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Bò Né
Vietnamese Sizzling Steak
A classic Vietnamese breakfast or brunch dish featuring tender beef steak, fried eggs, and creamy pâté, all served sizzling on a hot cast iron plate. This dish showcases the delightful French-Vietnamese culinary fusion.
🧂 Ingrédients
- 300 g Beef steak
- 2 Eggs
- 50 g Pâté
- 1 small Baguette
- 2 tbsp Butter
- 2 tbsp Soy sauce
- 1/2 tsp Black pepper
- 1 clove Garlic
- 1/4 small Onion
👨🍳 Instructions
- 1
Prepare the steak: In a bowl, combine the thinly sliced beef steak with soy sauce and freshly ground black pepper. Toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the plate.
⏱️ 10 minutes (marinating) - 2
Heat the cast iron plate: Place a cast iron skillet or a traditional Vietnamese 'Bò Né' plate over high heat. Allow it to heat up thoroughly for about 5-7 minutes until it's smoking hot. This is crucial for the signature sizzle.
⏱️ 5-7 minutes - 3
Sear the steak: Add 1 tablespoon of butter to the scorching hot plate. Once melted and foamy, carefully add the marinated steak in a single layer. If using, add minced garlic and sliced onions. Sear for 1-2 minutes per side, or until browned and cooked to your desired doneness (rare to medium-rare is traditional). The steak should be nicely seared with a good crust.
⏱️ 2-4 minutes - 4
Add pâté and eggs: Push the steak to one side of the plate. Add the remaining 1 tablespoon of butter to the cleared space. Place the pâté onto the hot butter and let it melt and sizzle for about 30 seconds. Crack the eggs directly onto the plate, near the pâté and steak. Cook the eggs to your preference – sunny-side up with runny yolks is ideal for dipping the baguette.
⏱️ 2-3 minutes - 5
Serve immediately: Once the eggs are cooked to your liking, remove the cast iron plate from the heat (be very careful, it's extremely hot). Serve the sizzling Bò Né immediately with a fresh baguette, cut into pieces for dipping.
⏱️ 1 minute
💡 Conseils de pro
- ✓The cast iron plate must be extremely hot to achieve the signature 'sizzle' and sear the steak properly.
- ✓The French colonial influence is evident in the use of steak, butter, and baguette.
- ✓Dip pieces of the baguette into the runny egg yolk and the melted pâté for an explosion of flavor.
- ✓Adjust cooking time for the steak and eggs based on your personal preference for doneness.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Substitute beef steak with thinly sliced pork chop.
- Add sliced Vietnamese sausage (like chả lụa) or fried sausage to the plate.
- Serve with a side of pickled daikon and carrots (đồ chua) for a tangy contrast.