Dan Hong is the executive chef of Sydney's Mr Wong, Ms G's and El Loco restaurants. He's also dad to two beautiful kids, has a pretty intense sneaker obsession, and, together with his mum Angie, has pioneered #MondayHongDinners. He's shared with us his recipe for Vietnamese-style tartare - enjoy.
For the dressing
To make the dressing, whisk all the ingredients together in a bowl until sugar is dissolved.
For the beef, remove all visible sinew with a sharp knife then cut into very small pieces (approximately 4mm).
In a bowl, combine chopped beef, lemongrass, herbs, chives and 8 tablespoons of the dressing.
Mix everything together until ingredients are very well incorporated.
Divide the mixture onto four plates. Place an egg yolk on top of each and sprinkle with 1 tablespoon of fried shallots.
Serve immediately with deep fried prawn crackers.