Nai Luc Lac (Vietnamese Shaking Venison)
1 lb venison, cut into 1-inch cubes
1 or 2 tomatoes, sliced
1 bunch watercress, or mixed field greens, or lettuce, or whatever type of greens you wish
2 cloves garlic
2 tsp Nuoc Mam (Vietnamese Fish Sauce) or soy sauce or oyster sauce
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp sugar
1 onion, thinly sliced for sauteeing or Hanh Dam (Vietnamese Vinegared Onions)
Dice the beef into 1-inch cubes. Add 2 tsp fish sauce, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp sugar to marinade. Set aside and let it marinate at room temperature.
Wash greens. Slice tomatoes. Arrange the greens on your plate.
In a wok or saute pan on high heat, drizzle a bit of oil. Add minced garlic and thinly sliced onions. Add in the venison, minus the marinade, and "shake" it until edges are charred and the venison is cooked to your liking.
Don't stir-fry the meat too much. Let it sear before tossing it in the pan. When the meat is all evenly seared, add in the reserved marinade and stir to make sure the juices are cooked.
Serve as a salad or with Com Do Ca Chua (Vietnamese Tomato Paste Red Rice). You can also serve it with a small dipping sauce of ground black pepper, salt, and a squeeze of lime or lemon.
The dishes served at this dinner:
Baked Goat Cheese on Pesto and Tomato Sauce
Sup Ca Chua Dau Xanh (Vietnamese Green Bean and Tomato Egg Drop Soup)
Bo Nuong La Lot (Vietnamese Grilled Beef with Wild Betel Leaves)
Nem Nuong Xa (Vietnamese Lemongrass Grilled Pork Patties)
1 year ago today, Banh Phong Tom (Vietnamese Shrimp Chips).
2 years ago today, Best of: 2006 Recipes from baked chicken with lemon, salt, and pepper to sweet corn tomalito.
3 years ago today, I ate two dinners - at Bun Bo Hue An Nam - San Jose and cousin Q's older brother's friend's Thai dinner.