Bo Ne Vietnamese Steak and Eggs

bo ne vietnamese steak eggs

The Vietnamese have a literal and figurative way of naming food. The “xeo” in banh xeo doesn’t really have a meaning, except that it’s the sound of tumeric rice batter sizzling on the pan. Bo luc lac, describes the shaking of the pan as you saute and sear the beef. Likewise, bo ne, literally means ducking beef, as in ducking the splatter of butter and oil as the beef is sizzling on a hot pan as it’s brought out to your table.

Bo ne is Vietnam’s version of steak and eggs. A simple, but quite luxurious dish often eaten for breakfast. Butter is used with a heavy hand, but if that’s not enough to satisfy your greasy spoon, a dollop of pate is often smothered on top of the steak.  Spread the pate goodness around, dip the beef in a lime, salt, and pepper sauce and wipe the mixture of butter and runny yolk with crusty french bread and you’re assured of starting the day right.

bo ne vietnamese steak eggs

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Bo Ne Vietnamese Steak and Eggs

Yield: 2

Ingredients:

two 6-8 oz of your favorite cut of steak
1 tbs oyster sauce
1/2 ts fresh cracked pepper
1/4 ts kosher or sea salt
2 tbs butter
1/2 onion thinly sliced
1 stem of green onions, chopped 1/2 inch segments
2 eggs
2 stems of cherry tomatoes on the vine, drizzled with olive oil, pinch salt

dollop of pate
1 ts sea salt or kosher salt
1/2 ts fresh cracked pepper
1 wedge of lime

Directions:

Marinate the steaks with salt, pepper, and rub small on oyster sauce. Heat small amount of oil and caramelized onion until tender and brown as well as tenderize green onions and remove from heat. Pan fry steak with small amount of oil and 1 tbs butter until desired level of doneness. Remove from heat and allow to rest. Using same pan, add remainder of butter and fry the sunny side up egg to desired doneness and also pan fry the cherry tomatoes at the same time. In small dipping bowl, add the salt and pepper and squeeze of lime. Assemble steak, eggs, and tomatoes on serving platter and finish with dallop of pate and caramelized onions and enjoy.

Optional: Use a cast iron pan and serve everything in the pan or heat a seperate fajita skillet like we did on the stove at the same time, and assemble all components together at the end to serve.

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12 Responses to “Bo Ne Vietnamese Steak and Eggs”

  1. 1

    Xuan — August 15, 2011 @ 10:13 am

    Wow! I’ve never heard of this dish but a must try nonetheless. BTW, welcome back :)

  2. 2

    vi nguyen — August 15, 2011 @ 10:39 am

    Thanks for the wonderful recipe!

    I have a few questions regarding serving the food on a faijita skillet:
    1) where can i buy this skillet from?
    2) how long should i heat it up for?
    3) Should I still cook the different food components in a separate pan before transferring it to the fajitia skillet? If so, how do i avoid the meat & eggs from over cooking?

    I look forward to your response. Thanks!

    • The Ravenous Couple replied: — August 15th, 2011 @ 11:32 am

      We found our skillet at discount stores such as Ross/Marshalls or you can buy online on Amazon. Cast iron retains heat really well, just 5 minutes or so do. Well, think of it as 2 different recipes…eggs and steak seperately. If you want to do it seperate pans that will work too. Just placing it in the heated fajita skillet right before serving shouldn’t over cook it, but just make sure you warn your guest the skillet is hot!

  3. 3

    jim — August 15, 2011 @ 10:40 am

    looks delish.. and wb.

  4. 4

    Dena — August 15, 2011 @ 9:11 pm

    I’m not sure how to find the LOVE button for this post. But the first paragraph is so true <3

    I love the way you put your words :)

  5. 5

    norma — August 16, 2011 @ 7:19 am

    What a beautiful breakfast

  6. 6

    Thach — August 16, 2011 @ 8:36 am

    Welcome back Hong & Kim!
    FINALLY, a ‘man’ food posted. I never had this for breakfast, but it sure put things right.

  7. 7

    Bianca @ South Bay Rants n Raves — August 16, 2011 @ 6:35 pm

    I think this will be on the menu next week. I love new meals and this is one to try!

  8. 8

    Delicious Vietnam #16 Round Up | Door to My Kitchen — August 19, 2011 @ 10:06 am

    [...] 6) ”Bo Né Vietnamese Steaks and Eggs” by The Ravenous Couple [...]

  9. 9

    sara — August 29, 2011 @ 8:21 pm

    Wow, this looks absolutely delicious! Love all the different flavors going on. Gorgeous photo!

  10. 10

    myFudo — August 30, 2011 @ 1:41 am

    I’ve never tried this before but really looks great. Perfect way to start the morning, I bet it’s a tummy filler. Nice photo.

  11. 11

    Pan Roasted Chicken with Thyme Recipe — December 7, 2011 @ 6:09 am

    [...] by clicking here: Brown Butter Pasta with Walnuts  A few more ideas from around the web:Bo Ne Vietnamese Steak and Eggs from the Ravenous Couple Garlic Lemon Chicken Breasts from Somthin’ Yummy Chicken Diablo [...]

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