Vietnamese Steak Plate with Fried Egg and Pickled Vegetables

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A beloved Vietnamese steakhouse classic, this marinated pan-seared steak is crowned with a crispy-edged sunny-side-up egg and served alongside tangy pickled daikon and carrots, fresh tomato and cucumber, and warm bread or steamed rice. The sweet-savory soy-and-lemongrass marinade balances beautifully against the bright, crunchy pickles for a deeply satisfying plate.

Nutrition Facts

Per serving (estimated)

• 725 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 15 gSugar
• 48 gProtein
• 1180 mgSodium
• 860 mgPotassium
• 115 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the steak marinade

• 3 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 teaspoons granulated sugar
• 4 cloves garlic, finely minced
• 1 small shallot, finely minced
• 1 stalk lemongrass, tender inner part only, finely minced
• 1 teaspoon freshly cracked black pepper
• 1 tablespoon neutral oil

For the quick pickled daikon and carrots

• 1 cup daikon radish, peeled and julienned
• 1 cup carrots, peeled and julienned
• 1/2 cup warm water
• 1/3 cup distilled white vinegar
• 1/4 cup granulated sugar
• 1/2 teaspoon fine sea salt

For cooking and plating

• 4 beef sirloin or ribeye steaks, about 6 oz (170 g) each and 1 inch thick
• 2 tablespoons unsalted butter
• 1 tablespoon neutral oil
• 4 large eggs
• 1 large tomato, cut into wedges
• 1 small cucumber, sliced into half-moons
• 4 thick slices of Vietnamese baguette or 4 cups steamed jasmine rice
• 1 teaspoon Maggi seasoning or black pepper sauce, for serving (optional)

Directions

1. In a shallow bowl, whisk together the soy sauce, fish sauce, oyster sauce, sugar, garlic, shallot, lemongrass, black pepper, and oil. Add the steaks, turn to coat thoroughly, and marinate at room temperature for 20 minutes (or refrigerated up to 4 hours).
2. Meanwhile, make the pickles: stir the warm water, vinegar, sugar, and salt together in a bowl until dissolved. Add the daikon and carrots, press down so they are submerged, and let sit at room temperature for at least 20 minutes, then drain just before serving.
3. Heat 1 tablespoon of the butter and the oil in a heavy cast-iron skillet over medium-high heat until very hot and just smoking. Pat the steaks dry and sear undisturbed for about 3 minutes per side for medium-rare, or 4 minutes per side for medium. Spoon a little of the leftover marinade over the steaks in the last 30 seconds, then transfer to a plate and tent loosely with foil to rest.
4. Wipe out the skillet, reduce heat to medium, and melt the remaining 1 tablespoon butter. Crack the eggs one at a time into the pan and fry until the whites are set and the edges are lacy and golden, about 2 to 3 minutes, keeping the yolks runny.
5. If using bread, toast the baguette slices in a dry pan or toaster until lightly golden. Warm the rice if using. Arrange a bed of rice or a slice of bread on each of four plates, then top with a rested steak, a fried egg, pickled vegetables, tomato wedges, and cucumber slices.
6. Finish each steak with a few drops of Maggi seasoning or a drizzle of black pepper sauce if desired, and serve immediately while the yolks are still glossy.

Cook’s Notes

• Use ribeye for the most traditional richness; flank or sirloin works for a leaner plate but should not be overcooked.
• Make the pickled vegetables at least 1 hour ahead and chill them for a sharper, more developed tang.
• A screaming-hot pan is essential for a deep, caramelized crust; avoid moving the steaks while they sear.
• For the most authentic experience, serve with crusty Vietnamese baguette (bánh mì) rather than rice.
• Maggi seasoning adds the signature savory umami that Vietnamese steakhouse diners expect, but soy sauce can substitute in a pinch.

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