Vietnamese Beef Appetizer Salad (Bo Tai Chanh)

Name: Vietnamese Beef Appetizer Salad (Bo Tai Chanh)
Yield: 2 servings
Cuisine: Asian
Ingredients: 250 g beef; 500 ml Pineapple juice, canned or bottled, unsweetened, with added ascorbic acid; Lime juice, raw; 1 pcs Bell pepper; 1 pcs Onion, Norwegian, raw; 2 pcs Chili pepper; 3 pcs green onions; cilantro; 2 tbsp Peanuts, all types, oil-roasted, without salt; 2 tbsp sugar; 3 tbsp Sauce, fish, ready-to-serve; 3 tbsp warm water; 2 pcs garlic clove; 1 tsp chili flakes; 2 tbsp Lime juice, raw

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A fresh and zesty Vietnamese salad featuring thinly sliced beef, bell pepper, and pineapple juice, tied together with a fragrant dressing.

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Method

Slice the beef into thin pieces.

Cut the bell pepper into fine matchsticks and slice the onion into thin wedges.

Prepare the dressing by mixing sugar, fish sauce, warm water, garlic, chili flakes, and lime juice.

Combine all the salad ingredients, toss with the dressing, and garnish with peanuts and fresh herbs.

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Vietnamese Beef Appetizer Salad (Bo Tai Chanh)

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