- 250 g tender beef, like round steak and roast beef
- 100 ml lemon juice (= about 4 lemons)
- 1 tbsp fish sauce
- 2 tsp sugar
- basic fish dipping sauce Nuoc cham
- fresh herbs to taste: coriander, mint, Thai basil, etc.
- 1 small red onion, thinly sliced
- red chili, thinly sliced (seeded for less pit)
- roasted peanuts Dau phong rang, chopped
- fried onions, ready-to-eat or selfmade
- large prawn crackers (optional)
- Dissolve the sugar and fish sauce in the lemon juice.
- Cut the beef into very thin strips and add to the lemon mixture. Stir well and leave for about 20 minutes.
- Tear or chop the herbs coarsely and place in a bowl with red onion and chili.
- Let the meat drain in a colander. If you do not like very acidic, you can squeeze cautiously a little more lemon juice from the meat.
- Add the meat to the bowl with fresh herbs. Pour about 2 teaspoons basic fish dipping sauce over the carpaccio. Sprinkle the fried onions and roasted peanuts on the carpaccio and stir well. Serve with prawn crackers.