Bo ne, or Vietnamese steak and eggs, is a delicious Vietnamese breakfast dish that showcases a delicious fusion of Vietnamese and French flavors.
The best way to wake up is with a sizzling hot skillet of bo ne, or Vietnamese steak and eggs. This steak and egg skillet celebrates a fusion of French and Vietnamese flavors. Made with a savory marinated steak, butter, tomatoes, sunny-side-up eggs, pate, and French baguette, this steak and eggs recipe is as mouthwateringly delicious as it looks.
This bo ne recipe is a classic Vietnamese breakfast that has a rich savory, umami richness that has the perfect balance of flavors to kickstart your morning right. The best part about this steak and eggs recipe is that once you marinade the beef, you can cook it in about 10 minutes!
Bò né translates to “dodging beef” in Vietnamese. The dodging refers to the splatter of butter as the beef hits the hot pan. Bò né is a hearty Vietnamese breakfast dish that is a fusion of Vietnamese and French influences.
Bò né is a dish that originated as a street food in the southern Vietnamese city of Vũng Tàu. Vietnamese bo ne is made with sizzling steak sauteed in onions, and fried eggs and served with pate and a baguette. This dish is typically served at breakfast but can be eaten at any time of day.
Why You’ll Love This Recipe
What is not to love about a steak and eggs breakfast? Here are the top 3 reasons why you should try this bo ne recipe.
Complex savory flavors: Vietnamese steak and eggs offer a beautiful combination of flavors from the umami-rich beef marinade, caramelized onions, fried egg, pate, grilled tomatoes, and fresh cilantro.
Visually beautiful: This Vietnamese steak and egg skillet is the perfect dish to make when you are trying to wow your significant other, family members, or friends with a stunning and delicious breakfast.
Easy to make! This bo ne recipe is easy to make. The hardest part is waiting for the beef to marinate!
Kitchen Equipment
You will need the following items of kitchen equipment to make this Vietnamese steak and eggs recipe. I’ve linked everything that I used below.
Mixing Bowl: you can either use a mixing bowl or a large ziplock bag to marinate your steak.
Small individual-sizedcast iron skillet: for this Vietnamese bo ne recipe, I used an 8-inch individual-sized cast iron skillet. You can alternatively use a regular-sized skillet for multiple portions instead.
Ingredients
You can find all of the ingredients for this steak and eggs breakfast at your local Asian grocery store. I’ve linked all the ingredients you can find online below.
Steak: you can use any cut of steak that you prefer. In this bo ne recipe, I used filet mignon to fully treat myself to an indulgent Vietnamese breakfast.
Garlic and Shallot: garlic and shallot are the main aromatics in the marinade that add more flavor to the steak.
Soy Sauce:soy sauce adds a salty umami flavor to the steak.
Fish Sauce:fish sauce is the star ingredient in every Vietnamese recipe. It adds a salty, savory, and earthy flavor with umami and sweet undertones. It’s culinary magic.
Oyster Sauce:oyster sauce adds another layer of umami, savory, and tangy flavor to the marinade.
Sesame Oil:sesame oil adds a rich nutty, umami flavor to the breakfast steak.
Brown Sugar:brown sugar adds a caramelized sweetness that balances out the rich umami, salty, flavors of the marinade.
Black Pepper: a dash of black pepper seasons the steak.
Unsalted Butter: butter adds richness and flavor to the bò né. This is where the French fusion elements are incorporated.
Onion: the onion adds a sweet caramelized flavor to the steak and eggs breakfast.
Cherry Tomatoes: Cherry tomatoes add a touch of color and freshness to the Vietnamese bo ne.
Cha Lua: (optional) cha lua is a Vietnamese lean pork that is typically served in banh mi sandwiches. You can buy cha lua wrapped in banana leaves at your local banh mi shop.
Eggs: the best eggs are the ones with rich deep golden slightly orange yolks. I recommend using fresh eggs for the best-tasting flavor.
Pate: any French pate will pair nicely with this breakfast steak and egg skillet.
French Baguette: A French baguette is ideal for spreading the pate and dipping in the egg yolk for the most perfect bite. I normally buy my french baguettes from my nearby banh mi shops.
Cilantro: fresh cilantro is used as a garnish.
Substitutions and Additions
This is your steak and eggs recipe, which means you can customize it with whichever you prefer. I’ve listed some suggestions for substitutions and additions below.
Substitutions
Protein: instead of steak, you can alternatively use chicken, shrimp, or tofu. Adjust the cooking time accordingly.
Granulated sugar: instead of brown sugar, you can alternatively use granulated sugar.
Olive oil: if you don’t want to use butter, you can use olive oil instead.
Bread: instead of a French baguette, you can use any bread that you would like.
Additions
Cucumber: you can add fresh cucumber slices to add more vegetables to the steak and egg skillet.
Spice: if you’d like a spicy Vietnamese steak and eggs, go ahead and add hot sauce, sriracha, chili peppers, etc. to add more spice.
Do Chua: do chua or pickled carrots and daikon can be another addition to the skillet to brighten up the flavor profile.
How to Make Bo Ne
These are the step-by-step instructions on how to make bo ne. I recommend marinating the steak for a minimum of 1 hour for the best flavor.
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.
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 2-3 minutes. Then add the steak, spoon the butter onto the steak, and cook for 1-2 minutes or seared on each side.
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.
Serve. Add the pate and garnish with cilantro. Serve with freshly sliced French baguette. Enjoy!
Tips for the Best Bo Ne
Choose high-quality beef: use tender cuts of beef such as filet mignon, ribeye, or sirloin. These cuts are best for quick searing and a tender texture.
Marinate for at least 1 hour: marinating the beef for at least one hour or overnight allows the beef time to infuse the flavors.
Bring the steak to room temperature before cooking: make sure to bring the steak to room temperature before cooking for an evenly cooked steak.
Avoid overcooking the steak: since the steak will continue cooking when you add the eggs, you will only need to sear the steak for about 1 minute on each side.
Storage Instructions
This Vietnamese breakfast is best served immediately. You can store this steak and egg breakfast in an airtight container in the refrigerator for up to 4 days.
Reheat: warm on the cast iron skillet over medium heat or microwave-covered until warm.
Frequently Asked Q’s & A’s
What does “bo ne” mean?
“Bo ne” literally means “dodging beef” in Vietnamese. This refers to dodging the splatter of butter as the beef is sizzling on the hot pan.
What cut of beef is best for bo ne?
Tender cuts of beef like filet mignon, ribeye, or sirloin are the ideal cuts for Vietnamese bo ne. They are perfect for quick searing while maintaining a tender texture.
Can I substitute a different protein instead of steak?
Yes! You can easily substitute the steak for chicken, shrimp, or tofu. You will need to adjust the cooking time accordingly to ensure the protein is thoroughly cooked.
How do I serve Vietnamese steak and eggs?
You can serve this Vietnamese steak and egg skillet with a side of lightly toasted French baguette. Spread some pate onto the baguette and dip it into the egg yolk for a delicious bite.
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.
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.
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.
Serve. Add the pate and garnish with cilantro. Serve with freshly sliced French baguette. Enjoy!
Notes
Choose high quality beef: use tender cuts of beef such as filet mignon, ribeye, or sirloin. These cuts are best for quick searing and a tender texture.
Marinate for at least 1 hour: marinating the beef for at least one hour or overnight allows the beef time to infuse the flavors.
Bring the steak to room temperature before cooking: make sure to bring the steak to room temperature before cooking for an evenly cooked steak.
Avoid overcooking the steak: since the steak will continue cooking when you add the eggs, you will only need to sear the steak for about 1 minute on each side.
Storage Instructions: This Vietnamese breakfast is best served immediately. You can store this steak and egg breakfast in an airtight container in the refrigerator for up to 4 days.
Reheat: warm on the cast iron skillet over medium heat or microwave-covered until warm.
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