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Vietnamese Steak Tartare


To make dressing, place all ingredients in a bowl and whisk together until sugar is dissolved.
To make steak tartare, remove all visible sinew from beef. Using a sharp knife, cut steak into very small pieces, about 4 mm wide.
Place in a bowl and add lemon juice. Mix well. (The lemon juice will slightly citrus-cure the beef.)
Add fried shallots, fried garlic, toasted rice powder, garlic oil, coriander, mint, chilli and ⅓ cup dressing. Use hands to combine until well incorporated. Divide mixture between four plates.
In a separate bowl, mix bean sprouts and perilla leaves. Add to each serve of tartare, then top with a quail eg


400 g sirloin steak
80 ml (⅓ cup) lemon juice
1 tsp fried red Asian shallots
1 tsp fried garlic
¼ tsp toasted rice powder
½ tsp garlic oil
6 sawtooth coriander leaves, finely sliced
1 large handful Vietnamese mint, finely sliced
1 bird's eye chilli, sliced
1 large handful bean sprouts
1 large handful perilla leaves
8 quail egg yolks (in quail egg half-shells)
Fish sauce dressing (nuoc mam cham)
60 ml (¼ cup) white vinegar
2 tbsp sugar
60 ml (¼ cup) fish sauce
125 ml (½ cup) water

Recipe of: Typical dishes Consulted: 4033 times

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