With chef Lưu Đình Hà from Silk Path Hotels & Resorts

Chef Lưu Đình Hà

For this year-end festive delight, super chef Lưu Đình Hà from Silk Path Hotels & Resorts will help you maximize your expensive purchase and jingle every kitchen corner with a bold, impressive, recipe that comes in under 2 hours: Sous Vide Australian Veal Tenderloin with Vietnamese Tương Bần (Vietnamese traditional thick soy sauce) and Grilled Vegetables.

Eye-catching, enriching, even explosive – this luxurious East meets West dish will leave you stunned from the very first bite.

Sous Vide Australian Veal Tenderloin

 Main ingredients: 2 servings

- Australian veal tenderloin: 400g

- Zucchini: 100g

- Carrot: 100g

- Red pepper: 100g

- Salt

- Pepper

- Olive oil

Sauce ingredients:

a) Meat Seasoning

- Tương Bần: 2 tsp 

- Oyster sauce: 1 tsp

- Soy sauce: 1 tsp 

- Chili sauce: 1 tsp

- 5 spices powder: one-third of a tsp

- Shallot (minced): 20g

- Garlic (minced): 20g

Lemongrass (minced): 20g

Ginger (minced): 20g

b) Tương Bần sauce

- Tương Bần: 70ml

- Water: 70ml

- Oyster sauce: 1 tsp

- Soy sauce: 1 tsp

- Chili sauce: 1 tsp

- Sugar: 1 tsp

- Garlic (minced): 10g

- Lemongrass (minced): 10g

- Ginger (minced): 20g

Method:

Sous Vide Veal Tenderloin and Grilled Vegetables:

• Mix all the sauce and herb ingredients together. Cut the veal tenderloin into two halves. Slice the zucchini, carrot, and red pepper into round pieces.
• Put the meat and the seasoning in a zip lock or vacuum seal food bag. Use the water immersion technique or a vacuum sealer on the dry setting to release all the oxygen.
• Let the seasoned tenderloin bag rest in a warmth-maintained 50°C water bowl for 60 minutes. Meanwhile, season the veggies (zucchini, carrot, red pepper) with salt, pepper, garlic, and olive oil.
• Remove the veal tenderloin from the zip lock bag. Pre-heat the cooking pan on a low heat then add a drizzle of olive oil to sear both sides of the meat until they turn golden brown.
• Let the veal sit for a few minutes. Meanwhile, grill the vegetables on a high heat. Then cut the meat, shape the vegetables and decorate your plate.

Tương Bần sauce

• Add a few drizzles of olive oil and pan-fry the minced ingredients for around a minute.
• Pour water and the other sauce ingredients together, simmer at a low heat until the sauce thickens.
• Decorate and garnish or directly serve with the sous vide and grilled vegetables.