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Beef Wrapped in Wild Betel Leaf Pithivier
Beef Wrapped in Wild Betel Leaf Pithivier

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Ingredients

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Nhân Bò

Pate Gà Nấm

Bánh Bò Nướng Pithivier

  • Puff dough 80.0 g
  • Beef filling 100.0 g
  • Chicken and mushroom pâté 40.0 g
  • Crepes 1.0 g
  • Chicken eggs 10.0 g

Dầu phở thơm

  • Sunflower oil 1000.0 n/a
  • Onion 200.0 g
  • Ginger 80.0 g
  • Coriander Roots 20.0 g
  • Cinnamon stick 20.0 g
  • Star anise 8.0 g
  • Black Cardamom 4.0 g
  • Dried clove 2.0 g
  • Coriander seeds 8.0 g

Sốt Phở BBQ

Ngò Gai Pesto

Bò Lá Lốt pithivier

  • Side salad 80.0 g
  • Decorative tuile pastries 20.0 g

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Preparation

  1. Nhân Bò

    • Season the pork neck fat, grill it, and then dice it. Sauté the lemongrass, garlic, and wild betel leaves until fragrant.
    • Place all ingredients into a mixing bowl and toss well to combine.
    • Sauté 400g of minced beef until fragrant to release its signature aroma, then chill.
    • Thoroughly mix the 400g of sautéed filling with 800g of raw filling.
    • Portion into 12 equal patties (100g each).

  2. Pate Gà Nấm

    • Clean and dice the mushrooms and onions, then toss evenly with oil. Heat a pan and sear the mushrooms until golden brown and fragrant.
    • Deglaze the pan with water to lift the fond (browned bits) and capture the intense mushroom aroma.
    • Combine all ingredients in the pan and continue cooking until the mixture dries out.
    • Allow to cool completely. Blend 60% of the mixture into a smooth purée, then fold it back into the remaining 40% of textured filling to create the desired mouthfeel.
    • Mushrooms spoil easily during blending. Once blended and mixed, reheat the filling to 180°F (80°C) to ensure deaeration (oxygen removal). Vacuum-pack immediately and store until ready for use.

  3. Bánh Bò Nướng Pithivier

    • Ensure all ingredients are ready.
    • Place a crepe into a small ramekin, add the chicken-mushroom pâté or beef filling, and wrap it up.
    • Roll out two dough sheets to diameters of 12cm and 18cm (both 3mm thick), place the filling inside, and enclose it tightly.
    • Chill the assembled pastries until the outer crust firms up, then brush with egg wash and score wavy lines on top.

  4. Dầu phở thơm

    • Sauté all ingredients until golden brown and fragrant.
    • Add the dry ingredients and simmer for another 12 minutes. Turn off the heat and let the mixture infuse overnight to allow the aroma to mellow.

  5. Sốt Phở BBQ

    • Heat the water, add the Knorr Beef Titan and stir until completely dissolved, then allow to cool.
    • Add all remaining ingredients and mix thoroughly. Let the mixture rest overnight to allow the acidity to balance out naturally.

  6. Ngò Gai Pesto

    • Transfer all ingredients into a blender and process until completely smooth.
    • Strain the mixture to separate the oil and the culantro pesto.

  7. Bò Lá Lốt pithivier

    • Ensure the core temperature of the pastry is between 25°C and 30°C.
    • Place the dough into a mixing bowl and proof for 1 hour and 15 minutes at room temperature.
    • Stage 1 baking: Bake at 145°C for 12 minutes.
    • Stage 2 baking: Bake at 175°C for 8 minutes.
    • These two stages ensure the filling reaches a core temperature of 60°C. Note: Turn off the fan (convection) to ensure the pastry bakes to an even golden brown.