Vietnamese Sizzling Steak and Eggs (Bò Né)

This post contains affiliate links which we are compensated for if a purchase is made. Using links costs you nothing and helps to support the ongoing creation of content. • Jump to Recipe

Here is a Vietnamese recipe that exhibits one of the best fusions of Vietnamese and French cuisines. This famous dish features sizzling steak and eggs, served with pâté, tomatoes, onions, sunny side up fried egg, pickled vegetables and baguettes.

What is Bò Né?

Bò Né is a popular Vietnamese breakfast dish but you can also enjoy it any time of day.

Bò means cow and Né means to dodge. This dish translates to “dodging beef,” as you dodge the hot splatter of butter from the sizzling cast-iron pan when it is brought out to your table.

Bò Né is a great example of Vietnamese and French fusion cuisine. The beef steak is seared in butter and served with baguette and pâté, which are all European influences. However, the oyster sauce, soy sauce, and fish sauce give the dish its unique Vietnamese flavor.

What You Will Need:

Beef Steak — For this recipe, I recommend using a lean but tender boneless steak cut, such as tenderloin, top loin (also known as the New York strip), or sirloin. You can also use slightly tougher boneless cuts such as flank steak. What you want to avoid is tough cuts of steaks that are meant for long cooking time such as beef chucks.

Oyster sauce, fish sauce, soy sauce — These are all popular seasonings in Vietnamese cuisine. They are all made from fermented ingredients, but they have different flavors. Oyster sauce is the mildest of the three, while fish sauce is the strongest. All-purpose/light soy sauce is somewhere in between. Collectively they add a complex salty umami flavor to the beef.

Brown sugar — Brown sugar adds sweetness and balance out the salty flavors of oyster sauce, fish sauce and soy sauce. I’m using dark brown sugar to also add a dark color to the beef when seared and caramelized.

Garlic — Garlic is an aromatics that adds a lot of flavor to Bò Né.

Sesame oil — Sesame oil adds a beautiful shine to the beef and a subtle nutty aroma.

Seasoning Ingredients for Bò Né Beef Marinade: Brown sugar, soy sauce, fish sauce, oyster sauce, sesame oil, and fresh minced garlic

Unsalted butter — Butter adds richness and flavor to Bò Né. I recommend using unsalted butter for this recipe.

Yellow onions — Yellow onions adds sweetness once cooked down and a bit of crunch to the dish.

Bánh Mì Baguette — A Bánh Mì baguette is a loaf of bread that has a thin and crispy crust and soft and airy interior.

Garnishes — Garnishes are optional, but they can add a lot of flavor and visual appeal to Bò Né. Some popular garnishes include cilantro and green onions.

Additional toppings — Some popular optional toppings to Bò Né include tomatoes, pickled vegetables, and pâté.

How to Make It:

Marinate Bò Né beef with brown sugar, soy sauce, fish sauce, oyster sauce, sesame oil, and fresh minced garlic for at least 15 minutes or overnight for best results.

Step 1: Marinate steak:

You can keep the steak whole but I like to cut them into thick slices (about ⅛”) against the grain for easy eating.

In a medium bowl, mix together oyster sauce, soy sauce, fish sauce, dark brown sugar, garlic, and sesame oil. Add sliced steak to the marinade and toss to coat. Marinate for at least 15 minutes or overnight in the fridge, covered.

Melt butter on a single-serving cast-iron pan

Step 2: Sauté the onions and sear the steak in butter.

Heat a single-serving cast-iron pan or skillet over medium-high heat. Add half tablespoon of butter to the pan. Add the onions (¼ portion) to the pan and cook until they are softened and lightly charred, about 5 minutes.

Add marinated steak (¼ portion) to the pan and cook for about 5 minutes total, or until it reaches your desired level of doneness if using whole steak.

Step 3: Add eggs and tomatoes.

Once the steak is about done cooking, add another half tablespoon of butter to the pan. Crack an egg into the butter and cook to your desired doneness. I like mine sunny side up, with a runny yolk.

Add a few slices of tomato wedges to the pan and cook until slightly charred.

Step 4: Add garnishes and serve.

Garnish with cilantro or green onions. Add pickled vegetables and pâté. Serve immediately with a baguette.

Repeat three more time as this recipe makes four servings when eaten with baguette and the extra goodies.

How to Eat Bò Né

To enjoy Vietnamese steak and eggs Vietnamese Steak & Eggs (Bò Né), tear off a piece of baguette and dip it into the runny egg yolk. Use the baguette to scoop up some of the steak, tomatoes, and pickled vegetables. Add a dollop of pate to your baguette. Take a bite and enjoy the delicious combination of flavors!

Tips

If you can’t find Vietnamese Bánh Mì baguette, opt for a French baguette. You are looking for a thin crust with airy interior. You can also use dinner rolls if baguettes are not available.

You can make your own pâté if you are planning to make a lot. Any leftover can easily be freeze. For a smaller portion, you can get a small can online or purchase them in your local grocery store.