1/1 Photo of Rare Beef Vietnamese Style
The vampire in me love rare red meat. I barely cook my meat, but for the non-vampires, please use your meat thermometer to reach desired meat doneness. 130 degrees for rare, 140 or medium rare, if you like well done meat, I don't think this dish is for you.
My Private Note
Units: US | Metric
- 1Select the finest piece of beef tenderloin.
- 2Bring beef to room temperature by putting covered beef on the counter for about 15-20 minutes.
- 3Prepare ice water bath - put some ice cubes in cold water in a bowl.
- 4Heat grill or oven broiler to high.
- 5Sear the outside of the beef, all around, until outside is light brown. I only sear the outside of my beef because I like my beef moo.ing rare. If you like your meat more cooked, please use the meat thermometer to reach desired doneness: 130 degrees for rare, 140 for medium rare --
- 6Remove meat and dip in ice water for a couple of seconds to stop cooking.
- 7Dry meat with paper towel.
- 8Wrap in plastic wrap and refrigerate until ready to serve.
- 9Sharpen your knife, and slice beef thinly.
- 10Mix grated ginger and fish sauce to make sauce.
- 11Sprinkle roast rice powder over sliced beef, serve with sauce for dipping. Serve with white rice.
- 12To Roast rice:.
- 13Heat heavy skillet on medium heat.
- 14Add dry grains of rice and reduce to low heat. Stirring frequently to roast until evenly brown to release aroma.
- 15Once rice is medium brown, remove from skillet and grind in blender or food processor until a fine powder is achieved. In the old days, this is done with mortar and pestle. Thank goodness for technology.
Browse Our Top Meat Recipes
Nutritional Facts for Rare Beef Vietnamese Style
Serving Size: 1 (135 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 333.7
- Calories from Fat 206
- Total Fat 22.9 g
- Saturated Fat 9.0 g
- Cholesterol 97.4 mg
- Sodium 761.7 mg
- Total Carbohydrate 0.5 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 29.1 g