Beef carpaccio is a Northern Italian idea. Bò tái chanh — raw beef "cooked" by lime juice — is a Vietnamese one. This is what happens when you drag both across a charcoal fire.
Flank steak takes a hot, fast sear over Thaan charcoal — dark crust in six minutes total, a center that stays rare. Rest it, slice it paper-thin, and finish with lime and nuoc cham. The grilled lime is the move: charred until jammy, its juice picks up smoke and turns the dressing into something you'll want to spoon over rice for a week. Sweet, sour, sharp, smoky. Eat it right off the platter.