A Delectable Vietnamese Dish Featuring Rare Steak and Tripe

Rare steak and tripe pho


In the realm of Vietnamese cuisine, “Tái Sách” is a savory delight that combines tender slices of rare steak with the rich, unique texture of tripe. The resulting dish is a flavorful journey that’s both comforting and invigorating. In this recipe, we’ll walk you through the steps to create “Tái Sách” at home, so you can savor the authentic taste of Vietnamese culinary artistry.


For the Rare Steak and Tripe:

  • 8 oz (225g) beef sirloin or flank steak
  • 5 oz (150g) beef tripe (cleaned and boiled)
  • 1-2 cloves garlic (minced)
  • 2-3 tablespoons fish sauce
  • 1-2 tablespoons sugar
  • 1-2 tablespoons lime or lemon juice
  • A pinch of black pepper
  • Fresh herbs and vegetables for garnish (lettuce, mint, basil, bean sprouts, cucumber)
  • Rice vermicelli (optional)


1. Prepare the Rare Steak and Tripe:

  • Begin by boiling the beef tripe until it’s tender, which should take about 15-20 minutes. After boiling, rinse it under cold water, then slice it thinly.
  • For the beef, cut it into very thin slices. You can partially freeze the beef to make it easier to slice thinly.

2. Make the Marinade:

  • In a bowl, mix the minced garlic, fish sauce, sugar, lime or lemon juice, and a pinch of black pepper. Taste the marinade and adjust the flavors to your liking. The balance of sweet, savory, and tangy should be just right.

3. Marinate the Beef:

  • Toss the beef slices in the marinade. Ensure they are evenly coated. Let the beef marinate for about 15-20 minutes.

4. Arrange the Dish:

  • On a plate, arrange the marinated beef slices and the sliced beef tripe.
  • If you prefer, you can include rice vermicelli as a base for the dish. Simply cook the vermicelli according to the package instructions and place it on the plate.
  • Surround the beef and tripe with fresh herbs and vegetables. These are meant to be wrapped together with the beef in rice paper, creating a fresh spring roll.

5. Serve:

  • To enjoy “Tái Sách,” take a rice paper sheet, dip it in warm water until it softens, and place it on your plate or a clean surface.
  • Put some of the marinated beef, tripe, and desired herbs and vegetables on the rice paper.
  • Roll the rice paper, tucking in the sides as you go, to create a spring roll. Ensure it’s tightly wrapped.
  • You can serve “Tái Sách” with dipping sauces like fish sauce mixed with garlic, lime, sugar, and chili for an extra layer of flavor.

Variations and Tips:

  • The beauty of this dish is its customizability. You can adjust the quantity of each ingredient based on your preferences.
  • For a gluten-free version, ensure the fish sauce and other condiments used are gluten-free.


“Tái Sách” is a Vietnamese culinary gem that marries the sumptuousness of rare beef steak with the intriguing texture of tripe. With its medley of fresh herbs and vegetables, it’s not just a dish; it’s a gastronomic adventure. Gather your loved ones, roll up your sleeves, and embark on a journey through the flavors of Vietnam. Enjoy!