Prime Steak Bánh Mì with Black Pepper–Fish Sauce Butter
A luxurious, modern Vietnamese bánh mì built around seared prime steak and a rich black pepper–fish sauce butter. The sandwich balances charred beef, aromatic butter, crisp vegetables, and a warm baguette for an elevated but weeknight-manageable build.
Equipment
- Grill or cast‑iron skillet
- Small saucepan
- Cutting board & knife
- Mixing bowl
- Tongs
Ingredients
For the steak
- 1 pound prime ribeye or New York strip thinly sliced or cut into 1/2 inch strips
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil
- 1 teaspoon sugar
- Black pepper to taste
For the black pepper–fish sauce butter
- 4 tablespoons unsalted butter softened
- 1 tablespoon fish sauce
- 1 teaspoon lime juice
- 1 teaspoon freshly cracked black pepper
- 1 small garlic clove finely grated
- Pinch of sugar
For the pickled vegetables
- 1 cup shredded carrots
- 1 cup shredded daikon optional
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/3 cup rice vinegar
- Water as needed to cover
For assembly
- 4 Vietnamese baguettes or 2 long baguettes cut into 4 portions
- 1/2 cup mayonnaise
- 1 teaspoon Maggi seasoning or soy sauce
- 1 small cucumber thinly sliced
- 1 jalapeño thinly sliced
- Fresh cilantro
- Black pepper–fish sauce butter prepared above
- Cooked prime steak prepared above
Instructions
- Mix fish sauce, soy sauce, oil, sugar, and black pepper. Add sliced steak and toss to coat. Marinate for 10 to 15 minutes while preparing the vegetables.
- Combine carrots and daikon with sugar and salt. Let sit 5 minutes. Add rice vinegar and enough water to cover. Set aside.
- In a small bowl, mix softened butter, fish sauce, lime juice, black pepper, garlic, and a pinch of sugar until smooth. Adjust seasoning to taste.
- Heat a cast iron skillet over high heat. Sear the steak in a single layer until browned and just cooked through. Work in batches if needed to avoid steaming.
- Toast the baguettes until crisp and warm.
- Mix mayonnaise with Maggi or soy sauce and spread inside each baguette.
- Spread a thin layer of black pepper–fish sauce butter on the warm bread.
- Layer cucumber, steak, pickled vegetables, jalapeño, and cilantro.
- Finish with an extra swipe of the butter if desired and a crack of black pepper.
- Serve immediately while warm and crisp.
Notes
- Prime cuts like ribeye or New York strip deliver the best tenderness and flavor for this bánh mì.
- The black pepper–fish sauce butter can be made ahead and refrigerated for up to 5 days.
- For extra richness, melt a small spoonful of the butter over the hot steak right after cooking.
- If using thicker steak slices, increase searing time slightly to maintain a medium doneness.
- Pickled vegetables can be prepared up to 1 week in advance and stored in the refrigerator.