Vietnamese Beef Carpaccio

This fantastic, upscale Vietnamese carpaccio recipe is guaranteed to please the palette.  Yes, the beef is 'raw', but it has been cooked in the acidity of the fish sauce and lime juice. If you're the squeamish type, you can sear the beef on the outside before slicing, but why mess with a wonderful thing? Just make sure you have a reputable butcher where you can find a nice, fresh cut of beef.  One of our favorite meat markets in Dallas is Rudolph's in Deep Ellum.  They've been in business since 1895 and the butchers are always very welcoming and have great tidbits of advice.  For instance, to get the thinnest slices put the beef in the freezer for at least 2 hours before slicing.  If you haven't been to Rudolph's yet I highly recommend you check them out.


We came to love this dish at one of our favorite restaurants in Dallas, East Wind.  Miss Davis, the previous proprietor, is always so sweet and charming.  My In-Laws went into the restaurant for the first time and carpaccio wasn't on the menu, but Miss Davis always being the kind soul that she is said "It's not on the menu, but we can certainly make it."  Carpaccio's been on the menu ever  since and Tom, my Father-In-Law is known by her as "Thomas Carpaccio."  David and I had our rehearsal dinner at East Wind 19 years ago, so it holds a very special place in our hearts as does Miss Davis.  Miss Davis, this recipe is for you!  



1 - 1/2 lbs 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


For Garnishes:


crushed roasted peanuts or cashews
cilantro, chopped
Thai basil, shredded
mint, 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.  Refrigerate for 30 minutes. Drain beef and arrange on a chilled platter. Drizzle with remaining dressing or serve the dressing in a small bowl and use as a dipping sauce, then sprinkle with garnishes of your choice, I recommend all of them. Serve immediately.