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 beef
  • 400g piece of grain-fed tri-tip beef
  • 1 stalk of lemongrass (white part only), very finely sliced
  • 1 bunch of chives, finely chopped
  • 3 leaves sawtooth coriander, roughly chopped
  • 25 leaves (approx) coriander, roughly chopped
  • 15 leaves (approx) round leaf mint, roughly chopped
  • 15 leaves (approx) Vietnamese mint, roughly chopped
  • 4 free range egg yolks
  • 4 tablespoons crispy deep fried shallots
  • Prawn crackers to serve

For the dressing

  • 175ml fish sauce
  • 40g caster sugar
  • 40ml lime juice
  • 55ml white vinegar
  • 15ml chilli oil
  • 50ml grapeseed oil
  • 1 tablespoons of “ot tuong” (Vietnamese pickled and minced chilli)


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.