Vietnamese-style steak tartare with prawn crackers

Vietnamese steak tartare with prawn crackers
Vietnamese steak tartare with prawn crackers Photo: Jennifer Soo

A classic steak tartare transformed by Dan Hong of Ms G's in Potts Point into something rich, spicy and crunchy that's just right for summer.


400g tri-tip grain-fed beef

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

1 bunch chives, finely chopped

3 sawtooth coriander leaves, chopped

25 coriander leaves, chopped

15 round leaf mint leaves, chopped

15 Vietnamese mint leaves, chopped

4 free-range egg yolks

4 tbsp crispy deep-fried shallots

deep-fried prawn crackers, to serve

For dressing

175ml fish sauce

40g caster sugar

40ml lime juice

55ml white vinegar

15ml chilli oil

50ml grapeseed oil

1 tbsp tuong ot (Vietnamese pickled and minced chilli)


To make dressing, place all ingredients in a bowl and whisk together until sugar is dissolved. To make steak tartare, remove all visible sinew from beef, then with a sharp knife, cut it into very small pieces (about 4mm wide).

In a bowl, combine chopped beef, lemongrass, herbs and 8 tbsp dressing (use remaining dressing for salads and grills). Use hands to combine everything so ingredients are well incorporated. Divide mixture among 4 plates. Place an egg yolk on top of each and sprinkle with 1 tbsp fried shallots. Serve with prawn crackers.