Bò Bít Tết
Vietnamese Beefsteak
A delightful Vietnamese take on French-style steak, featuring a pan-seared steak, rich pâté, and a perfectly fried egg, often served with crispy fries and fresh watercress. This dish showcases the colonial fusion of French and Vietnamese culinary traditions.
🧂 Ingredients
- 2 Beef steaks(Choose cuts like sirloin, ribeye, or tenderloin, about 1-inch thick.)
- 50 g Pâté(Good quality pork or duck pâté is recommended.)
- 2 Eggs(Fresh, large eggs.)
- for serving Fries(Homemade or store-bought, cooked until golden and crispy.)
- for serving Watercress(Washed and dried, for a fresh, peppery garnish.)
- for dipping Soy sauce(A good quality soy sauce, or a mixture of soy sauce with a touch of sugar and chili for a dipping sauce.)
- 2 tablespoons Butter or Cooking Oil(For searing the steak and frying the eggs.)
- to taste Salt
- to taste Black Pepper(Freshly ground is best.)
👨🍳 Instructions
- 1
Prepare the steaks: Pat the beef steaks completely dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. This step is crucial for a good sear.
⏱️ 2 minutes - 2
Sear the steaks: Heat 1 tablespoon of butter or oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering but not smoking. Carefully place the seasoned steaks in the hot skillet. Sear for 3-5 minutes per side for medium-rare, or adjust time to your desired doneness. For medium, cook for 5-6 minutes per side. For well-done, cook for 7-8 minutes per side. Once cooked, remove the steaks from the skillet and let them rest on a plate for at least 5 minutes. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 8 minutes - 3
Fry the eggs: While the steaks are resting, add the remaining 1 tablespoon of butter or oil to the same skillet (or a clean one) over medium heat. Crack the eggs into the skillet. Cook until the whites are set and the yolks are still runny, about 2-3 minutes. You can spoon some hot butter over the whites to help them cook faster. Season the eggs lightly with salt and pepper.
⏱️ 3 minutes - 4
Assemble the dish: Spoon a generous dollop of pâté onto each serving plate, allowing it to soften slightly from the residual heat of the plate or by placing it near the hot steak. Place a rested steak next to the pâté. Carefully slide a fried egg over the steak or beside it. Arrange a small bunch of fresh watercress on the side for garnish and a peppery contrast.
⏱️ 3 minutes - 5
Serve immediately: Present the Bò Bít Tết with a side of hot, crispy fries and a small dish of soy sauce for dipping the steak. Enjoy the rich, savory, and fresh flavors.
💡 Pro Tips
- ✓The French colonial influence is evident in the use of steak and pâté, while the soy sauce dip is a distinctly Vietnamese touch.
- ✓For an authentic experience, serve this dish on a sizzling cast-iron plate, which keeps the food hot and adds to the presentation.
- ✓This dish is a popular and satisfying dinner option.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve on a sizzling cast-iron plate for a dramatic presentation and to keep the dish hot.
- Experiment with different cuts of beef, such as flank steak or skirt steak, adjusting cooking times accordingly.
- Add a side of crusty baguette to soak up the delicious pan juices.