Cooked the traditional pho broth aromatics down in sesame oil, fish sauce, and lime juice. Mixed that through minced filet, egg yolks, and hoisin. Garnished with charred shallot, lime zest, and Thai basil. Served with tapioca crackers.
by Burn_n_Turn
3 Comments
Sounds really cool and looks beautiful! I’m someone that likes to mix their own tartare at the table but there’s no way I’m frowning at this.
All I want is some fresh potato (or fried rice paper) crisps on the side.
Not to be indelicate but I’m fully erect over here. Sounds like an incredible dish and the plating is really clean and elegant
The only thing I want is the leaves to be fuller and smaller, not torn. Really intriguing and pretty