Koi Neua Recipe

Prep beef

Chill the trimmed beef in the freezer for 15–20 minutes to firm up (this makes dicing easier). Using a very sharp knife, finely dice the beef into small, uniform 1/8–1/4-inch pieces. Transfer to a chilled bowl.

Mince aromatics

Finely mince the shallot and chili. Combine shallowly with the diced beef so flavors can mingle but avoid macerating the meat too much.

Season tartare

Add 1 tablespoon fish sauce, 1 tablespoon lime juice, 1/4 cup minced shallot, 1 tsp chopped chili, 2 tbsp chopped cilantro, 1 tbsp chopped mint, 1 tbsp sliced green onion, 2 tsp roasted rice powder, 1/2 tsp sugar, 1/4 tsp kosher salt and 1/8 tsp black pepper to the beef. Gently toss with a rubber spatula until evenly combined. Taste and adjust seasoning — add more lime or fish sauce if needed. Chill while you prepare the rest (5–10 minutes).

Whisk together 2 tablespoons fresh lime juice, 1 1/2 tablespoons fish sauce, 1 teaspoon palm or brown sugar, 1 teaspoon finely chopped bird's eye chili and 1/2 teaspoon minced garlic in a small bowl until sugar dissolves. Taste and adjust balance — the dressing should be bright, salty and slightly sweet. Set aside.

Reserve about 1 tablespoon of this dressing to drizzle over plated tartare and keep the rest for guests to add if desired.

Preheat oven

Preheat oven to 450°F (230°C). Line a baking sheet with foil.

Season bones

Place marrow bones cut-side up on the prepared sheet. Sprinkle lightly with sea salt and a pinch of black pepper.

Roast

Roast in the preheated oven 12–15 minutes until marrow is soft and bubbling but not completely melting away. Remove and let cool 2–3 minutes until safe to handle.

Spoon marrow

Using a small spoon, scoop warmed marrow into a small ramekin or onto the tartare plating as a dollop. Bone pieces can be served alongside for presentation.

Toast bread

Preheat oven broiler or toaster oven. Lightly butter the bread slices, arrange on a baking sheet and toast under broiler 1–2 minutes per side until golden and crisp. Watch closely to avoid burning.

Assemble plates

Spoon or mold the chilled beef tartare into a compact mound or ring in the center of each plate. Drizzle about 1 teaspoon of the lime-chili dressing over the top and sprinkle an additional 1/2 teaspoon roasted rice powder for texture. Add a small spoonful of warm bone marrow adjacent to the tartare or on a mini toast. Arrange 4 toasted bread slices alongside (reserve remaining toasts for guests). Garnish with micro cilantro and optional pickled shallots. Serve with lime wedges and extra dressing on the side.

Serving suggestion

Encourage diners to spread a little marrow on a toast, take a bite of tartare and toast together for contrast of temperature, fat and acidity.