The 1 million VND broken rice and the $100 (nearly 2.5 million VND) broken rice are two new dishes launched in September at the Michelin-starred Anan Saigon restaurant. Chef Peter Cuong, known for his pho dishes and the restaurant owner, said the broken rice dish marks the next phase in his culinary journey, focusing more on rice-based dishes, which are the core of Vietnamese cuisine.
“The 1 million VND broken rice is on the à la carte menu, while the $100 broken rice is off the menu. Customers must order the $100 broken rice at least a day in advance because it takes time to prepare,” Peter said.
100 dollars Broken rice
The $100 broken rice is a revamped version of the traditional grilled pork broken rice. The difference is that the chef replaces pork with Angus beef ribs, using the best part of the cow, the prime rib - the meat from ribs 6-12. Each dish uses one kilogram of beef.
The Angus beef is imported from Australia, raised in a natural grazing environment. The meat has evenly distributed marbling, moderate fat content, which helps retain moisture and makes the meat tender.
Preparing the beef ribs takes a lot of time, which is why customers must order at least a day in advance if they want to enjoy this dish. Before grilling over charcoal, the ribs are cooked using the sous vide technique (slow cooking method) for nearly 12 hours.
The special beef
After that, the chef marinates the meat for an hour with spices like fish sauce, lemongrass, butter, and garlic. The meat is then seared for three minutes on each side over high heat to create color.
Once the meat is evenly charred, the chef continues to roast it in the oven for about 10 minutes to achieve medium rare doneness. Chef Peter said the beef is prepared like a steak.
“I want to bring a new way to enjoy steak and rice in Vietnamese style,” he said.
While waiting for the meat to cook, the chef prepares sunny-side-up eggs. The $100 broken rice dish is designed for two people, so it includes two eggs. The chef fries two eggs at the same time, one using both the white and yolk and the other using only the yolk to create a balanced presentation. The eggs are only fried on one side to keep the yolk runny.
The beautiful egg
The dish also includes a side of beef and watercress soup. The beef is diced wagyu, seared, and the watercress is briefly blanched with bone broth, along with radish and carrot.
“The soul and heart of this dish is the broken rice,” the Michelin-starred chef said, adding that to enhance the visual dining experience for customers, each ingredient is meticulously prepared and presented. The broken rice is molded before being placed on the plate.
After shaping, the broken rice is plated, topped with scallion oil and garlic chili fish sauce. Chef Peter shared that the restaurant makes broken rice manually, ensuring cleanliness similar to the milling process.
The cooked ribs are sliced into pieces and arranged evenly on the plate. The meat is charred on the outside and tender red on the inside. The dish also includes steamed egg meatloaf.
The plating
The sunny-side-up eggs are placed on top. The creator of the $100 broken rice dish said it took him about three months to perfect the dish, from selecting the right ingredients to fine-tuning the cooking techniques for all components.
The chef completes the final step of the $100 broken rice dish by pouring beef bone broth into the soup bowl.
The special soup
The dish also comes with an iced tea cocktail and beer. The iced tea cocktail is made from gin, black tea, lemon, sugar, and honey. “Vietnamese people often enjoy broken rice with iced tea, so I transformed this drink into a cocktail for customers to sip while dining at the restaurant,” Peter said.
The 1 million VND broken rice includes 500 grams of Angus beef ribs, steamed egg meatloaf, and one sunny-side-up egg. It does not include the beef and watercress soup or the two accompanying drinks.
You should try this dish in your next trip to Vietnam
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