Bo Ne (Vietnamese Steak and Eggs)

Short Description

Bò Né, often referred to as Vietnamese steak and eggs, is a sizzling, savory breakfast dish known for its French-inspired flair and bold Vietnamese flavors. Typically served on a hot cast-iron skillet, it features tender marinated beef, sunny-side-up eggs, fresh vegetables, and a rich pâté—all accompanied by a warm, crusty baguette.

Why You’ll Love This Recipe

1. Flavorful and Satisfying: The combination of marinated beef, eggs, and pâté delivers an incredibly rich and satisfying taste.
2. Impressive Presentation: Served on a sizzling pan, it adds flair to any breakfast or brunch table.
3. Quick to Cook: After marinating the beef, the rest of the meal comes together in under 15 minutes.
4. Customizable: Easily adapted with different vegetables, proteins, or spice levels.
5. Perfect for Any Meal: Though traditionally a breakfast item, it also makes a hearty lunch or dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef steak (such as tenderloin, sirloin, or ribeye)
• Oyster sauce
• Soy sauce
• Fish sauce
• Dark brown sugar
• Garlic cloves, minced
• Sesame oil
• Unsalted butter
• Yellow onion, sliced
• Tomatoes, cut into wedges
• Eggs
• Pâté
• Bánh mì or French baguette
• Fresh cilantro or green onions for garnish

Directions

1. In a mixing bowl, combine oyster sauce, soy sauce, fish sauce, dark brown sugar, minced garlic, and sesame oil. Add the beef steak and marinate for at least 15 minutes or overnight for best results.
2. Heat a cast-iron skillet over medium-high heat and melt a bit of butter.
3. Add sliced onions and cook until softened and slightly caramelized.
4. Place the marinated steak in the skillet and sear each side until it reaches your desired level of doneness. Remove and set aside to rest.
5. Add tomato wedges to the skillet and cook until lightly blistered. Push them to the side.
6. Crack the eggs into the skillet and cook sunny-side-up until the whites are set but the yolks remain runny.
7. Return the steak to the skillet, add a spoonful of pâté, and warm everything together briefly.
8. Garnish with fresh herbs and serve hot with warm baguette slices.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes (excluding marination)
• Cooking Time: 10 minutes
• Total Time: 25 minutes (plus marination)

Variations

• Add Cheese: A slice of cheese melted over the steak adds extra richness.
• Spicy Version: Add chili oil or fresh sliced chili for a spicier kick.
• Vegetable Add-Ins: Try adding bell peppers or mushrooms for more texture and flavor.
• Different Proteins: Swap beef for pork chops or chicken breast for a lighter version.
• No Pâté: If you’re not a fan of liver pâté, skip it or replace with a smear of cream cheese.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the components in a skillet over medium heat until warmed through. Eggs are best cooked fresh, so consider preparing new ones when reheating.

FAQs

What does “Bò Né” mean?

“Bò Né” translates to “dodging beef,” referring to the way the dish sizzles and splatters when served on a hot skillet.

Can I use a different cut of beef?

Yes, any tender cut like sirloin, tenderloin, or ribeye will work well for this recipe.

Is Bò Né traditionally a breakfast dish?

Yes, it is a popular Vietnamese breakfast but can also be enjoyed for lunch or dinner.

Can I make this dish without a cast-iron skillet?

While a cast-iron skillet is traditional, you can use any heavy-bottomed pan that retains heat well.

What can I substitute for pâté?

You can use cream cheese, butter, or simply skip it if you prefer.

How long should I marinate the beef?

A minimum of 15 minutes is needed, but overnight marination will give the best flavor.

Is this dish spicy?

Not inherently, but you can add chili or hot sauce to spice it up.

Can I prepare Bò Né in advance?

The marinade can be prepared in advance, and the steak can be marinated overnight. The dish is best cooked just before serving.

What bread goes best with Bò Né?

A light, crusty French baguette or Vietnamese bánh mì is ideal for soaking up the juices.

How do I keep the eggs from overcooking?

Cook the eggs last and keep the heat moderate to ensure the yolks stay runny.

Conclusion

Bò Né is a vibrant and indulgent dish that brings together bold flavors and textures on one sizzling skillet. Whether you’re enjoying it for breakfast or turning it into a main meal, this Vietnamese classic offers both comfort and excitement with every bite. Its ease of preparation and flexibility make it a standout addition to any home cook’s repertoire

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