Vietnamese Steak Tartare

  • Level: Intermediate
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Fish Sauce Dressing (Nuoc Mam Cham):

3 tablespoons fish sauce

3 tablespoons white vinegar

2 tablespoons sugar

Steak Tartare:

14 ounces sirloin

1/4 cup lemon juice

1 teaspoon fried garlic

1 teaspoon fried red Asian shallots

1/2 teaspoon garlic oil

1/2 teaspoon toasted rice powder

6 leaves fresh culantro, finely sliced

1 bird's eye chile, sliced

1 large handful Vietnamese mint, finely sliced

1 large handful bean sprouts

1 large handful perilla leaves

8 quail egg yolks, reserved in half-quail shells


  1. For the dressing: Place the fish sauce, vinegar, sugar and 1/2 cup water in a bowl, and whisk together until the sugar is dissolved.
  2. For the steak tartare: Remove all visible sinew from the sirloin. Using a sharp knife, cut it into very small pieces, about 1/8-inch wide.
  3. In a bowl, add the chopped beef and lemon juice and mix well. (The lemon juice will slightly citrus-cure the beef.)
  4. Now add the fried garlic, fried shallots, garlic oil, toasted rice powder, culantro, chiles, mint and 1/3 cup of the dressing. Use your hands to combine everything until well incorporated. Divide the mixture among 4 plates. In a separate bowl, mix the bean sprouts and perilla leaves. Add the bean sprout and perilla leaf salad to each, then top with a quail yolk in its shell.
  5. Serve with the remaining fish sauce dressing.