Ni Laab Carpaccio Recipe
Make Ni Laab Carpaccio Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Carpaccio and Dressing
Garnish & Serving
Method
Carpaccio and Dressing
Prepare the beef
Chill the beef in the freezer for 20–30 minutes until just firm (not frozen solid). This makes thin slicing easier and safer. Using a very sharp knife, trim any silver skin or excess fat and slice the beef against the grain as thinly as possible into 2–3 mm slices. Arrange slices in a single layer on a large chilled plate or platter, slightly overlapping to create a carpaccio presentation.
Make the dressing
Thinly mince the shallot and garlic (or grate garlic). Finely chop the bird's eye chilies — adjust quantity to heat preference and remove seeds for milder heat. In a small bowl, combine lime juice, fish sauce, light soy sauce, and palm sugar; whisk until the sugar dissolves. Stir in the minced shallot, garlic, and chilies. Add the neutral oil and lime zest and whisk to emulsify slightly.
Prepare herbs and roasted rice
Stack and thinly slice the cilantro stems (reserve leaves), roughly chop the cilantro leaves, mint, and optional basil. In a mortar and pestle or small spice grinder, pulse the roasted sticky rice until coarse — you want a gritty powder, not a flour. Mix the ground rice and freshly cracked black pepper into the dressing.
Season the carpaccio
Taste the dressing and adjust seasoning: add more lime for acidity, fish sauce for saltiness, or palm sugar for balance. Spoon or drizzle the dressing evenly over the arranged beef slices, allowing the acid to slightly cure the meat for 2–3 minutes. Scatter chopped herbs (cilantro, mint, basil) over the dressed meat and sprinkle the sea salt evenly.
Garnish & Serving
Arrange the julienned cucumber and thin onion/shallot rings around or on top of the carpaccio. Sprinkle the toasted sesame seeds or crushed peanuts and microgreens over the dish. If desired, add a light drizzle of chili oil for color and heat.
Serve immediately with lime wedges on the side. Recommend serving as an appetizer to share, with 4–6 small forks or spoons. Leftovers: consume within 24 hours refrigerated; note that the acidity will continue to 'cook' the beef and texture will change.