This dish almost looks too good to eat.


  • 400g piece grain-fed tri-tip beef

  • 1 stalk lemongrass (white part only) very finely sliced

  • 1 bunch chives finely chopped

  • 3 leaves sawtooth coriander roughly chopped

  • Coriander approx 25 leaves roughly chopped

  • Round leaf mint approx 15 leaves roughly chopped

  • Vietnamese mint approx 15 leaves roughly chopped

  • 4 free range egg yolks

  • 4 tbsp crispy deep fried shallots

  • Prawn crackers to serve

  • Dressing

  • 175ml fish sauce

  • 40g caster sugar

  • 40ml lime juice

  • 55ml white vinegar

  • 15ml chilli oil

  • 50ml grapeseed oil

  • 1 tbsp “ot tuong” (Vietnamese pickled and minced chilli)


  • 1.

    To make the dressing, whisk all ingredients together in a bowl until sugar is dissolved.

  • 2.

    To make the beef, remove all visible sinew, then with a sharp knife, cut into very small pieces approximately 4mm.

  • 3.

    In a bowl, combine chopped beef, lemon grass, herbs, chives and 8 tablespoons of the dressing. Using a spoon, combine everything with hands until ingredients are very well incorporated.

  • 4.

    Divide the mixture onto 4 plates. Place an egg yolk on top of each and sprinkle with 1 tablespoon of fried shallots. Serve immediately with deep fried Prawn crackers.


Recipe created by Chef Dan Hong for Chef's Tables.

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