IN THE FALL of 2020, chef Kevin Tien opened Moon Rabbit in D.C. and, like so many of us, had to find a way to move through pressure, grief, and uncertainty. Running became that outlet. It gave him a little quiet in the middle of everything. That same balance shows up in Vietnamese Steak & Eggs, a recovery meal that feels hearty, practical, and full of care.
Vietnamese Steak & Eggs
THE TRUE FLAVOR power of this dish comes from Chef Tien’s steak sauce. It hits salty, tangy, and a little sweet in a way that wakes the whole plate up. If you want to see why Vietnamese Steak & Eggs keeps getting attention, start with that sauce.
Nutrition per serving: 460 calories, 40 g protein, 14 g carbs (1 g fiber), 26 g fat
Flavor Bonus!
Chef Tien makes what he calls “umami soy sauce,” and honestly, it sounds like the kind of kitchen move that changes everything. It doubles down on that deep salty-savory flavor without making the dish feel heavy. In a small bowl, combine a 1-inch piece of kombu, wiped with a damp cloth, 2 dried shiitake mushrooms, and ½ cup low-sodium soy sauce. Cover and let it stand at room temperature for 24 hours. Spoon it over the steak and eggs, swirl it into chili, or use it as a dip for spring rolls.
Food styling by Michelle Gatton/Hello Artists.
Prop Styling by JJ Chan/ BA Reps
Paul Kita is a Deputy Editor at Men’s Health, where he has covered food, cooking, nutrition, supplements, grooming, tech, travel, and fatherhood for more than 15 years. He is also the author of two Men’s Health cookbooks, Guy Gourmet and A Man, A Pan, A Plan, and a James Beard Award winner.
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