Bo Ne (Vietnamese Steak and Eggs)
Bo ne, or Vietnamese steak and eggs, is a delicious Vietnamese breakfast dish that showcases a delicious fusion of Vietnamese and French flavors.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz filet mignon steak (cut into 1 inch cubes (or sirloin, ribeye))
- 2 cloves garlic (roughly chopped)
- 1 shallot (roughly chopped)
- 1/2 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 2 teaspoon brown sugar (packed)
- 1/4 teaspoon black pepper
- 2 tablespoon butter
- 1/4 yellow onion (sliced)
- 5-6 cherry tomatoes
- 2-3 slices cha lua (optional)
- 2 eggs
- 2 tablespoon pate
- French Baguette
- Cilantro
Instructions
- 1
Marinate the steak. In a medium mixing bowl, add the minced garlic, minced shallot, soy sauce, fish sauce, oyster sauce, sesame oil, and brown sugar. Mix to combine and toss in the steak to evenly coat. Marinate for at least 1 hour covered.
- 2
Cook the steak. In a single-serve cast iron pan over medium heat, add 2 tablespoons of butter and yellow onion and cook until fragrant and caramelized about 3-4 minutes. Then add the steak, spoon the butter onto the steak, and cook for about 1 minute on each side or until seared.
- 3
Cook the eggs and tomatoes. Then push everything to the side and crack the eggs, add the cherry tomatoes, and sliced cha lua (if using). Cook until the egg whites are done and the cherry tomatoes have charred and softened, about 2-3 minutes.
- 4
Serve. Add the pate and garnish with cilantro. Serve with freshly sliced French baguette. Enjoy!