Vietnamese Steak Tartare

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Ingredients

Fish Sauce Dressing (Nuoc Mam Cham):

Steak Tartare:

Directions

  1. 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.
  2. 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.
  3. In a bowl, add the chopped beef and lemon juice and mix well. (The lemon juice will slightly citrus-cure the beef.)
  4. 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.
  5. Serve with the remaining fish sauce dressing. 

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