on every side, including the edges, until well browned outside and rare in the middle. Whole pieces are safe to eat rare because the outside is sealed in the hot pan.
6 min - 4
Rest on a board for 10 minutes, then chill for 15 minutes to firm up. Slice across the grain as thinly as you can.
25 min - 5
Toss the beef with the lime juice and leave for 5 minutes. Tip any juices into the bowl too.
- 6
Mix the cucumber, carrot, drained onion, herbs and chilli in a large bowl. Add the beef and your ready made nuoc cham (see the base recipe) and toss gently.
- 7
Pile onto plates and scatter with sesame seeds. Serve straight away.
Tips
- Only use a whole, solid piece of steak for rare beef. Never use mince or pre-sliced beef.
- Chilling the seared steak makes it much easier to slice thinly with a sharp knife.
- Dress the salad just before eating or the herbs and vegetables will wilt.
Storing and freezing
Best eaten fresh. Keep any leftovers in the fridge for up to 1 day and eat cold. Do not freeze.
Questions
Is the beef raw?
No. It is seared all over and left rare inside. Cook it for longer, about 4 minutes a side, if you prefer it medium.
Is this gluten free?
Yes, as long as your fish sauce is gluten free. It is also dairy free, egg free and nut free.
Which steak works best?
Sirloin or fillet, kept in one thick piece. Rump also works but slice it very thinly against the grain.
More made with nuoc cham (vietnamese dipping sauce)
Tom Nuong Xa (Lemongrass Grilled Prawns)
GFDFEFThai Red Curry Chicken Wings with Lime Dipping Sauce
GFDFEFSticky Massaman Chicken Wings with Lime Dipping Sauce
GFDFEFNem Nuong Cuon (Grilled Pork Rice Paper Rolls)
NFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.