Bo Ne (Vietnamese Steak and Eggs)

20 mins Prep Time

15 mins Cook Time

Written By

Vicky Tran

Bò Né is a Vietnamese breakfast dish that is very popular all over its origin country and with good reason. The dish's name literally translates to "dodge beef," which refers to the action you'd be doing to avoid getting splattered on by the steak's sputtering juices as it is served sizzling on the very cast iron pan that it was seared in. Use whatever cut of beef you prefer; just make sure that it's tender and thin enough to remain tender after only a quick sear. A hearty breakfast, to say the least, as it is also served with a fried egg, a good dollop or cube of pate, caramelized onions as well as crusty bread to scarpetta all the pan juices to your heart's desire.

Ingredients

Bo Ne (Vietnamese Steak and Eggs)

1 x 10 oz striploin steak
2 garlic cloves, minced
1 medium shallot, finely diced
1/4 teaspoon sesame oil
2 teaspoons soy sauce
2 teaspoons oyster sauce
Vegetable oil, as needed
1 medium yellow onion, sliced
Kosher salt, as needed
Black pepper, as needed
2 large eggs

Optional Garnishes

2 pate cubes
Cubed butter (approximately 1 teaspoon each)
Sliced tomatoes
Cilantro sprigs
Crispy fried garlic
Crusty bread, for serving

Directions

Bo Ne (Vietnamese Steak and Eggs)

5 Steps

Step 1

Cut the striploin steak in half, then take each piece and split in half again this time as though to butterfly horizontally (you will now have 4 pieces of beef). Using a meat mallet and layering the steak pieces between either plastic wrap or parchment paper, pound each piece of beef until they are all about 1/5 of an inch in thickness.
Step 2

In a small bowl, combine the minced garlic cloves, diced shallot, sesame oil, soy sauce and oyster sauce. Mix to combine and then slather evenly on both sides of all the steak pieces. Allow to marinate for 30 minutes.
Step 3

While the beef is marinating, sauté the onions. In a medium sauté pan on medium heat, add just enough vegetable oil to lightly coat the bottom, add in the sliced onions as well as a pinch of kosher salt and cook until lightly browned and softened. Set aside.
Step 4

Heat two medium cast iron skillets on high heat. Make sure both skillets are smoking hot before adding just enough oil to lightly coat the bottom. Add 2 pieces of the marinated steak onto each pan and cook on one side for one and a half minutes. Flip the steak pieces and move to one side allowing to continue cooking while the egg fries. On the now empty half, crack an egg onto each pan and cook until the whites are crispy and cooked through, season lightly with kosher salt and black pepper.
Step 5

To finish, top each skillet with a cube of pate, a cube of butter on the beef, tomato slices, a pile of the sautéed onions, a few sprigs of cilantro, a sprinkle of the crispy fried garlic and serve while still hot with toasted crusty bread.