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Vietnamese style steak tartare

post #1 of 19
Thread Starter 

One of ouraussieflag.gif very talented local chefs,Dan Hong, put this recipe in a magazine here just now.Im going to make it but I  have to hunt around for 2 of the herbs.Saw tooth coriander & vietnamese mint. It looks great but its obviously not grilled or smoked. Can I  still put it in beef when I make it?

Its got a distinctly Vietnamese dressing I figured theres a few members who like Asian twists on Western food.

post #2 of 19

I'm not up on my "Asian" cuisine, but lots of members here can help.

 

I say go for it!!  biggrin.gif

post #3 of 19
Thread Starter 

I can knock this one out easy enough its a good dish here  now as we hit summer. I just have to go cross town to get herbs. As long as its  OK that its raw, its a bit outside the square .

post #4 of 19

I would like to see it!...Maybe if you are Smoking a Butt or some Chixs, while you make the Tartare, it will count!biggrin.gif  Anything Mick, light a Cigarette!...I love Tartare...JJ

post #5 of 19

Sounds like a winner!

post #6 of 19
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

I would like to see it!...Maybe if you are Smoking a Butt or some Chixs, while you make the Tartare, it will count!biggrin.gif  Anything Mick, light a Cigarette!...I love Tartare...JJ

I knew you would like it. It seems a really clever take on a french classic .Lets face it the french once controlled Vietnam. I just have to hunt down these herbs.I  have mint in the garden but not that hot Vietnamese variety. Give me a day or two. It uses prawn crackers & those crispy fried shallots as well. It looks an absolute winner.
 

 

post #7 of 19

icon_cool.gif

I have eaten tartare a few times in the city. it is good but if you can get some wagu beef it is out of this world. Ithink that this should make it in here for it's meat just in it's purest form. Tartare rulz

post #8 of 19

While we are a smoking BBQ forum, I see nothing wrong with a post like this as long as we don't start getting tons of non smoking topic related posts.  From time to time something out of the box should be fine.  I will be looking forward to seeing this and your future smokes.

 

ShooterRick\

Beef Mod cop.  LOL    

post #9 of 19
Thread Starter 

I  will only do this one,the Vietnamese take on it is the reason I  asked.I figure something different might interest a few people.Its sunday here & my friends butcher shop is shut.I can get a bit a wagyu or similiar from him during the week. I wont buy meat for a dish like this from people I  dont know. 

I have all the dressing components ,fish sauce,caster sugar lime juice ,rice vinegar chilli oil grapeseed oil & tuong ot( pickled chilli). Just need to get herbs at the Thai market near my work

post #10 of 19

I went through all the trouble to locate and buy the ingredients for Korean Kimchi for a smoking side dish.     THEN I met the Korean lady down the street.

Now I pick up the Napa cabbage and she does the rest..  77.gif

post #11 of 19
Thread Starter 
Quote:
Originally Posted by Hemi View Post

I went through all the trouble to locate and buy the ingredients for Korean Kimchi for a smoking side dish.     THEN I met the Korean lady down the street.

Now I pick up the Napa cabbage and she does the rest..  77.gif

Some stuff is best left to the experts!! Sydney is now 4,500,000 people & very ethnically diverse .There are foodstuff out there particularly veg ,herbs& condiments that are just so" new" to a guy like me. I just figure you keep trying what interests you, kimchi not that popular with the wife.Suggests that I  go & sleep in spare room after I eat it.avatar3972_3.gif
 

 

post #12 of 19
Thread Starter 

Having a bit of trouble finding Vietnamese mint ,hoping to get it tomorrow. Have everything else. I saw another dish called  kibbeh nayeh,Lebanese version of tartare using lamb. Looks interesting as well. 

One thing at a time & wife doesnt eat lamb.

post #13 of 19

After you get the original figured out, you could try to cold smoke the meat as long as you can keep the temperature safe.

 

Don

post #14 of 19
Thread Starter 

Its one of those things that make you cautious. Raw meat shouldnt be that different from sushi in principle but you just got to be careful. I like carparcio & all that style of stuff,its summer here so I tend to lighten up my cooking  bit. Lot more seafood, things grilled over charcoal,salads & I  love tropical fruit so mango,lychee, pineapple & then the stone fruits peach/nectarine.

post #15 of 19
Thread Starter 

OK I  went with a bit of sirloin,the wagyu was in the butchers opinion a bit to aged for tartare. Not going to argue. Touched up my  best knife & trimmed it ,then diced it fine.

I made do in herbs with the following 1 bunch chives 25 coriander( cilantro) leaves 15 round mint leaves 15 vietnamese mint leaves all chopped. 1 stalk of lemon grass white part onIMG_0669.JPGly finely sliced.IMG_0666.JPG

post #16 of 19
Thread Starter 

Dressing as per Dan Hong 175ml fish sauce 40g caster sugar, 40 lime juice 55ml rice vinegar 15ml chilli oil 50 ml grapeseed oil 1tabsp tuong ot(pickled minced chilli).I couldnt find tuong ot so used chilli sauce ,didnt have grapeseed oil so used peanut. I didnt measure  stuff just eyeballed it but thats just me.I reckon I  was pretty close.

Mix dressing ,herbs &IMG_0671.JPG beef.

post #17 of 19
Thread Starter 

Its 8 tabs of dressing to 400 gms meat,mix everything with hands then plate with 4 tabs crispy fried shallots sold here in big plastic tubs.If Im going with the photo Ive got its dried shallots on top of meat then the egg yolk in the middle. Serve with deep fried prawn crackers. I need to get it neat & clean  the real challenge for me.

post #18 of 19
Thread Starter 

Done deal,lovely flavours.No one thing dominated. The herbs are a very Vietnamese thing,cant argue with the combination. Dressing was great,little heat but not hot,the Vietnamese mint which is not really a mint has a hot taste. Crispy shallots,prawn crackers really clever.Nice contrast texture wise.

If it was my deal I  night have touched it up with a little IMG_0672.JPGszchuan pepper ,but the chef has a very popular restaurant here called Mrs G's & he can cut it anywhere in the world so Im not messing with his recipe. I suppose the real point is that its a fresh take on a classic. And that take comes from his Asian heritage. Hope you liked it.IMG_0673.JPG

post #19 of 19
Quote:
Originally Posted by Moikel View Post

Having a bit of trouble finding Vietnamese mint ,hoping to get it tomorrow. Have everything else. I saw another dish called  kibbeh nayeh,Lebanese version of tartare using lamb. Looks interesting as well. 

One thing at a time & wife doesnt eat lamb.



Kibbeh neyehkibbeh neyeh.jpg

 

Also saw toothed corriander is called culantro and can be found in some ethnic markets.  Easy to grow at home and has a stronger flavor than regular cilantro.

http://en.wikipedia.org/wiki/Eryngium_foetidum

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