Bo Tai Chanh (Vietnamese Beef Carpaccio)
Bo Tai Chanh, or Vietnamese Beef Carpaccio, is a refreshing and light protein-packed dish that is flavorful and delicious. Made with juicy and tender wagyu beef mixed in a delicious umami sauce, this dish is undeniably delicious.
Servings: 1
Calories: 315kcal
Ingredients
Carpaccio Sauce
- ¼ cup Fish Sauce
- 1 teaspoon Sugar
- ½ Lime (Juiced)
Beef and Garnishes
- 4 oz Beef tenderloin slices
- Shallots (Diced)
- Air Fried Garlic Chips (Optional)
Nutrition & Macros
- 315 Calories
- 38 g Protein
- 15 g Fat
- 9 g Carbs
Instructions
- Gather all the marinade ingredients. Mince the cilantro into small pieces. A method I like to use for cutting larger quantities of cilantro for sauces and marinade is to roll the cilantro bunch into a ball and cutting through that. In a small bowl, mix together the cilantro, fish sauce, and the sugar. Squeeze in the lime juice. Taste the marinade and adjust by adding more sugar or lime juice to your liking.
- Prepare the air-fried garlic chips if using. This consists of slicing the garlic into slices, spraying with cooking spray, and putting them in the air fryer for a few minutes at 380 degrees Fahrenheit. Check out this recipe for air-fryer garlic chips for more details.
- Weigh 4 ounces of beef and begin arranging the beef slices on a plate.
- Carefully pour the marinade over the beef slices so that each slice is soaked through with the marinade.
- Slice the shallots into small slices. Top the beef with shallots and garlic chips.
- Enjoy the delicious Vietnamese beef carpaccio!
Nutrition
Calories: 315kcal