For the very first time, Viki Vietnamese in Glenfield Mall - known for its hot stone pho - is launching Vietnamese rice meals on hot stone.
You get the familiar taste of Vietnamese lemongrass chicken and black pepper beef, but the flavours and fragrance get enhanced by the sizzling heat.
The rice is also scorched to crispy, offering that unique sensory profile that you'd find in a Chinese claypot rice meal - with its irresistible golden-brown colour, toasted texture and a deep savoury, nutty flavour.
Hot Stone Sizzling Black Pepper Beef Rice ($27.90)
The beef hot plate sizzler will delight your palate with its flavours and textures.
Tender, wok-seared thin strips of marinated beef, glazed in a rich savoury-sweet house-made black pepper sauce and fried with carrots and onions are served over a bed of jasmine rice on the sizzling stone plate.
This is topped with crisp capsicum slices, fresh spring onions and coriander to deliver a perfect harmony of smoky, garlicky and peppery flavours.
Hot Stone Sizzling Lemongrass Chicken Rice ($27.90)
This dish is served with Vietnamese lemongrass chicken - tender, juicy crispy with caramelized edges - providing an explosive, aromatic flavor profile that perfectly balances citrusy lemongrass, sweetness, and savoury umami.
The lemongrass chicken rice is more saucy than the black pepper beef.
Vietnamese Shaking Beef Rice on Hot Stone Plate ($37)
If you love Vietnamese shaking beef, or Bò Lúc Lắc, then this sizzling version of the dish served on rice could be one for you.
The dish features tender cubes of marinated beef that have been quickly seared in a hot wok before being served in the sizzling stone plate with jasmine rice.
It is called "shaking beef" because of the constant tossing and shaking motion that is required to caramelize the meat while keeping the inside perfectly juicy.
These dishes are all served literally sizzling hot to the table, and the best way to enjoy the rice is to use a sturdy spoon, firmly scrape the stone plate to detach the golden, crispy rice crust.
The new creations may look simple, but there is a lot going on with the variety of textures and flavours, making it a must try dish if you want a Vietnamese meal with a difference.
Audrey Chu, a co-owner of Viki Vietnamese, says the team drew inspiration from sizzling teppan meals found in Chinese restaurants, but instead of just a dish, it's served as a full meal.
"We wanted to keep the familiar Vietnamese flavours, but offer diners the thrill of having their meals served sizzling on a hot stone plate," she said.
"As the dish sits on a hot stone, the rice gradually develops a lightly crispy layer underneath, adding extra texture and flavour."
Vietnamese 'Dodging' Beef Steak on Hot Stone Plate ($38)
Now if shaking beef is not for you, then perhaps you would like to try this "dodging beef" dish.
Beef steak on a hot stone plate is Viki's take on the popular Vietnamese sizzling steak and eggs dish called Bò Né - which is translated as " dodging beef".
A piece of sirloin beef is marinated in soy sauce, oyster sauce, and garlic, then seared in butter on the sizzling stone plate. Eggs, pâté, onions, potatoes and tomatoes are added and served sizzling with a crispy baguette.
"Best enjoyed by dipping the baguette into the rich combination of pâté, egg yolk and steak juices," Audrey says.
Audrey runs Viki Vietnamese with her mother Maya Khuc and their business partner Trang Nguyen. Their mission when starting the business in 2019 is to bring Hanoi-style food and introduce lesser known-dishes and innovative Vietnamese dining styles to Auckland.
Viki Vietnamese Street Food Shop 503A Glenfield Mall, Glenfield Road, Glenfield, Auckland 0629 Open: 11am - 8pm (Mon - Sun) +64 9 216 1686
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***This article is brought to you in partnership with Viki Vietnamese Street Food
