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Bo Tai Chanh - Rare Beef Lime Salad

Tender and so flavorful with the lime, fish sauce, and spicy herbs
Author: Lana Salant (Ethical Omnivore Movement)


  • 2 lbs. thinly sliced grass-fed beef any lean cut is fine
  • ½ medium organic onion thinly sliced
  • 2 whole organic lime
  • 2 cups pineapple juice
  • fish sauce
  • vinegar
  • sugar
  • fresh organic chillies
  • crushed organic peanuts
  • ½ organic red bell pepper optional
  • 1 large can of pineapple juice


  • ground organic soybean sauce
  • minced organic garlic
  • minced organic chillies
  • organic lime
  • organic sugar
  • ground organic soy bean sauce


  • Boil pineapple juice. You want to dip the sliced beef in the hot pineapple juice and remove right away. I like to use a small strainer.
  • Drain the beef liquid.
  • Squeeze 3 whole lime in a bowl. Add the beef to the lime juice. Wrap up the beef and let cool in the fridge while you work on other steps.
  • Add about 2 tablespoons of sugar and 1 tablespoon of vinegar to the sliced onions.
  • Rough chopped the Vietnamese coriander. Thinly slice the red bell pepper.
  • Prepare the peanuts.
  • Add some fish sauce to the beef and mix.
  • Add the bell pepper, fresh chillies and sliced onions to the beef and mix.
  • Move the beef salad to a clean plate. Top off with crushed peanuts and coriander.
  • Enjoy!


To get tender meat, try cooking small portions of the sliced beef in pineapple juice or coconut juice. Bo tai chanh can be eaten with different sauce, nuoc cham. If you have access to soy bean sauce, I highly recommend that but a simple chili ginger fish sauce would be great as well.