One of my favourite Vietnamese dishes is bo tai chanh, a salad of beef cured in lemon juice, and the same method works just as well with tuna. Whatever protein you use, it’s a very quick dish to prepare once you have all the ingredients on hand, and it’s great as a starter, main course, or part of a shared feast. As the acid of the lemon ‘cooks’ the fish, slicing it thinly is important, so sharpen your knife before you start; it’s also important to use sashimi-grade fish as it is still technically being eaten raw. If raw fish isn’t your thing, stir-fry it for a few seconds to just sear it, then add it to the marinade. This simple salad relies on a few key flavours, including spicy white pepper, so be sure it’s freshly ground and be generous – either measure the ½ teaspoon or give it a good 8–10 grinds of the pepper mill.
Serves 2 as part of a shared meal
Share page on: