© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: deliciousdiet
Servings: 5 to 10
Fantastic, possibly upscale Vietnamese 'carpaccio' recipe, guaranteed to wow your friends — and if they aren't wowed, you need new friends. Yes, the beef is 'raw', but it has been cooked by the fish sauce and lime juice. If you are squeamish, you can sear the beef on the outside before slicing, but why mess with a good thing? Just make sure you have a reputable butcher and nice, fresh beef — and if you ask nice he might slice it thin for you!. If you can't get it sliced, then put the beef in the freezer for 30 to 40 minutes before slicing.
1 pound beef tenderloin or eye of round, sliced paper-thin against the grain
For the Dressing:
Juice of 3 limes
¼ cup good fish sauce (nước mắm (fish sauce))
3 tablespoon white sugar
2 cloves garlic, minced
1 piece (½ inch) ginger, grated
1 pinch dried chiles or 1 thai bird chile, chopped fine, suit to taste
crushed roasted peanuts or cashews
Thai basil, shredded
scallions, chopped or shallots, minced
fried garlic bits
drizzle of lime juice
Mix dressing ingredients until sugar is well dissolved. Let stand for at least 10 minutes, up to overnight.
Add beef and ¾ of dressing to a bowl and ensure all slices are in contact with dressing. Let stand about 10 to 15 minutes. Drain beef and arrange on a chilled platter. Drizzle with remaining dressing, then sprinkle with garnishes of your choice, I recommend all of them. Serve immediately.