Bò Tái Chanh | Vietnamese Beef Carpaccio Recipe

Bò Tái Chanh (Vietnamese Beef Carpaccio)

Bò Tái Chanh (Vietnamese Beef Carpaccio)

Yield: 4
Author: Chef Tu David Phu
Did you know that there’s Vietnamese cuisine centered around drinking? It's a cuisine similar to Spanish Tapas, called "Nhậu." And like Spanish Tapas, it's filled with delicious bites, such as Bò Tái Chanh. Like carpaccio, the quality of this dish is measured in two things: [1] The perfect garnishes that provide a refreshing bite with incredible textures and bright flavors; [2] The ability to slice the beef thinly (I’ll be using my Yu Kurosaki Senko Sujihki from Seisuke Knife).
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Ingredients

Nước Chấm (The Dressing)
Beef & Garnishes

Instructions

Make the Nước Chấm (The Dressing)
  1. Chop Thai Chili
  2. Mince garlic and shallot
  3. In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
  4. Add2 tsp. of Fermeneted Chiil
  5. Add 1/4 cup of Lemon Juice
  6. Add 1 cup of Coconut Water
  7. Add 1/4 cup of Son Fish Sauce
  8. Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  9. And last, stir the sauce until the ingredients all well incorporated.
Assemble the Bò Tái Chanh
  1. Trim your piece of beef to remove all fat and gristle
  2. Use a long sharp knife to slice across the grain, thin as possible
  3. Line the slices of beef onto a piece of plastic wrap.
  4. Assemble the slices of beef in a single layer that measures 5 inches in diameter.
  5. Cover the sliced beef with another piece of plastic wrap.
  6. Use a rolling to gently tap the beef slices to tenderize the slices.
  7. Remove the top piece of plastic and invert the beef slices, so the remaining plastic side faces up on a large plate.
  8. Garnish the beef with scallions, mint, cilantro, fried garlic, and fried shallot.
  9. And last, dress the carpaccio with the 2 tbsp. of Nước Chấm. Serve with bánh tráng mè

Notes

How to make bánh tráng mè

https://www.youtube.com/watch?v=cIfbbL37pPo

Recommended Products

Black Sesame Tapioca Crackers

Aged Son Fish Sauce

Seisuke Knife

https://cheftu.com/recipelibrary/botaichanh
TDP Enterprises, LLC
tartare, beef, carpaccio, nhua, tapas, drinking, beer, wine, raw, fresh
snack, appetizer
Vietnamese
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Hi there!

I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.

From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.

These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.

Explore My Work

Curious about what I’ve been up to? Dive into the stories, flavors, and passions that shape my journey:

  • GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.

  • Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.

  • The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.

  • Food Journeys – From TEDx talks to culinary panels, I share stories that explore culture, community, and the connections we create through cuisine.