Vietnamese Beef Carpaccio Recipe

When I’m in the mood to impress with minimal effort, this zingy beef carpaccio with its vibrant Southeast Asian flavors is my go-to dish; it’s like a dance party for your taste buds, where every ingredient shows up dressed to the nines!

One of my favorite dishes is Vietnamese Beef Carpaccio, which I adore for its vibrant juxtaposition of flavors and textures. In this dish, you have the tender elegance of thinly sliced beef fillet, which is almost raw; the refreshing and slightly spicy punch of lime juice and fish sauce; and the balance between sweet and savory, thanks to not just the beef but also sugar, which is presumably added to the fish sauce, and to the low-key flavor that minced garlic brings.

The dish also features fresh herbs—Vietnamese mint (which has a flavor very similar to that of menthol) and another herb that could be cilantro or a close cousin (culantro, perhaps)—and fresh, healthful, and highly aromatic elements that hover around the slightly peppery and very delicate flavor of the beef.

Vietnamese Beef Carpaccio Recipe Ingredients

• Beef fillet: High in protein, makes the dish tender and flavorful.
• Fish sauce: Adds umami, saltiness, and a distinctive savoriness.
• Lime juice: Provides fresh acidity, essential for balance.
• Garlic: Offers pungent aroma and depth of flavor.
• Red chili: Brings heat and a spice kick.
• Roasted peanuts: Adds crunch, healthy fats, and nutty flavor.
• Fresh herbs: Cilantro, mint, and basil contribute aroma and freshness.

Vietnamese Beef Carpaccio Recipe Ingredient Quantities

• 300g beef fillet or tenderloin, thinly sliced
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 small red chili, finely sliced
• 1 small shallot, thinly sliced
• 2 tablespoons roasted peanuts, crushed
• 1/4 cup fresh herbs (such as cilantro, mint, and basil), chopped
• 1 tablespoon fried shallots
• Salt and pepper to taste
• 1/4 cup bean sprouts

How to Make this Vietnamese Beef Carpaccio Recipe

1. Put the beef in the freezer for about 15 minutes to firm it up, making it easier to slice paper thin if needed.

The next steps will differ depending on which cuts of beef you are using. If you are using a whole tenderloin, first cut it in half, then cut each half into 2-3 pieces so they will fit in the pan better. If you are using top sirloin or flank steak, cut it into several pieces.

2. In a little basin, mix together the fish sauce, lime juice, and sugar by whipping until the sugar completely dissolves.

3. Combine the sauce mixture with minced garlic and finely sliced red chili.

4. Place the beef slices on a serving platter in a single layer, making certain they do not overlap, and ensuring that there is enough room on the platter for each slice to lie flat without constraint, so that dressing can be evenly applied.

5. Drizzle the lime and fish sauce mixture evenly over the beef, making sure that every piece is covered.

6. Add a small amount of salt and pepper to the beef for seasoning, to taste.

7. Spread the beef evenly with the shallots, and then follow that up with a scattering of crushed peanuts.

8. Disperse the newly chopped herbs (cilantro, mint, and basil) liberally across the beef, lending it flavor and color.

9. Layer on some bean sprouts for crunch, and then finish with a sprinkle of fried shallots for even more texture.

10. Ensure that the beef is at its optimum texture and flavor, and serve as a fresh and vibrant appetizer. This dish is best served immediately because, unlike traditional carpaccio, the beef is not preserved by curing. Instead, it is marinated in a simple mixture of oil, vinegar, and salt—a bracingly effective tenderizer.

Vietnamese Beef Carpaccio Recipe Equipment Needed

1. Freezer
2. Cutting board
3. Sharp knife
4. Small mixing bowl
5. Whisk or fork
6. Serving platter

FAQ

• Q: Can I use a different type of beef for this recipe?Yes, while fillet mignon or tenderloin is preferred, other cuts such as sirloin or ribeye can also be used, provided they are tender and can be sliced thinly.
• Q: How should I slice the beef for the best texture?A: The beef must be carved in the right direction, or against the grain, to be tender. Partially freezing the meat for about 30 minutes can make it easier to carve right.
• Q: Is lime juice essential in this dish?A: Lime juice is of the essence. It provides acidity that’s needed to balance the flavors and is the partial cooking medium for the beef, giving it a nice, textured quality.
• Q: Can I make the dish ahead of time?A: It’s advisable to have the elements ready beforehand but put together the meal just before it’s to be eaten to keep its quality and texture.
• Q: Are there substitutes for fish sauce?If you need a substitute, you can use soy sauce or tamari, though the flavor will be a tad different.
• Q: How spicy is this dish?A: To adjust the heat level, vary the quantity of chili used. To make the dish even milder, remove the seeds.

Vietnamese Beef Carpaccio Recipe Substitutions and Variations

Beef fillet or tenderloin substitute: Sirloin or ribeye can be used instead; however, they should be sliced thinly.
Fish sauce: For a flavor change, substitute with soy sauce.
Juice from limes: If you’re out of lime juice or just prefer something different, you can easily sub it with something else. Lemon juice is the most similar in taste and acidity. Use it 1:1; if you were using 1 tablespoon of lime juice, go with 1 tablespoon of lemon juice instead.
Peanuts, roasted: Substitute crushed cashews or almonds.
Herbs in a fresh state: if unavailable, use parsley and dill as substitutes.

Pro Tips

1. Chill the Beef: Before slicing, place the beef fillet in the freezer for about 15-20 minutes. This firms up the meat, making it easier to slice very thinly, which is crucial for even marination and tenderness.