He’s also dad to two beautiful kids, has a pretty intense sneaker obsession, and, together with his mum Angie, has pioneered #MondayHongDinners. He’s shared with us his recipe for Vietnamese-style tartare – enjoy.
Ingredients
- 400g piece of grain-fed tri-tip beef
- 1 stalk of lemongrass (white part only), very finely sliced
- 1 bunch of chives, finely chopped
- 3 leaves sawtooth coriander, roughly chopped
- 25 leaves (approx) coriander, roughly chopped
- 15 leaves (approx) round leaf mint, roughly chopped
- 15 leaves (approx) Vietnamese mint, roughly chopped
- 4 free range egg yolks
- 4 tablespoons crispy deep fried shallots
- Prawn crackers to serve
For the dressing
- 175ml fish sauce
- 40g caster sugar
- 40ml lime juice
- 55ml white vinegar
- 15ml chilli oil
- 50ml grapeseed oil
- 1 tablespoons of “ot tuong” (Vietnamese pickled and minced chilli)
Method
To make the dressing, whisk all the ingredients together in a bowl until sugar is dissolved.
For the beef, remove all visible sinew with a sharp knife then cut into very small pieces (approximately 4mm).
In a bowl, combine chopped beef, lemongrass, herbs, chives and 8 tablespoons of the dressing.
Mix everything together until ingredients are very well incorporated.
Divide the mixture onto four plates. Place an egg yolk on top of each and sprinkle with 1 tablespoon of fried shallots.
Serve immediately with deep fried prawn crackers.