Phnom Penh is one of Vancouver’s most iconic Cambodian–Vietnamese restaurants. It’s the kind of place that’s had a line out the door for as long as I can remember — and I’ve been going since I was a kid. People line up for the fried chicken and butter beef, and once you’ve tried them, you understand why. The butter beef, in particular, is one of their most famous dishes: silky slices of beef dressed in a bold, citrusy sauce and topped with herbs and crunch. It’s simple, dramatic, and completely unforgettable.
So when a follower asked me to remake Phnom Penh’s Vietnamese beef carpaccio, called Bò Tái Chanh, I was a little intimidated but I’m so glad I did it. It’s smooth, salty, citrusy, spicy, and honestly one of those dishes that feels way fancier than the effort it takes.
Traditionally, the sauce can lean pretty salty. I tweaked mine to balance it out while still keeping that bold, punchy flavour. And normally I’ll say substitutions are fine — but for this recipe, you must use dark soy sauce. Light soy is too salty and will completely throw it off.
I’m so glad I did this because this might actually be my best recreation yet.
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Why You’ll Love This Butter Beef Recipe
It looks impressive.
It tastes restaurant-level.
It takes barely any cooking.
You don’t have to wait in line for hours in the rain (the location of Phnom Penh in Vancouver is also a little shady because there’s nothing around).
The beef is buttery and delicate. The sauce is bright, savoury, slightly sweet, and spicy if you want it to be. The toppings add crunch, freshness, and texture.
It’s the perfect dinner party flex.
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How To Make and Serve This Butter Beef Recipe
Use the freshest carpaccio-grade beef you can find. Ribeye is closest to the original, but tenderloin or filet works beautifully too. Slice it paper thin (freezing it first makes this much easier).
Lay the beef flat on a platter and squeeze fresh lime juice all over. This lightly “cooks” the surface and brightens everything.
Spoon the sauce evenly over the top, then finish with cilantro, roasted peanuts, fried shallots, and Thai basil. If you want a little drama, torch the edges. If you prefer medium rare, torch the whole plate before adding toppings.
Serve immediately. It’s best fresh.
P.S. There is no actual butter in this recipe! Butter is the word to describe the texture.
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Phnom Penh’s Butter Beef Recipe Tips
Here are a few tips for making this dish:
• Slightly freeze the beef for 1–2 hours before slicing — it makes thin slicing much easier.
• Dark soy sauce is essential. Light soy will make the dish too salty.
• Always use fresh beef and ask your butcher what’s best for carpaccio that day.
• If you’re new to raw beef, torch the entire plate lightly before adding sauce and toppings for a medium rare version.
• Add chilis gradually and taste as you go — spice levels vary.
• Squeeze the remaining half lime over everything right before serving for extra brightness.
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Questions and Answers about Phnom Penh’s Butter Beef Recipe
Can I substitute the beef cut?
Yes. Ribeye is closest to the original, but tenderloin or filet mignon works very well.
Is it safe to eat raw beef?
When using very fresh, high-quality beef from a trusted source, yes. Always tell your butcher you’re making carpaccio.
Can I make this ahead of time?
You can slice the beef slightly ahead and keep it chilled, but assemble right before serving for best texture and freshness.
What if I don’t like raw beef?
Torch the entire surface until lightly cooked before adding the sauce and toppings. It becomes more of a medium rare dish.
Phnom Penh’s Butter Beef Recipe
Ingredients
Beef
300g carpaccio-grade beef (ribeye preferred, or tenderloin/filet)
Sauce
2 cloves garlic, minced
1 tsp brown sugar
Juice of 1½ limes (plus remaining ½ lime for finishing)
3 tbsp dark soy sauce
½ tbsp fish sauce
½ tsp finely minced Thai red chili (or to taste)
1 tsp garlic chili sauce (optional, to taste)
Toppings
Fresh cilantro
Roasted salted peanuts, roughly chopped
Fried shallots
Optional: Thai basil
P.S. There is no actual butter in this recipe! Butter is the word to describe the texture 🙂
Instructions:
Place the beef in the freezer for 1–2 hours to firm up for easier slicing.
Using a very sharp knife, slice the beef as thinly as possible.
Arrange the slices flat on a serving platter, slightly overlapping.
Squeeze fresh lime juice lightly over all the beef slices to brighten and gently “cook” the surface.
Make the sauce by combining minced garlic, brown sugar, lime juice, dark soy sauce, fish sauce, Thai chili, and garlic chili sauce. Stir until the sugar dissolves and adjust spice to taste.
Spoon the sauce evenly over the beef.
Top with cilantro, roasted peanuts, fried shallots, and Thai basil if using.
For lightly seared edges, torch the outer rim of the plated beef after assembling.
If you prefer a medium rare version, torch the entire surface of the beef before adding the sauce and toppings.
Serve immediately.