Description
Experience the burst of flavor in this Vietnamese Beef Carpaccio, a refreshing appetizer featuring tender beef and vibrant herbs.
Ingredients
Scale
- 1 lb beef eye round
- 1 small yellow or white onion
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 3 tablespoons lime juice (divided)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon MSG
- 1 tablespoon freshly minced garlic
- red chili peppers (thinly sliced)
- fried shallots, fried garlic, and/or toasted peanuts (roughly chopped)
- herbs (cilantro, mint, and/or Thai basil)
- shrimp chips or black sesame rice crackers (optional)
Instructions
- Begin by thinly slicing the beef eye round against the grain. Freeze for 15–20 minutes for easier slicing.
- In a bowl, mix sliced beef with 2 tablespoons of lime juice and let marinate for 15-20 minutes.
- Soak sliced onion in ice water during the marinating time.
- In a small bowl, whisk together remaining lime juice, sugar, fish sauce, black pepper, MSG, garlic, and chili peppers to prepare the dressing.
- On a large plate, layer herbs as a base and add drained onions on top, followed by marinated beef.
- Drizzle the dressing over the salad and garnish with fried shallots, garlic, and peanuts.
- For shrimp chips, deep fry in neutral oil at 400°F for about 8 seconds.
- For rice crackers, microwave in one-minute intervals until puffy.
Notes
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Raw preparation
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: Vietnamese Beef Carpaccio