Bò Né Recipe

Vietnamese Steak & Eggs

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Bò né (baw-neah)

I remember my first time seeing someone order this at a restaurant in Vietnam, I was so intrigued because of the sound and the aroma that followed the waiter carrying it to table that ordered it & I knew right away that I had to get it.

My original order was going to be a Cornish hen with tomato rice plate because that’s what the place was known for, but that sizzling beef plate threw my plans out the window. As I sat there waiting patiently, I couldn’t help but to peep over at the guy that inspired my order. He looked like he was in heaven… or maybe that’s just the way that I saw it, but watching him take bites of his piping hot food made me even more excited & hungry.

My ears perked up when I heard the sizzle & so did everyone else. I felt so special as the sizzling plate was making its way to me, it felt like it was my birthday. The aroma is so inviting, they had a generous amount of butter & if that wasn’t enough there was a dollop of pate right on top of the steak. I basically inhaled the whole thing & it was bomb!!!!

The plate also had 2 sunny side up, sauteed onions and fries. Here’s my version of the dish.

Ingredients

• Flank Steak (6-8oz)

• Eggs (2)

• Yellow Onion (1)

• Pate ( optional but it’s recommended- this is my favorite )

• Garlic (3-4 cloves)

• Shallot (1 medium sized)

• Bird’s eye chillies (2-3 optional)

• Butter

• Black Pepper

• Cooking Oil (I’m using avocado)

• Soy Sauce (2 tablespoons)

• Oyster Sauce (2 tablespoons)

• Sesame Oil (1/2 teaspoon)

• Mirin (1 tablespoon)

• Granulated sugar (1 teaspoon)

Directions

1. Rough chop 3-4 cloves of garlic and a medium sized shallot. Toss it into a mortar and sprinkle a pinch of salt (the salt will help with grinding down the ingredients to a paste).

2. Add the bird’s eye chillies int the mortar and ground the garlic, shallot and chillies into a paste like consistency.

3. Place the paste in a bowl with the flank steak. Then add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1/2 a teaspoon of sesame oil, 1 tablespoon of Mirin and a teaspoon of granulated sugar into the bowl and give the flank steak a good rub down.

4. Cover and place it in the fridge for 30 minutes - 1 hour.

5. While waiting for the meat to marinate, prep the onions by cutting it into thin slices.

6. After 1 hour, heat up a cast iron pan on high heat and add enough oil to cover the pan. Wait until the pan gets smokey then place the meat on top ( drop it away from you so the oil doesn’t splatter on to you).

7. Cook it for about 3-4 minutes then flip it over. Now add a handful of the onion slices, a generous scoop of butter and crack 2 eggs.

8. Let this cook for about 2 minutes (the heat is still on high by the way). Once it’s done scoop a hefty amount of pate in the dish and the final step is to drown it with freshly cracked black pepper.

9. Enjoy this with either fries or bread. (:

If you decide to try this recipe out, post it and tag me so I can see your version of it & if you have any questions, comments or concerns regarding this recipe please leave a comment below.

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