MC KỲ DUYÊN NẤU ĂN CÙNG NHẠC SĨ ĐỨC HUY - "GỎI BÒ TÁI CHANH"

Once again, I would like to welcome you to the cooking show with Duc Vy and Ky Duong. The second dish is... Onion pancake. This onion is for this dish. Yes, that's right. It's Vietnamese. And the beef is... Beef is... Topsoil. Yes, Topsoil. And this dish is special because it has been left here for a long time. It has been left here for a long time. I'm so worried about the beef. Me too. We only use olive oil and pepper. Is there salt? No salt. If there is salt, it will make the dish less delicious. And the main ingredient of this dish is... There is also lemon. Yes. Single garlic and purple onion. Yes. And fresh lemongrass. We will only use the inside of the lemongrass. In general, what does Duc Vy really like? Anything that is delicious. Yes, anything that is delicious. And we will mix it with herbs, basil, cilantro, and cucumber. Cucumber. Cucumber is very delicious. Very crispy and very sweet. And the special ingredient is here. Yes, our special ingredient is lemon grass. And one thing to make it soft and crispy. We will make this steak on the pan. It is... Vietnamese fried onion. Oh my, it's so crispy. It smells so good. It can't be compared to any other dish. And this vegetable is just water spinach, right? Yes. Water spinach. Water spinach and herbs. Yes, water spinach and herbs. Yes. And cilantro. Yes, cilantro. That's it. Now let's get started. I'm so hungry. It would be great if we had a charcoal grill. Charcoal grill. Yes, charcoal grill. Charcoal grill. Yes. But once again, we come back to the apartment. It's really hot. Yes, so we take the pan. According to the principle, we hit it wherever it is. The pan doesn't have oil? The pan is hot. No, because we have already marinated with olive oil. Ah. So this one doesn't have any oil. No oil at all. It will keep all the sweetness of the meat inside. When do we know to flip it? Ah, good question. And now, because this piece of meat is 3cm thick, we will measure whether it is cooked or not by pressing it down. Ah. When it feels a little hard, it is already medium. Ah. That is, the outside is burnt, but the inside is still a little pink. Ah. And that's the thing. A little hard means that the piece of meat is hard? Yes. Now it's soft. Ah. Yes. If you want to eat it, just leave it there. If you don't want to eat it, just leave it there. When there is a sign that the meat is soft, we can flip it. Ah. Now we continue to drink. Yes. Continue to talk. We can flip it when it starts to sweat. Ah, yes. Here we see a little sweat. I'll press it. If you like to eat raw, this piece of beef has been left at room temperature. Yes. Not frozen. But many people don't like to eat raw. Many people like to fry. Yes. If we do it again, this part will be harder than the previous one. Ah. Because there is one more layer of meat. But the idea is ... It's still blood. Ah. Blood. She said blood. It sounds terrible. It's blood, right? That's right. Ha ha ha ha. The meat is over there. No one calls it blood soup, they call it blood soup. Ha ha ha ha. But from now on I will call it ... Beef mixed with lemongrass, coriander, a little cucumber, there. There, and its sauce will be fish sauce, sugar, lime and chili. Just a little bit. Be careful, honey. There and soup. There. You can drink it with red wine or beer, it's all delicious. I like the taste of young lemongrass and chili the most. It's done. And finally, as I promised you at that time, there will be a little... This is very hard to find. This is only available in Vietnam. In other places, you can add a pickled starfruit. But not here. You have to go far to remember. Sometimes I don't know what happiness is in front of my eyes. I can't find it anywhere. Done. The vegetables are also crunchy. But the crunchiness of vegetables and starfruit is impossible. Ah, the crunchiness of fried onions. This is very Vietnamese, guys. Eat it, guys. Let me know what you think. It's different from Thai pickled vegetables. I think the soul of the country is still the best. I'll finish it. Haha.