Bò Né / Bánh Mì Chảo (Vietnamese Steak & Eggs)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
2 people
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Course
Main Course, Breakfast
Bò Né / Bánh Mì Chảo (Vietnamese Steak & Eggs)
Description
This recipe for Bò Né begins with thinly slicing beef and marinating it in a mixture of soy sauce, oyster sauce, ketchup, sugar, garlic, onion, scallions, and cornstarch, combined with cooking oil to tenderize and season the meat. After 15 minutes of marination, the beef is stir-fried in a hot cast iron pan with butter and oil, which ensures even searing and flavor development while controlling splatter.
As the beef cooks, eggs are cracked into the pan along with toppings such as liver pâté, Vietnamese sausage (Chả Lụa), canned sardines in tomato sauce, and processed cheese, all allowed to cook briefly to maintain runny yolks and tender beef. The combination delivers a mix of savory textures and flavors, from rich pâté to tender meat and creamy eggs.
The dish is served hot in the same pan alongside toasted baguette (Bánh Mì), which absorbs the flavorful pan juices. Optional garnishes like cilantro and pickled vegetables can add brightness and freshness to the hearty meal.
Ingredients
Beef Marinade:
- 0.9 pound beef (400g) (top round steak, flank steak, or sirloin)
- 3 tbsp soy sauce Maggie brand
- ½ tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tsp black pepper ground
- 1 tbsp garlic minced
- ¼ bulb onion
- 1 prig scallion
- 2 tbsp neutral cooking oil generic cooking oil
- ½ tbsp cornstarch (or tapioca starch, potato starch)
Other toppings
- 2 egg
- 3.5 oz sausages (100g)
- 3.5 oz liver pate 100g) (or your favorite liver pâté, Vietnamese
- 1 can sardines in tomato sauce (or Vietnamese meat balls in tomato sauce)
- 2 tbsp butter
- 2 tbsp neutral cooking oil generic cooking oil
Instructions
- Begin by thinly slicing the beef against the grain. Next, mince the garlic, thinly slice the onion, and cut the scallions into 2-inch (5 cm) long pieces.
- Combine the beef with oyster sauce, soy sauce, ketchup, sugar, cooking oil, cornstarch, minced garlic, sliced onion, and scallions. Let it marinate for 15 minutes.
- Heat your cast iron pan and add butter and cooking oil. Once the butter is melted, add the beef and stir-fry over high heat. Be careful as the butter will splatter quite a bit.
- When the beef is about halfway cooked, crack eggs into the pan and add liver pâté, Chả Lụa, canned sardines (or any toppings you prefer), and processed cheese. Let it cook for just one or two minutes (be careful not to overcook the beef and keep your fried eggs runny).
- Serve it hot with a toasted Bánh Mì baguette (or any type of baguette you have on hand). You could garnish with some cilantro and add pickled vegetables if you'd like.
User Reviews
Overall Rating
5
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