Experience the vibrant flavors of Vietnam with this exquisite Red Lantern Grilled Sirloin with Chile, Garlic, and Ginger. This recipe, and many more culinary delights, are expertly curated from the renowned Secrets of the Red Lantern Cookbook.

Contents

The Collaborative Spirit: Crafting Culinary Stories Through Photography

The journey of bringing a cookbook to life is a tapestry woven with passion, dedication, and often, the invaluable help of talented friends. For the upcoming Steamy Kitchen Cookbook, capturing the essence of diverse Asian ingredients was paramount. It required an artistic eye that could transform simple produce into a vibrant visual narrative, enticing readers to explore the flavors within.

When the need for high-quality ingredient shots arose, I reached out to my exceptional friends, Matt and Dannika of MattikaArts. Their creative prowess in photography is something I deeply admire, and I knew they possessed the unique ability to elevate the visual appeal of any dish or ingredient. The idea was simple yet exciting: could they lend their photographic genius to capture the beauty of various Asian ingredients, with the prospect of their work being featured in the Steamy Kitchen Cookbook?

The exchange happened via email, and even through digital text, I could sense the enthusiasm. There’s a certain magic in creative collaboration, a shared excitement that transcends geographical distance. It’s truly rewarding to work alongside individuals who not only excel in their craft but also share a genuine passion for the project.

This is Matt, the brilliant photographer who brought our vision to life. His ability to find beauty in the simplest of items is truly inspiring. The resulting photographs are nothing short of stunning – crisp, vivid, and full of life. They will grace the ‘Ingredients’ section of the Steamy Kitchen Cookbook, providing readers with a visual guide to the essential components of Asian cuisine. These images are not just photos; they are a testament to the artistry involved in food photography and the power of collaboration.

Delve into the visual feast by clicking on the photo below to access the exclusive slideshow. Discover a collection of 7 captivating images that showcase the beauty and diversity of Asian ingredients.

(Click on the image above to view the full slideshow of 7 incredible photographs, a true journey into the aesthetics of Asian cooking.)

With such dedication and talent, it’s easy to appreciate the incredible contribution these artists make to the culinary world!

Announcing the Winner: Secrets of the Red Lantern Cookbook Giveaway!

Time, as they say, flies, especially when you’re immersed in the delightful world of cooking and sharing recipes. It feels like just yesterday I was eagerly posting the recipe for Red Lantern’s Crisp Parcels or Vietnamese Spring Rolls (Cha Gio), a dish that truly embodies the fresh and vibrant flavors of Vietnamese cuisine. Alongside that culinary inspiration, we launched an exciting giveaway for a copy of the highly acclaimed Secrets of the Red Lantern by Pauline Nguyen. This cookbook is a treasure, offering an intimate glimpse into the heart of Vietnamese family cooking and the compelling story behind the Red Lantern restaurant.

Weeks have a curious way of slipping by unnoticed when you’re caught up in the rhythm of creating and sharing. My sincerest apologies for the delay in announcing the fortunate winner of this exquisite cookbook! Life’s delicious distractions sometimes lead to missed deadlines, but the excitement of giving back to this wonderful community never wanes. Your patience and continued engagement are truly appreciated, and I am thrilled to finally reveal the lucky recipient.

So, without any further ado – because we’ve waited long enough – the much-anticipated winner of the “Secrets of the Red Lantern Cookbook” is:

Grace says:
“Just by reading your post I’m completely sold and intensely craving spring rolls. I prefer mine with bean thread/veggie/pork filling but when necessity and/or boredom strikes I grab just about anything from the fridge.”

A huge congratulations to Grace! Your comment perfectly captures the universal appeal of spring rolls and the creativity that often sparks in the kitchen. It’s wonderful to hear how a simple post can ignite such a strong craving and inspire culinary improvisation. Your enthusiasm is exactly what makes these giveaways so rewarding. Please email me your details at jaden{at}steamykitchen{dot}com, and I will promptly arrange for the publisher to send this fantastic cookbook directly to you. Enjoy exploring the secrets within!

Red Lantern’s Grilled Sirloin with Chile, Garlic, and Ginger Recipe

Bo Nuong Toi Gung

Embark on a culinary journey to Vietnam with Red Lantern’s iconic Grilled Sirloin, a dish celebrated for its explosive flavors and tender texture. This recipe, known in Vietnamese as Bo Nuong Toi Gung, combines the robust taste of grilled beef with a vibrant marinade of chili, garlic, and ginger, creating a truly unforgettable experience. Served with a refreshing green papaya salad and a bright dipping sauce, it’s a symphony of sweet, sour, salty, and spicy notes that will tantalize your taste buds.

Ingredients:

Two 1/2 pound sirloin steaks (choose well-marbled cuts for optimal tenderness)
2 handfuls shredded green papaya (for the refreshing salad, offering a crisp, slightly tart counterpoint to the rich beef)
1 small handful mixed fresh herbs (such as fragrant perilla, refreshing Vietnamese mint, and aromatic basil – these add layers of complexity and freshness)
1 tablespoon fried shallots (essential for their crispy texture and sweet, savory crunch)
1 tablespoon dried shrimp, soaked in hot water for 5 minutes and drained (adds a unique depth of umami to the salad)
3 tablespoons dipping fish sauce (for serving, providing that quintessential Vietnamese flavor balance)

For the Marinade:

2 teaspoons pickled chili (adjust to your preferred spice level, offering a fermented heat)
2 cloves garlic, finely minced (the aromatic foundation of many Vietnamese dishes)
¾-inch piece of ginger, grated with a microplane grater (ensures fine texture and even flavor distribution)
2 tablespoons Asian fish sauce (the backbone of Vietnamese seasoning, providing savory depth)
1 tablespoon superfine sugar (balances the savory and spicy elements, promoting caramelization)
2 teaspoons vegetable oil (helps distribute flavors and tenderize the meat)
Pinch of salt (enhances overall flavor)

Instructions for the Grilled Sirloin:

Prepare the Marinade: In a non-reactive bowl, thoroughly combine all the marinade ingredients – pickled chili, minced garlic, grated ginger, Asian fish sauce, superfine sugar, vegetable oil, and a pinch of salt. Stir diligently until the sugar has completely dissolved, ensuring a uniform flavor profile.
Marinate the Steaks: Add the sirloin steaks to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or ideally up to 4 hours. This allows the robust flavors to penetrate the meat, tenderizing it and infusing it with aromatic goodness.
Grill to Perfection: Preheat your grill to medium-high heat. Once hot, carefully place the marinated sirloin steaks on the grill. Grill to your desired doneness:
- For rare: approximately 3 minutes per side (6 minutes total).
- For medium-rare: approximately 4 minutes per side (8 minutes total).
- For medium: approximately 5 minutes per side (10 minutes total).
- For medium-well: approximately 6 minutes per side (12 minutes total).
Achieving the perfect sear means a beautiful crust on the outside while retaining juicy tenderness within.
Rest the Steaks: Once grilled, remove the steaks from the heat and allow them to rest on a cutting board for 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful result.
Slice and Serve: Briefly reheat the rested steaks on the grill pan for about a minute to warm them through if desired. Then, slice the steaks thinly against the grain.
Assemble the Salad: In a separate bowl, combine the shredded green papaya, mixed fresh herbs, fried shallots, and drained dried shrimp.
Serve: Arrange the thinly sliced grilled sirloin alongside the vibrant green papaya salad. Drizzle generously with the Dipping Fish Sauce, allowing the bright, tangy flavors to complement the rich beef.

SERVES 4

Dipping Fish Sauce (Nuoc Mam Cham)

Nuoc Mam Cham is the quintessential Vietnamese condiment, a harmonious blend of sweet, sour, salty, and spicy that elevates almost any dish. This sauce is a must-have for grilled meats, spring rolls, and salads, providing a burst of refreshing flavor.

Ingredients:

3 tablespoons Asian fish sauce (choose a good quality brand for best results)
3 tablespoons rice vinegar (provides a mild, sweet acidity)
2 tablespoons sugar (balances the saltiness and acidity)
2 cloves garlic, finely chopped or minced
1 bird’s-eye chili, thinly sliced (or more, to taste, for a fiery kick)
2 tablespoons freshly squeezed lime juice (adds a crucial bright, citrusy finish)

Instructions:

Prepare the Base: In a small saucepan, combine the fish sauce, rice vinegar, ½ cup of water, and sugar.
Heat and Dissolve: Place the saucepan over medium heat. Stir well, ensuring the sugar completely dissolves. Cook until the mixture just begins to simmer, but do not bring to a rolling boil.
Cool: Remove from heat and allow the sauce to cool completely to room temperature. This step is important for the flavors to meld beautifully.
Finish and Serve: Once cooled, finely chop the garlic and thinly slice the chili. Stir them into the cooled sauce along with the freshly squeezed lime juice. Taste and adjust sweetness, sourness, or spice to your preference.

MAKES 1 CUP

Fried Shallots (Hanh Phi)

Crispy fried shallots are a golden, aromatic garnish that adds incredible texture and a sweet, savory depth to countless Asian dishes, from salads and noodles to curries and rice. Making them at home ensures unparalleled freshness and crunch.

Ingredients:

½ pound shallots, peeled (choose firm, fresh shallots)
4 cups vegetable oil (enough to submerge the shallots for even frying)

Instructions:

Prepare the Shallots: Finely slice the peeled shallots into even rounds or thin strips. Rinse them thoroughly under cold water to remove excess starch.
Dry Thoroughly: This is a critical step for crispy shallots. Dry the shallots thoroughly with a clean cloth, then spread them out on several layers of paper towel. Allow them to air dry completely for at least 30 minutes to an hour, or until no moisture remains. Any residual water can cause splattering and prevent even browning.
Heat the Oil: Pour the vegetable oil into a wok or a heavy-bottomed pot. Heat the oil to 350 degrees F (175 degrees C). A simple test is to drop a small piece of bread into the oil; if it browns in 15 seconds, the oil is ready.
Fry in Batches: Fry the shallots in small batches to avoid overcrowding the pot, which can lower the oil temperature and result in soggy shallots. Stir occasionally to ensure even cooking.
Achieve Golden Perfection: Fry until the shallots turn a beautiful golden brown. This process can be quick, so stay vigilant! They will continue to darken slightly after being removed from the oil.
Drain and Cool: Promptly remove the fried shallots with a slotted spoon and transfer them to a plate lined with fresh paper towels to drain any excess oil. As they cool, they will become wonderfully crisp.

The fried shallots are best enjoyed freshly made, when their crispness is at its peak. However, they can be stored for up to 2 days in an airtight container at room temperature. They are a versatile topping that adds a gourmet touch to any meal.

—Recipe adapted and inspired by the incredible culinary wisdom found in Secrets of the Red Lantern by Pauline Nguyen. This cookbook is an essential addition for anyone looking to explore authentic Vietnamese flavors with confidence and flair.