Ông Táo's Kitchen
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| smoked beef |
Viet Nam News
with Iron chef Nguyễn Thanh Tùng of Ngon Villa Restaurant
Smoked beef in clay pot is a simplified version of the Southwest Vietnamese grilled beef on heated clay tiles. The clay pot is used instead of traditional tiles to avoid the loss of all the unique flavours of clay cooking.
Ingredients: serves 1
0.5kg rump roast
100gr garlic
1 large onion
Cooking oil, sesame seeds to taste
Salt, pepper, soy sauce, honey.
Method:
- Using a sharp knife, make a bunch of small incisions throughout the meat and insert the garlic slivers into them. Season the meat with salt, pepper, soy sauce and honey on all sides. Slice the onion into horizontal pieces.
- Heat a large heavy bottomed pan over medium high heat, add the oil and let it heat up just to the point of smoking. Add the beef and brown on all sides. Remove it from the pan and set aside uncovered.
- Add the onion to the pan and stir-fry the onions until golden. Remove the onions from the pan and transfer to the clay pot.
- Put the beef on top of the onions and get some beef stock ready in the clay pot. Top the dish with sesame seeds.
You can sample the dish at Ngon Villa Restaurant, 10 Tống Duy Tân St, Hoàn Kiếm Dist, Hà Nội. Tel: +84 4 3221 2222.
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| chef Tung |
