Acclaimed Australian-Vietnamese chef Luke Nguyen is back to continue his culinary adventures – this time, France. Starting in the capital and eating his way around the country, Luke will uncover the Gallic influences in Vietnamese cuisine and learn about the art of regional French cooking.
Luke Nguyen’s France will premiere June 1 on TLC.
4 tbsp lemon juice
1 tsp fried red Asian shallots
1 tsp fried garlic
1/4 tsp toasted rice powder
1/2 tsp garlic oil
6 sawtooth coriander leaves, finely sliced
1 large handful Vietnamese mint, finely sliced
1 large handful bean sprouts
1 large handful perilla leaves
8 quail egg yolks, leave yolks in half quail shells
1 bird’s eye chilli, sliced
Fish Sauce Dressing
3 tbsp white vinegar
2 tbsp sugar
3 tbsp fish sauce
Place all ingredients for the dressing in a bowl and whisk together until the sugar is dissolved.
Remove all visible sinew from the beef and with a sharp knife, cut into very small pieces (about 4 mm wide). In a bowl, add the chopped beef and lemon juice and mix well. The lemon juice will slightly citrus cure the beef. Now add fresh herbs, fried garlic, toasted rice powder, garlic oil and 4 tbsp of dressing. Use hands to combine everything so ingredients are well incorporated.
- Divide mixture among 4 plates. In a separate bowl, mix bean sprouts and perilla leaves. Add the salad to each serving and top with a quail egg. Serve with remaining fish sauce dressing.
Luke & Bresse chicken farmer Rachel Roussel-Voisard
(Source: TLC’s LUKE NGUYEN’S FRANCE)