Laab Carpaccio Recipe

Prepare purple sticky rice

If you don't have precooked purple sticky rice, steam/glutinous-cook according to package directions until tender, then cool to room temperature. Spread on a tray to cool quickly so it doesn't clump.

Slice the beef

Freeze the beef for 20–30 minutes until slightly firm to make slicing easier. Using a sharp knife, slice the beef as thinly as possible (carpaccio-style). Arrange slices in a single overlapping layer on a chilled serving plate.

Season the meat Laab-style

In a small bowl combine toasted rice powder, lime juice, fish sauce, palm sugar and salt. Taste and adjust so the dressing is bright, salty and slightly sweet. Spoon about half the mixture over the arranged beef slices, gently tossing each slice in place with the back of a spoon so the flavors coat the meat evenly but do not cook it.

Plate the rice

Spoon the cooled purple sticky rice into a small mound beside or under one edge of the carpaccio. Lightly press with the back of the spoon so it holds shape but remains loose.

Combine rice vinegar, water, sugar and salt in a small bowl and stir until sugar dissolves. Add the thinly sliced red onion, pressing to submerge. Let sit at room temperature for at least 15 minutes (or up to 2 hours in refrigerator) to soften and mellow the onion. Drain lightly before using.

Stir together mayonnaise, finely chopped Thai chilies, minced garlic, lime juice and fish sauce in a small bowl. Taste and adjust heat or acid. If you prefer a thinner sauce for drizzling, thin with 1–2 teaspoons water or additional lime juice.

Fry shallots

Heat oil in a small heavy skillet or saucepan over medium heat to 325–350°F (medium-low). Add thinly sliced shallots in batches and fry, stirring frequently, until golden brown and crisp, about 4–6 minutes per batch. Remove with a slotted spoon to a paper towel–lined tray to drain. Watch closely so they do not burn.

Season fried shallots

While still warm, sprinkle the fried shallots with a pinch of chili flakes, a tiny bit of sugar and a light splash (about 1/4 tsp) of fish sauce if using. Toss to coat. Allow to cool completely — they will become crispier as they cool.

Arrange herbs: scatter mint, cilantro and basil lightly over and around the beef carpaccio, leaving some fresh leaves whole for visual contrast.

Add pickled onion: scatter a few strips of drained pickled red onion across the carpaccio and beside the rice mound.

Drizzle aioli and finish: Using a spoon or squeeze bottle, dot or lightly drizzle Thai chili aioli over the beef slices in a thin, decorative pattern — avoid overpowering the meat. If desired, finish with a very light drizzle of toasted sesame oil (about 1/2 tsp total) for aroma.

Add crunchy shallots and green onion: Sprinkle the cooled spicy fried shallots generously over the carpaccio and rice, and scatter thinly sliced green onion on top for bite and color.

Final seasoning and serve: Taste a bite of meat with rice and herbs; if needed add a final squeeze of lime or a small pinch of salt. Serve immediately so the carpaccio stays cool and the fried shallots remain crisp. Provide lime wedges on the side.