Vietnamese rare beef salad (bo tai chanh) recipe

Step 1

For the pickled vegetables, place all ingredients in a medium bowl with a large pinch of fine salt and mix well (vegetables don’t need to be fully covered in liquid). Chill for 1-2 hours (no longer, or vegetables will begin to break down).

Step 2

For the beef, mix all ingredients well in a medium bowl with a large pinch of fine salt, then chill for at least 30 minutes or up to a maximum of 2 hours, making sure the beef is well coated in the marinade.

Step 3

For the salad, combine all ingredients in a large bowl. Drain beef and pickled vegetables and toss through the salad.

Step 4

Transfer salad to a serving platter. Garnish with peanuts, shallots and extra herbs, and serve with lime wedges and prawn crackers on the side.