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Vietnamese Lemon Beef Salad

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A few months ago I had this delicious dish at Tu Lan, and I was trying to find a recipe so that I could try to make it myself. On Tu Lan's web site, they list this dish as "Bó Chanh", except that when I search for this, I get no results, other than "Bó Tai Chanh", which appears to be something different.

Any suggestions/help?

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  1. Could it be bo luc lac?
    http://wanderingchopsticks.blogspot.c...

    3 Replies
    1. re: fmed

      no, this is a salad with lemongrass

      however, i'm wondering if it might be bun bo xao

      1. re: vulber

        Is it a noodle salad?

        1. re: vulber

          as a Vietnamese guy, it does sound like you are describing Bun Bo Xao. No idea why they would call it Bo Chanh.

      2. Are you sure it's not Bó Tai Chanh? That marinated raw beef salad with lemon is a real favorite of mine.

        7 Replies
        1. re: lexdevil

          On the topic of Bo Tai Chanh, where's your favorite rendition? I really like the one at Pho 84 in Oakland, though it's been a while since I've been there. That and their spicy beef salad is the only things I really like there any more.

          1. re: nicedragonboy

            believe it or not, the bo tai chanh at Rang Dong on Webster is very, very good.

            One of my favorites!

            -----
            Rang Dong Restaurant
            724 Webster St, Oakland, CA 94607

            1. re: pastryqueen

              i've passed it by countless times, and have never been. But is there anything else on their menu that you would recommend?

              1. re: pastryqueen

                I can't even think of Rang Dong without pining for Vi's!

                1. re: lexdevil

                  everything else on the menu is just "fine". Not horrible, but not great. But that Bo Tai Chanh? REALLY good!

                  I also mourn Vi's on a near daily basis. . the chicken salad, the depth of their broth, the duck leg soup, the pork won ton soup and great conversation with the oldest brother. . . Vi's hold a very special place in my heart and I miss it so!

              2. re: nicedragonboy

                I like it so much that I even like the version at Le Cheval! I have to admit that it's the first place I ever had it, something like 20 years ago, and that gives it a warm place in my heart. The Le Cheval version is presented more like carpaccio, with the meat spread out on the plate (rather than the more salad-y presentation at some places), and it includes lots of thin lemon slices (which I like to eat with the beef).

                1. re: lexdevil

                  one of the few dishes I find passable at Le Cheval. . . altho sometimes the beef is over marinated and it gets "flabby". . . I like the little matchsticks of fresh ginger they use.

            2. I believe there were noodles. Also, most of the results for Bo Tai Chanh contain no references to lemongrass, just "marinated in lime"

              1 Reply
              1. re: vulber

                Do these ingredients look familiar? Was the beef cooked?
                http://www.epicurious.com/recipes/foo...