Vietnamese steak tartare

Vietnamese steak tartare

Steak tartare à la Viêtnamienne

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

In this recipe, traditional French steak tartare — which is made with minced beef and served raw with egg yolk and seasoning — is given a Vietnamese makeover with the addition of Asian herbs and flavourings. The egg yolks used here are quail, and the tartare is mixed with a signature Vietnamese fish sauce dressing.

Ingredients

Quantity Ingredient
400g sirloin steak
80ml lemon juice
1 teaspoon Fried red Asian shallots, plus extra to serve
1 teaspoon Fried garlic
1/2 teaspoon Garlic oil
1/4 teaspoon Toasted rice powder
6 saw-tooth coriander leaves, thinly sliced, (see glossary)
1 large handful vietnamese mint, thinly sliced
1 bird’s eye chilli, sliced
1 large handful bean sprouts
1 large handful perilla leaves, (see glossary)
8 quail egg yolks, kept in their half-shells

Fish sauce dressing

Quantity Ingredient
60ml white vinegar
2 tablespoons sugar
60ml fish sauce

Method

  1. Place the dressing ingredients in a bowl, add 125 ml water and whisk together until the sugar has dissolved.
  2. Using a sharp knife, remove all the visible sinew from the beef, then cut the steak into very small pieces, about 4 mm wide. Place in a bowl, add the lemon juice and mix well; the lemon juice will slightly citrus-cure the beef.
  3. Add the fried shallots, fried garlic, garlic oil, toasted rice powder, coriander, mint, chilli and 80 ml of the dressing. Use your hands to combine the mixture until well incorporated. Divide the tartare mixture among four plates.
  4. Arrange some bean sprouts and perilla leaves over each plate, then top each serve with a quail egg yolk, still in its half-shell.
  5. Serve immediately, with the remaining dressing, and extra fried shallots on the side for sprinkling over.
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