This dish combines two simple techniques into something special: gently marinated egg yolks in Phans fish sauce and a fresh and spicy Vietnamese-style steak tartare. Salt, sour, sweet, and umami come together to create a dish that is both rich and light. Perfect as a starter.

Ingredients for 2 servings

For the pickled egg yolks
2 egg yolks
3 tablespoons fish sauce
1½ tablespoons white vinegar
1 tablespoon sugar
Red chili (optional)

For the steak tartare
300 g top sirloin steak (very fresh)
Juice of 1 lime
1–2 tablespoons fish sauce
1 tablespoon sugar
1 medium shallot
1 stalk lemongrass (soft inner part only)
1 red chili
Chives
Black pepper

For this recipe, start with the egg yolks. Mix four tablespoons of fish sauce with two tablespoons of white vinegar and one to one and a half tablespoons of sugar until the sugar is completely dissolved. Optionally, add finely chopped red chili. Carefully place three to four egg yolks in a small bowl and pour the marinade over them, ensuring they are fully submerged. Marinate for at least three hours or overnight in the refrigerator, depending on how firm you want them.

For the steak tartare, finely chop the top sirloin steak with a knife and place it in a bowl. Add the lime juice, fish sauce, and sugar and mix briefly. Then add the finely chopped shallot, lemongrass, red chili, and chives, and season with black pepper.

Serve the steak tartare immediately after mixing, as the lime juice and lemongrass will otherwise slightly cook the meat. Place a marinated egg yolk on top or next to it and break it open just before eating, so the creamy yolk mixes with the meat.