HCM cooking class char grilled beef with kumquat ,white baby eggplant& mustard sprout

[MasterchefTan]

Char-grilled beef salad with kumquat, lemongrass
and white baby aubergine
Gỏøi boø nöôùng saõ vôùi taéc vaø caø saén
4 serves

Sticky fish sauce dressing
4 tablespoons of lime juice (“nước chanh”)
4 tablespoons of sugar
4 tablespoons of fish sauce (“nước mắm”)
2 teaspoons of garlic minced (“tỏi”)
2 teaspoons of chili deseeded, minced

• Mix all ingredients until the sugar is completely dissolved. Set
aside.

Marinated beef
150 g beef filet
10 g chopped lemongrass (“sả băm”)
5 g chopped garlic
2 pinches of pepper
20 ml vegetable oil

• Prepare all ingredients as above.
• Marinated beef filet with all ingredients during about 20mn,
char-grilled, cool and then cut into 3-4 cm lengths. Set aside.

Salad
15 g lemongrass finely chopped
2 kumquats well washed and then thinly sliced (“nước
tắc”)
90 g white eggplants cut into wedges (about 4 small pieces)
5 g fresh Erygium (“ngo gai”) minced
100 g mustard sprouts (“mầm cải bẹ xanh”)
100 g chopped green salad
20 g chopped Vietnamese leaves such as Vietnamese basil and mint (“húng
cây, húng quế”)
50 ml sticky fish sauce dressing
15 g sesame seeds (“hạt mè”)

• Prepare all ingredients as above.
• Mix all ingredients, place into a serving platter and top with the
slices of beef and the sesame seeds.
• Pour the dressing just before serving and serve immediately.
more information please visit here: hochiminhcookingclass.com




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MasterchefTan