Created by chef Helen Nguyễn, this recipe draw inspiration from a regional dish in Northern Central Vietnam, Nghệ An to be specific. It’s usually cooked and enjoyed among families during Lunar New Year celebrations.
INGREDIENTS
650g (~1.4 lb) beef shank, thinly sliced
30g (~2 tablespoons) oyster sauce
35g (~2 3/4 tbsp) five spice powder
10g (~ 2/3 tablespoon) fish sauce
18g Coastal Purple Shallot, dried
3g Heaven Facing Chili, dried
8g Northern Mountain Garlic, minced, dried
7g Delta Lemongrass, dried
5g Sparrow Ginger, dried
10g (~ 2/3 tablespoon) sugar
3g (~3/4 teaspoon) salt
A pinch MSG
50g (~ 3 1/2 tablespoons) vegetable oil or chili oil
Vân Vân in use
