This is loosely based on a traditional Vietnamese dish where you wrap marinated lemongrass beef on a betel leaf, skewer it and grill it. It’s called bo la lot. The classic pairing of beef and lemongrass is a real expression of the Vietnamese flavour profile. Using classic Viet herbs completes the dish by adding freshness. The dressing is almost Thai, in the way that it’s about two levels up in flavour punch than your average Vietnamese dish. Serving this dish with raw betel leaves ties it all back into its bo la lot inspiration. We use prawn crackers instead of toast to make this dish a bit more Asian.
Whisk all of the ingredients together in a bowl and set aside.
Remove all visible sinew from the beef and then, with a sharp knife, chop coarsely into very small pieces about 4 mm (¼ inch) wide. You don’t want to go too fine, as a good tartare has a bit of texture and ‘chew’. Put the beef in a bowl and add the herbs, lemongrass and chives. Add about
Divide the mixture among four plates and heap into mounds. Top with fried shallots. Make a small dent in the middle of each mound and fill with one egg yolk. Serve with the prawn crackers.
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