I) BEEF & VIETNAMESE ’ SLAW SANDWICH
SERVES 4 • Coconut sugar, 100g • Rice vinegar, 100ml • Fish sauce, 100ml • Limes, 2, juiced • Rapeseed oil, 100ml • A red cabbage, sliced • A wombok, sliced • A red onion, sliced • Red chilli, 2, chopped • Spring onion, bunch • Coriander, ½ bunch • A lemon, zest only • Wet-aged beef, 400g METHOD For best results, make this salad the night before, so the veg is almost “pickled”. Dissolve the sugar in vinegar, fish sauce and lime over a gentle heat. Add the other ingredients (except the meat) when cool. “When buying wet-aged meat, touch it first,” says Reid. “It should spring back – that’s a sign of quality.” Cook on a hot pan until medium-rare. Serve in toasted brioche buns, spread with mustard and piled with coleslaw.