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The Vandalizer

Recipe from: Phamily Bites

Hit the streets of Houston, Texas for the tastiest and only Vietnamese food truck in town, Phamily Bites, serving traditional dishes like a pho tai noodle soup in a beef brisket stock and a seared filet mignon banh mi sandwich.

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MEAT MARINADE
2 pounds filet mignon
1 cup oyster sauce
1/2 cup sugar
1/2 cup soy sauce
1/2 cup sesame oil

Chop the filet into 1-inch cubes. In a big mixing bowl add the oyster sauce, sugar, soy sauce, and sesame oil onto the meat. Mix well until all the meat is coated. Let it marinate in the fridge for about 30 minutes.

PICKLED RED ONIONS
3 cups water
1 cup vinegar
1/2 cup sugar
2 red onions, chopped

In a small pot add the water, vinegar, and sugar together, and bring to a boil on medium. Place red onions in a large bowl. Once the pickling boils, pour it over the red onions. Chill mixture in fridge for 30 minutes.

VIETNAMESE MAYO
4 egg yolks
2 cups canola oil
1 tablespoon salt
1 clove garlic, chopped

In a food processor add the egg yolks. As the yolks are beaten, slowly add the oil a tablespoon at a time until the yolk thickens. Add the salt to desired taste and add the chopped garlic as well. Let the processor continue mixing the egg yolks and oil until it gets the consistency of mayo.

THE PLATE
2 pounds marinated filet mignon (above)
1 tablespoon cooking oil
1 French baguette
Vietnamese Mayo (above)
2 bunches watercress, chopped
Pickled Red Onions (above)
1/2 pound jalapenos
1 lime
Salt & pepper to taste

Once meat is marinated, heat a wok to medium-high and add a tablespoon of cooking oil. As it gets hot, add the cubed beef into the wok and toss the meat until it has reached your preferred level of doneness. We suggest medium-rare.

Slice open the French baguette and spread the Vietnamese mayo. Next add the chopped watercress, filet mignon, pickled red onions and grilled jalapeƱos. Finally, squeeze preferred amount of limejuice on top and add salt and pepper to finish it off.

Yield: 4 to 6 servings