A: Hello and welcome to Food Delight, where new recipes, cooking tips, and creative culinary ideas come together.
B: Today, we’re bringing together two flavors from two very different culinary worlds - premium Canadian beef and the distinctive spices of Vietnam’s Northwest.
A: That already sounds intriguing. What happens when a tender cut of Canadian beef meets the bold aromas of mac khen (Shichuan pepper) and hat doi (Doi seed)?
B: Well, that’s exactly what Chef Tran Le Thanh Thien, a culinary expert and President of the Asian Chefs Association, explored during his recent Canadian VIP Experience.
A: The trip brought together chefs and culinary representatives from Italy, Japan, Mexico, South Korea, Indonesia, and Vietnam to gain a deeper understanding of Canadian beef, from the farms and people behind it to its quality and unique characteristics.
B: Chef Thien will now share the delicious results of that experience with us.
A: So, let’s discover this exciting merger of Canadian beef and Northwest Vietnamese flavors - Canadian Beef’s Outside Skirt plus Northwest Vietnamese Herb Marinade.
Chef Thien: ““Mac khen” and “hat doi” are considered treasures of Vietnam’s Northwest forests. Mac khen brings citrusy, woody aromas and a subtle tingling sensation, while roasted hạt dổi has a warm, deep and distinctive herbal aroma. Together with Canadian beef, they create a unique culinary experience, almost like a symphony between international ingredients and Vietnam’s local culinary identity.”
B: What a beautiful idea, using a premium international ingredient while allowing Vietnamese spices to take center stage. Let’s walk through the preparation.
Chef Thien: “For the marinade, we first roast the mac khen and hat doi until fragrant and lightly crisp, then grind them finely. Next, we blend ginger, shallots, garlic and lemongrass with fish sauce, soy sauce, chili sauce, hoisin sauce, white wine, chili oil, and a little maple syrup or honey and liquid seasonings until smooth. Then, we add the ground mắc khén and hạt dổi. This creates a rich and aromatic marinade that brings out the natural flavor of Canadian beef.”
B: The outside skirt is then trimmed to remove excess sinew and fat before the marinade is spread evenly over both sides. And you only need to let it marinate for around ten minutes.
A: That’s pretty quick!
B: It is. And then comes the fun part - cooking the beef. So, what’s your preferred way to cook it?
Chef Thien: “The outside skirt is especially delicious when grilled over charcoal. The heat gives the beef a beautiful golden-brown surface and brings out the aroma of the spices. If you don’t have a charcoal grill at home, you can roast it in the oven at around 190 to 200 degrees Celsius for about 15 minutes, depending on the thickness. You can also pan-sear it. The important thing is not to overcook the beef. I recommend serving it medium or medium-rare so that it remains tender and juicy. After cooking, let the beef rest for about five minutes before slicing.”
A: I can almost smell that beef already!
B: And we’re not finished yet. The dish comes with a very special five-spice fish sauce.
A: Now that sounds very Vietnamese.
B: Absolutely. The sauce combines fish sauce with cinnamon, star anise, cloves and cardamom. Plus more mac khen and hat doi.
A: There’s also soy sauce, hoisin sauce, ginger and maple syrup, some water, and minced coriander.
Chef Thien: “First, heat a pan and lightly toast the cinnamon, star anise, cloves, and cardamom until fragrant. Set them aside. Then, add the sugar or honey to the pan. If using sugar, cook it until it melts and turns a light caramel color. Add the fish sauce, followed by the soy sauce, sweet sauce, water, and the toasted spices. Cook until fragrant and slightly thickened. Finally, add the finely ground hạt doi and mac khen. Transfer the sauce to a bowl for dipping, and finish with some finely chopped coriander.”
A: That sounds like the perfect dipping sauce to bring all those flavors together.
B: Absolutely. And Chef Thien said the juicy, tender beef can go well with some pickled or grilled vegetables.
A: And that’s all for today’s Food Delight. Until next time, keep exploring new flavors and sharing good food with your family and friends.
