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Lemon Cured Beef Salad (Goi Bo Tai Chanh) recipe

This traditional Vietnamese lemon cured beef salad is perfect for a light lunch or dinner. It's full of fresh and crispy vegetables, savory herbs and spices, along with tender slices of rare beef.
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Cuisine Vietnamese

Ingredients
  

  • 300 g sirloin trimmed of fat and sliced as thinly as possible
  • 3 tbsp lime juice
  • 3 tbsp fish sauce
  • 1/2 tbsp sugar
  • 1 tsp fine white pepper
  • 2 garlic cloves finely chopped and fried until crispy
  • 1/4 cup of shallots roughly chopped
  • 1/4 cup of coriander roughly chopped
  • 1/4 cup of saw-leaf coriander roughly chopped
  • 1 cup of bean sprouts
  • 1/2 small red onion finely sliced
  • 2 kaffir lime leaves finely sliced
  • 2 tbsp of lemongrass finely sliced
  • 2 tbsp roasted peanuts
  • 2 tbsp crispy fried Asian shallots
  • 1 bird’s eye chili sliced

For the Nuoc Cham (Vietnamese dipping sauce):

  • 4 tbsp hot water
  • 2 tbsp sugar
  • 1 tbsp fish sauce
  • 1 tbsp white vinegar
  • 1 clove garlic finely chopped
  • 1 chilli finely chopped

Instructions
 

  • Combine the lime juice, fish sauce, sugar, pepper.
  • On a plate, arrange the sirloin on a single layer and marinate in the lime juice mixture for 10 minutes, ensuring all the meat is covered. Transfer to fridge until ready.
  • Meanwhile, prepare all the herbs and vegetables. Mix the nuoc cham and set aside.
  • Remove the sirloin from the lime mixture and drain the excess juice. Combine with the herbs, chilli, lemongrass, red onion and bean sprouts.
  • Transfer onto a serving plate and garnish with the fried garlic, crispy fried Asian shallots, peanuts and kaffir lime leaves.
  • Dress with nuoc cham and a squeeze of lime juice.
Keyword salad, beef
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