Vietnamese Beef Carpaccio

My friend, Mireille made this at a dinner party and we loved it so much. I couldn’t stop eating it!

Don’t be frightened by the raw beef. You’ll be surprised how cooked it gets by the acid in the lemons. There’s no blood at all and it’s more cooked than a medium rare steak.

Try it! It’s delicious.

I made a large plate of this. Feel free to cut the ingredients for less servings.


Serves 6.

Adapted from the recipe here.

Ingredients

500g beef (as fresh as you can get), tenderloin or flank is good
Juice from 1 large or 2 medium size lemons (about 1/2 cup)
Juice from 2 limes (about 2 tablespoons)
2.5 tablespoons sugar
2 to 2.5 tablespoons fish sauce
3 tablespoons shallots (sliced)
3 tablespoons fried shallots
3 tablespoons peanuts
bunch of herbs – mint, basil and coriander (shredded/chopped)
chilli flakes

Method

Use the freshest beef you can get. And buy from a reputable source.

Partially freeze the slab of beef so that it’s hard and easier to slice.

Slice the beef VERY THINLY against the grain. That means that if the lines on the beef run horizontal, you cut vertical AGAINST the lines so that it’s more tender and easier to bite into.

Use the juice from 1 large lemon or 2 medium lemons.

Place the beef in a large bowl and squeeze the juice on to the beef.

Add the juice of 2 limes. I couldn’t find limes where I was, so I used a good quality lime juice in a bottle.

Add 2.5 tablespoons of sugar.

Mix all the ingredients in the bowl well.

Press the beef into the lemon-lime juice solution. Cover the bowl with cling wrap and stow away in the fridge for 2 to 3 hours. The acid in the juice will cook the meat. The longer you soak the beef, the more “cooked” it gets. Stir the mixture once after an hour.

In the meantime, toast some peanuts in a dry hot pan. Careful not to burn them!

After about 2.5 hours, my beef looked like this. The meat has turned a dull pink.

Drain the beef. Gently squeeze the meat to get the liquids out.

Rinse the bowl. Return the meat to the bowl.

Add 2 to 2.5 tablespoons of fish sauce. This brand of fish sauce that I use is very salty, so I used 2 tablespoons of it.

Add the fish sauce to the meat and mix well together.

Prepare the rest of the garnishes.

Thinly slice a bunch of fresh shallots. Shred some mint leaves with your fingers. Slice some basil leaves. Shred some coriander (I used Italian flat parsley. I’m not a fan of coriander). And use some store bought fried shallots (I’m lazy to fry my own).

Lay the beef slices out in a single layer on a large plate.

Sprinkle the garnishes over it.

If you like the dish to have some kick.. which we do.. add some chilli flakes or crushed chillis with seeds. Or slice up some fresh chillis and throw on top.

That’s it! It’s a gorgeous dish.

 

The printable version of this recipe is here -
Vietnamese Beef Carpaccio on FoodistaVietnamese Beef Carpaccio

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Main Blog – Story of Bing
 

2 Comments

  1. mmm… Looks easy! I love fish sauce… Thanks for sharing :)

  2. excellent receipe, my sis loves it and it is a really cool dish to serve

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