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Bo Tai Chanh - Lemon-cured sirloin


  • Nuoc Mam Cham – Dipping Fish Sauce

  • Phong Rang - Roasted peanuts


  • 1.

    Combine the lemon juice and fish sauce then stir through the salt, sugar and pepper, and mix well.

  • 2.

    Arrange the sirloin on a single layer on a plate and marinate in the lemon mixture for 10 minutes, ensuring all the meat is covered.

  • 3.

    Remove the sirloin from the lemon mixture and gently drain the excess juice. Combine with the herbs, onion, garlic oil and bean sprouts.

  • 4.

    Turn out onto a serving plate and garnish with the peanuts and chilli. Dress with extra nuoc mam cham at the table.

  • Nuoc Mam Cham – Dipping Fish Sauce:

  • 1.

    Combine the fish sauce, rice vinegar, water and sugar in a saucepan and place over medium heat.

  • 2.

    Stir well and cook until just before boiling point is reached, then allow to cool.

  • 3.

    To serve, finely chop the garlic and chilli and stir through with the lime juice.

  • Dau Phong Rang - Roasted peanuts:

  • 1.

    Put the oil in a wok and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Carefully drop the peanuts in the oil with a slotted spoon, and stir until they turn a vibrant golden colour. Remove to absorbent paper and allow to cool. Crush the peanuts in a mortar and pestle until coarsely ground.

  • 2.

    The roasted nuts will keep in airtight container for up to 2 weeks.


Sauce recipes also in Secrets of the Red Lantern

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Bo Tai Chanh - Lemon-cured sirloin.


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