Bò Tái Chanh

SAVORY

Oct 14

Koji-Rubbed Beef Eye of Round, Mắm Nêm-Pineapple Dressing, Crushed Peanuts, and Lime Vinaigrette

Chef Dennis Ngo of Di an Di | Brooklyn

Yield: 4 servings

INGREDIENTS:

Mắm Nêm-Pineapple Dressing:
40 grams mắm nêm (fermented anchovy sauce)
45 grams pineapple chunks
33 grams simple syrup
5 grams lime juice
8 grams sate chili sauce
8 grams ginger-scallion sauce
5 grams shallot oil

To Assemble and Serve:
6 ounces thinly sliced Koji-rubbed beef eye of round
1 cup picked watercress
1 cup picked rau om (rice paddy herb)
¼ cup thinly sliced pickled onions
1 tablespoon crushed roasted peanuts
1 tablespoon fried shallots
2 tablespoons lime vinaigrette
1 tablespoon fried shrimp chips or grilled sesame crackers

METHOD:

For the Mắm Nêm-Pineapple Dressing:
To a Vitamix blender, add all ingredients; purée.

To Assemble and Serve:
Across a large serving plate, arrange sliced beef in a single layer, covering the entire plate. Spoon Mắm Nêm-Pineapple Dressing over beef, spreading the dressing evenly. In a mixing bowl, toss to combine watercress, rau om, onions, peanuts, shallots, and vinaigrette. Spread salad over beef, leaving the edges of the beef exposed. Serve with chips or crackers.

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