Recipe courtesy of Luke Nguyen
Episode: Paris
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Fish Sauce Dressing (Nuoc Mam Cham):
  • 3 tablespoons fish sauce
  • 3 tablespoons white vinegar
  • 2 tablespoons sugar
Steak Tartare:
  • 14 ounces sirloin
  • 1/4 cup lemon juice
  • 1 teaspoon fried garlic
  • 1 teaspoon fried red Asian shallots
  • 1/2 teaspoon garlic oil
  • 1/2 teaspoon toasted rice powder
  • 6 leaves fresh culantro, finely sliced
  • 1 bird's eye chile, sliced
  • 1 large handful Vietnamese mint, finely sliced
  • 1 large handful bean sprouts
  • 1 large handful perilla leaves
  • 8 quail egg yolks, reserved in half-quail shells

Directions

For the dressing: Place the fish sauce, vinegar, sugar and 1/2 cup water in a bowl, and whisk together until the sugar is dissolved.

For the steak tartare: Remove all visible sinew from the sirloin. Using a sharp knife, cut it into very small pieces, about 1/8-inch wide.

In a bowl, add the chopped beef and lemon juice and mix well. (The lemon juice will slightly citrus-cure the beef.)

Now add the fried garlic, fried shallots, garlic oil, toasted rice powder, culantro, chiles, mint and 1/3 cup of the dressing. Use your hands to combine everything until well incorporated. Divide the mixture among 4 plates. In a separate bowl, mix the bean sprouts and perilla leaves. Add the bean sprout and perilla leaf salad to each, then top with a quail yolk in its shell.

Serve with the remaining fish sauce dressing. 

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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