Sizzling Steak & Eggs: Vietnamese Bò Né
If you haven’t experienced the joy of Bò Né, let me introduce you to Vietnam’s answer to steak and eggs—only better. This dish is served sizzling hot on a cast iron plate, with tender marinated beef, buttery onions, runny eggs, and juicy cherry tomatoes. And of course, no Bò Né is complete without a warm, crispy baguette to soak up all that savory goodness. Think of it as the breakfast of champions, Vietnamese-style.
What Makes Bò Né So Special?
The name Bò Né roughly translates to “dodging beef,” which refers to the way the steak sizzles and spits as it cooks on a hot plate. It’s an interactive meal that brings excitement to the table—literally! This dish is beloved for its combination of flavors: the umami-rich marinade, the creamy egg yolk, the caramelized onions, and the fresh, crusty baguette to mop everything up. Some versions also come with a side of pâté or a light salad for an extra punch of flavor.
Different Ways to Prepare Bò Né
Traditionally, Bò Né is cooked on a sizzling cast iron plate, but if you don’t have one, a heavy skillet works just fine. Some variations include adding pate, serving with a light pickle on the side, or even using a slightly sweeter marinade. However, at its core, it’s all about high-quality beef, a flavorful marinade, and a perfectly cooked egg.
Why You’ll Love This Recipe
It’s quick, flavorful, and makes breakfast (or brunch) feel extra special. Plus, the combination of tender beef, buttery eggs, and fresh bread is unbeatable. Whether you’re new to Bò Né or already a fan, this is a dish that deserves a spot in your recipe rotation!
Sizzling Steak & Eggs: Vietnamese Bò Né
Ingredients
- 1 lb. top sirloin sliced into 1/4-inch thick strips
- 2 tbsp. oyster sauce
- 1 tbsp. dark brown sugar or coconut sugar
- 2 tsp. fish sauce
- 1 tsp. sesame oil
- 1 tsp. soy sauce
- 2 garlic cloves minced
- 1 yellow onion finely sliced
- 4 tbsp. butter
- 2-4 large eggs
- 1 cup cherry tomatoes
- 1 fresh baguette for serving
Instructions
- In a large bowl, whisk together the oyster sauce, brown sugar, soy sauce, fish sauce, sesame oil, and minced garlic. Add the steak slices and toss until evenly coated. Cover and let marinate in the fridge for at least 15 minutes or overnight for deeper flavor (I typically let it marinate in the fridge for about an hour, and it’s perfect).
- Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt. Once the skillet is hot, add the marinated steak slices and sear for 1-2 minutes on each side. Transfer the cooked steak back into the bowl with the marinade.
- In the same skillet, add another tablespoon of butter and the sliced onions. Sauté for 5-7 minutes until softened and slightly caramelized. Pour in 1/4 cup of water and stir until the liquid evaporates. Return the steak and any remaining marinade to the skillet, cooking everything together for another minute.
- Move the steak and onions to one side of the skillet. Add the last tablespoon of butter to the empty side, then lower the heat to medium. Crack the eggs into the skillet and add the cherry tomatoes. If you have a lid, cover the pan to help the eggs cook to an over-medium consistency.
- Serve immediately while sizzling hot, with a warm baguette on the side. If you’d like, top with thinly sliced carrots, scallions, or microgreens for extra freshness.
