Luke Nguyen Vietnamese Cooking Recipe

A recent trip to Luke Nguyen's Red Lantern restaurant in Surry Hills has sparked a Love affair with Vietnamese cooking.The simplicity of abundant fresh herbs with complexity of fragrent marinated meats, tangy dipping sauces and the crunch of roasted peanuts and fried shallots make Vietnamese cuisine a refreshing change for the western palate.Meals can be delicious spicy soup with or without rice noodles, fresh salad and seafood in soft rice paper rolls or one pot dishes cooked in a traditional clay pot. Frangrant skewer are cooked over open grills or succulent and spicy wok fried sensations,its the freshness of ingredients and combination of sweet ,salty and spicy that makes Vietnamese food so special. To help you prepare an authentic Asian meal Casa Loco has an amazing selection of works from traditional carbon

steel that need seasoning with oil to stainless steel and non stick options for easy maintenance,with a bonus Luke Nguyen recipe DVD. by admin
Luke sauce..
125 ml oyster sauce
3 tablespoon hot water
2 teaspoon sesame oil
2 teaspoons caster( superfine) Sugar
combine all the ingredients and mix well.

Dipping fish sauce
2 tablespoons sugar
3 tablespoons fish sauce
3 tablespoons white vinegar
1 cup hot water
1 lime,juiced
1 chili, diced
1 garlic clove, peeled and diced
Dissolve the sugar in hot water,then add the rest of the ingredients and stir.
Makes 250 ml

Luke Nguyen's Shaking Beef ( Boluc lac)
500g black Angus beef rump or eye fillet
3 tablespoons lucky sauce
1 tablespoon vegetable oil
1 garlic clove,crushed
1 small onion,cut into large dice
50g (13/4 oz) butter
Pinch of salt
Pinch of cracked black pepper
Soy sauce with chilli dipping for diping It's best to cook this dish in small batches to maintain the highest possible heat in the work.

1. cut the beef into 1.5 cm cubes,then marinate it by massaging the lucky sauce into the beef and letting it stand for 5 minutes. Drain the excess marinade from the meat before cooking.

2. Heat the work over the highest heat until smoking hot.Drizzle the oil around the top of the work,allowing it to run down the side and into the middle.

3. Add the beef in batches and seal it on all sides ,shake and toss the beef in the work,the beef should be charred.Add the garlic,onion and butter to the work and continue to stir-fry,moving the ingredients around with a wooden spoon or wok ladle.Cook the beef to your liking .

4. Add a pinch of salt and cracked black pepper and turn out onto a serving plate.Serve with jasmine rice and dipping sauce of soy sauce and chilli.Serves 4 as part of a shared meal.
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