Vietnamese Steak Tartare

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

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.

Ingredients

Dressing

  • 85 ml ( fl oz) fish sauce
  • 1 tablespoon caster (superfine) sugar
  • 1 tablespoon lime juice
  • tablespoons white vinegar
  • teaspoons chilli oil
  • 55 ml ( fl oz) grapeseed oil
  • ½ tablespoon of ót tuóng (Essentials)

The Rest

  • 400 g (14 oz) piece of good-quality tartare-grade beef
  • 30 leaves coriander (cilantro), thinly sliced
  • 30 leaves Vietnamese mint, thinly sliced
  • 30 leaves round leaf mint, thinly sliced
  • 4 leaves sawtooth coriander (cilantro), thinly sliced
  • 20 Thai basil leaves, thinly sliced
  • 2 lemongrass stems, pale part only, very thinly sliced
  • 1 bunch chives, finely chopped
  • 4 tablespoons fried shallots (Essentials)
  • 4 free-range egg yolks
  • prawn crackers, to serve

Method

Dressing

Whisk all of the ingredients together in a bowl and set aside.

The Rest

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 125 ml (4 fl oz/½ cup) of the dressing. Mix everything until well combined.

To Serve

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.