What is Bò Né? In my final recipe of this year, I wanted to share my own version of a festive breakfast. It’s the perfect breakfast for New Years day – Bo Ne recipe – It’s basically Vietnamese beef steak with eggs. This is the ideal recipe for Vietnamese French fusion. Steak, one of the most popular European import, is spiced with Vietnamese flavors, and is served alongside Vietnamese and French side dishes. I cannot imagine an easier way to close the year. I wish you and your loved ones enjoy a safe and enjoyable New Years!
Ingredients, Substitutions and Adjustments
- Ribeye steak It is possible to use any steak cut you’d like, but I personally prefer using Ribeye steaks because the fat is what keeps it moist. Also, it tastes better.
- Soy sauce, oyster sauce add umami and salty flavors to the steak. If you don’t have oyster sauce I’d suggest using hoison sauce or a bit more soy sauce.
- Grated sugar helps balance the umami flavours. You can also make use of palm sugar, brown sugar and coconut sugar.
- Garlic Garlic – adds more taste to steaks.
- Olive oil Olive oil can help to make the steak more tender. It is possible to use any type of neutral oil, such as grapeseed oil, vegetable oil, or grapeseed oil.
- Butter – Gives the steak a an earthy flavor and assists to cook the steak properly.
- yellow onion You could also use red onion , or white onion.
- The green onion add more flavour to your dish.
- Egg, tomatoes and pate The three ingredients are the most common ingredients to this dish. You are free to substitute or remove one or more of these.
- Vietnamese Baguette: Bánh Mì không – version of baguette. It is possible to use any kind of bread. For testing, I didn’t have a baguette and so I used regular slices of bread.
How to make Bo Ne recipe
Mix all the ingredients for the marinade into the Ziploc bag (plastic bag). Shake it until all ingredients are well-mixed with the meat is covered. Place it in a refrigerator to marinate for about 30 minutes. While the steak is marinating cut your green and onions. onions. Make 1 tablespoon of oil in the cast iron skillet. If you don’t own a cast iron pan, any non-stick pan can be able to work. Put the meat in the skillet and allow it to cook until it is cooked to an even browning (3-5 mins).
Flip the steak on its side. Place the butter in the skillet. Pour the butter into the skillet and spread it on top of the meat. This will allow the steak more thoroughly and give it an excellent sear. After the steak has had an excellent sear on the second side, ensure to sear the other sides as well. It should come out as medium-rare to medium-rare at this moment. If you would like for the steak to be cooked further then place the steak on the grill for just a couple of minutes.
After the steak has been cooked to the level you prefer and is ready to be placed on a cooling rack and let it rest. This will ensure that all juices do not escape when you cut the steak. After that, cook your onions as well as the green onions. Put them in the cast iron pan and simmer until your onions become translucent. Set aside. Add the tomatoes, in the oven and let them cook for couple of minutes. Set aside. Then cook the eggs. The excess oil should be removed from the pan and put your steaks, onions tomatoes, green onion and eggs back in the iron cast. Add the cucumbers, pate and baguette. Serve the bo ne with your cast iron!
Tips for cooking the perfect steak and eggs
The steak should be marinated overnight to ensure the greatest flavour
In the longer time you allow marinating your steak the more flavorful it will be. I suggest marinating for at least 30 minutes, however longer is more beneficial. This will also cut down on your cooking duration in the morning as there is no need be waiting around for the meat to marinate. Simply put it into the pan, fry and then eat!
Let the steak come to room temperature prior to cooking.
One of the best suggestions about how to cook steak! When you cook a steak that is cold, it makes it more difficult to cook it evenly. Most of the time, the outside will be cooked but the interior is cold and , most likely, difficult to cook.
Let the steak rest prior to cutting it
After cooking a steak, it needs to be allowed to relax so that the juices will be distributed evenly. If you cut it immediately and all the juices be released, leaving you with a dry, dry steak
Other Vietnamese Beef Cuisines
- Bò Tái Chanh – Rare Beef in Lime Juice Salad
- Phở Bò – Traditional Beef Noodles Soup
- BO LA LOT RECIPE – GRILLED BEEF IN LOLOT LEAVES
- Bo Luc Lac – Shaking Beef
- Green Papaya Salad & Beef Jerky (Gỏi Đu Đủ Khô Bò)
Bò Né Recipe – Vietnamese Steak and Eggs
Equipment
- 1 cast iron
Ingredients
Marinade
- 1/2 lb ribeye steak
- 1 tbsp soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar granulated
- 1 tablespoon olive oil
- 2 cloves garlic smashed
Other Ingredients
- 2 tbsp butter
- 1 cup yellow onion thinly chopped
- 2 tbsp of green onion
- 5 cherry tomatoes
- 2 eggs
- 5 slices of cucumbers
- 1 tbsp pate
- 1 Vietnamese baguette Bánh mì không
Instructions
- Combine all the ingredients to make the marinade in the Ziploc bag (plastic bag). Shake it until all ingredients are coated so that the cut of steak gets covered. Keep it at room temperature to marinate for 30 mins.
- While the steak is marinating cut your green onions.1. Heat 1 teaspoon of olive oil into a cast-iron skillet at medium-high temperature. If you don't have cast iron pan, any non stick pan will be able to work. Put the meat in the skillet, and let it cook until it has a nice browning (3-5 hours).Turn the steak over. Place the butter in the skillet. Spread the butter that has melted onto the beef. This will cook the steak and provide it an excellent sear. When the steak is cooked and has an attractive sear on its second side, be sure to sear the other sides as well. Steaks should have medium-rare to medium-medium at this moment. If you wish for the steak to be cooked longer you can place it on the grill for just a couple of minutes.
- After the steak has been cooked to the level you prefer and is ready to be placed on a cooling rack and let it rest. This ensures that all juices do not escape when you cut the steak.
- Then, cook your onion and green onions. Place them in the cast iron pan and simmer until your onions become translucent. Set aside.
- Then add the tomatoes and cook for a couple of minutes. Set aside.
- Finally, fry the egg. Set aside.
- Remove any excess oil from the pan. Place the steak onion tomatoes, green onion and eggs in the iron. Add the cucumbers, pate and baguette.
- Serve the boone in cast iron!
Notes
- This recipe is for one person. Depending on the amount you consume you may want to divide this portion or triple the recipe.
- The time required for your meat to be cooked will differ depending on the thickness of the steak. It was one inch in thickness.
