Overview
Each round piece of beef inside is rolled with sausage, fat, and pig liver like ancient metal coins, symbolizing the wish for a prosperous new year. This is an ancient dish favored in the Tet feast of the ancient Hanoians.
Ingredients (Serves 8)
- 400g beef tenderloin
- 4 sausages
- 150g fat
- 150g pig liver
- Dried onion, garlic (or onion powder, garlic powder)
- Spices: Fish sauce, seasoning powder, sugar, pepper
- Served with raw vegetables, cucumber, tomato
- Cooking oil
Instructions
Preparation
Slice the beef tenderloin about 0.5 cm thick and do not break the pieces to create a flap shape, helping to roll the filling inside evenly. Use a hammer to gently pound the beef to soften it and make it easier to roll.
Boil the fat, cut into pieces the same length as the beef. Cut the sausage in half. Soak the pig liver in milk or wash it with diluted salt water, wash it and cut it into long strips. Crush the onion and garlic and squeeze out the juice to marinate the beef.
Marinate
Marinate the beef with 1/2 tablespoon of fish sauce, 2 teaspoons of cooking oil, 1/2 teaspoon of seasoning powder, 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper and onion and garlic juice (or replace it with garlic and onion powder) for about 15 - 20 minutes to absorb the flavor.
Then, spread the beef on a flat surface, put the filling inside including sausage, fat, liver and roll it up. Use food string to tie it to keep the shape and shape the beef.
Grill the Beef
Fry the beef lightly to set the shape, then grill it over charcoal.
Slice the beef into coin-sized pieces and arrange on a plate, served with raw vegetables and cucumbers.
Key Requirements
The beef should have a rich flavor, fragrant aroma, combined with the light sweetness of the sausage, a little fat from the fat, and the richness of the liver.
Notes
This dish often appears in the Tet trays of the ancient Hanoians. Due to the sophistication in choosing ingredients and meticulous processing, it has gradually been lost. Currently, many researchers and culinary experts are gradually restoring it to preserve the traditional and sophisticated culinary culture of Hanoi.
The beef should be selected from the tenderloin and lightly pounded until soft, then rolled evenly with the filling. Grilling the beef on charcoal is the best.
Here are 5 potential FAQs about Kim Tien Grilled Beef:
What is Kim Tien Grilled Beef?
Kim Tien Grilled Beef is a traditional Vietnamese dish that is often served during Tet, or Lunar New Year celebrations. It consists of thin slices of beef tenderloin that are stuffed and rolled up with a filling of sausage, pork fat, and liver. The rolled beef is then tied, grilled, and sliced into coin shapes.
What is the significance of Kim Tien Grilled Beef?
The round, coin shape of the beef rolls symbolizes prosperity and wealth for the new year. It is considered an ancient and traditional Tet dish in Hanoi that dates back many generations. The intricate preparation highlights the importance of this festive dish.
How should you prepare the beef for Kim Tien Grilled Beef?
The beef should be pounded gently to soften it and make it easier to roll tightly around the filling. Slice the tenderloin about 0.5 cm thick without breaking the slices to help form the rolls. Marinate the beef in a mixture of fish sauce, oil, spices, and onion/garlic for 15-20 minutes before stuffing and rolling.
What is the filling made of?
The traditional filling includes:
- Sausage
- Pork fat
- Pig liver
- Onion/garlic
The liver and fat provide richness, while the sausage gives sweetness.
How is Kim Tien Grilled Beef cooked?
After rolling the beef around the filling and tying it, first fry lightly to set the shape. Then it is grilled over charcoal to add smoky flavor. Once grilled, it is sliced and served with vegetables. Grilling over charcoal is considered the best cooking method.