Located at 89 Ton That Dam Street in downtown District 1, Anan Saigon, a Michelin-starred restaurant known for its modern take on Vietnamese cuisine, now offers a revamped version of the broken rice dish. The restaurant now offers two upscale versions: one priced at VND1 million ($40) and another $100 option that must be ordered a day in advance.
Famous for his renditions of Vietnamese classics like pho, chef Peter Cuong, the restaurant's owner, shared that these dishes represent the next step in his journey, focusing more on rice-based dishes, an essential element of Vietnamese cuisine.
"The broken rice priced at $40 is available on the regular menu, while the $100 version is an off-menu special that requires at least one day's advance notice due to the preparation time," Peter said.
The $100 broken rice dish replaces the pork ribs with Angus beef prime rib, one of the highest quality cuts, sourced from Australian farms. Each portion features 1 kilogram of meat.
Angus beef is raised in a natural, free-range environment. The beef features distributed marbling with a moderate fat content, which helps retain moisture and keep the meat tender.
The preparation of the beef ribs is time-consuming, which is why customers must order at least a day in advance. Before grilling over charcoal, the ribs are cooked using the sous vide method (a slow-cooking technique) for nearly 12 hours.
Afterward, the chef marinates the meat for an hour with seasonings like fish sauce, lemongrass, butter, and garlic. The ribs are then seared on each side for three minutes over heat to create a charred color.
Once the meat is seared, the chef continues roasting it in the oven for about 10 minutes to achieve a medium-rare doneness. Chef Peter noted that the beef is prepared like a steak.
"I wanted to offer a new way to enjoy steak and rice with a Vietnamese twist," he said.
While waiting for the meat to cook, the chef prepares the fried eggs. The $100 dish is designed for two people, so it includes two eggs.
The chef fries both eggs at the same time, one with both the yolk and white, and the other using only the yolk to create a balanced presentation. The eggs are fried on one side only to keep the yolks runny.
Once the rice is formed, it is placed on the plate, topped with scallion oil and a fish sauce-based garlic chili dressing. Peter shared that the restaurant handcrafts the broken rice by milling the grains, ensuring they are clean and consistent in texture.
The cooked beef ribs are sliced and arranged on the plate. The meat is charred on the outside and tender, medium-rare inside. The dish is accompanied by steamed egg meatloaf.
The omelettes are then added on top for decoration.
Peter said it took him about three months to perfect the dish, from selecting the ingredients to fine-tuning the cooking techniques for every element.
Peter then pours fish sauce over the dish.
Before this dish, the restaurant had launched several $100 versions of Vietnamese classics like pho and banh mi, which received mixed reactions from diners for defying the belief that Vietnamese food must be delicious and cheap.
Peter believes that he and his team have been on the right path since the beginning, elevating street food and Vietnamese dishes into premium dining experiences.
"We've sparked curiosity through these dishes and have gotten people talking about the value of Vietnamese cuisine," he said.
Peter takes the final step by pouring bone broth into the accompanying bowl of soup.
The Vietnamese-American chef said that Vietnamese cuisine is capable of becoming as refined as Italian, French, or Japanese cuisine. He seeks to unlock the potential of traditional dishes by using ingredients from local markets, combining modern culinary techniques while maintaining the flavors of Vietnamese cuisine.
The $100 broken rice is served with a cocktail made from iced tea and beer. The iced tea-flavored cocktail is crafted from gin, black tea, lemon, sugar, and honey.
"Vietnamese people usually enjoy broken rice with iced tea, so I've transformed this into a cocktail," Peter said.
The $40 version consists of 500 grams of Angus beef rib, steamed egg meatloaf, and one fried egg. It does not come with the beef soup or drinks.
Pascal Hobadam, a diner from France, said he's visited Vietnam many times and tried the $100 dish at the restaurant. He was impressed by the quantity of the food, noting that the flavors were not much different from regular broken rice.
"Apart from the beef, the side vegetables differ from the traditional version, which usually includes water spinach, tomatoes, and cucumbers", Hobadam said, adding that the $100 price tag "isn't too expensive", as the dish can be shared by two or three people.
