Bo Ne (Vietnamese Steak and Eggs)
My recipe for Bo Ne, or Vietnamese steak and eggs, is the ultimate breakfast (or dinner!). Juicy ribeye is cooked with oyster sauce, soy sauce, garlic, and butter, then served alongside a sunny egg, and a warm baguette for soaking up every last drop. Hearty, savory, and delicious!
For my last recipe of the year, I wanted to put up my version of a celebratory breakfast and the perfect breakfast to have New Years day – Bo Ne. This is essentially Vietnamese steak and eggs. It is one of my favorite Vietnamese dishes with beef next to hearty Vietnamese beef stew (bo kho). It is the perfect example of Vietnamese French fusion. Steak, which is a European import, is seasoned with Vietnamese flavors and then served with Vietnamese and French sides. I can’t think of a better way to end the year. I hope you and your families have a fun and safe New Years!
Ingredients, Substitutions & Adjustments
- Ribeye steak – You can use any cut of steak you want, but I personally like using a ribeye steak because the fat keeps it juicy. It also just tastes better.
- Oyster sauce and soy sauce – Adds salty and umami flavors to the steak. If you don’t have oyster sauce, I would substitute with hoison sauce or more soy sauce.
- Granulated sugar – You can also use brown sugar, palm sugar, or coconut sugar.
- Olive oil – You can use any kind of neutral oil like vegetable oil or grapeseed oil.
- Yellow onion – You can also use red onion or white onion.
- Tomatoes, egg, and pate – Feel free to add or eliminate any of them. You can purchase pate at the store or make your own homemade Vietnamese pate.
- Baguette – You can use any kind of bread, but it is traditionally served with a banh mi baguette. In testing, I didn’t have a baguette so I just used regular sliced bread.
Making my bo ne recipe
- Combine all the ingredients for the marinade in a Ziploc bag (plastic bag). Shake it until everything is mixed and the steak is coated. Set aside at room temperature to marinate for 30 minutes. While the steak is marinating, cut your onions and green onions.
- Tip #1: The longer you marinate the steak, the better the flavor will be. I recommend marinating at least 30 minutes but overnight is better. This also cuts down your cook time in the morning because you don’t have to wait for the steak to marinate. Just pop it in the pan, sear, and eat!
- Heat 1 tablespoon of oil in a cast iron pan. If you don’t have a cast iron, a non stick pan should work as well. Place the steak in the pan and let it cook until it gets a good sear (3-5 minutes).
- Tip #2: One of the best tips on how to cook steak! Cooking a cold steak makes it harder for you to cook the steak evenly. Oftentimes, the outside will be cooked but the inside will still be cold and mostly likely rare.
- Flip the steak over. Add the butter. Spoon the melted butter over the steak. This will help cook the steak further and give it a nice sear. Once the steak has a nice sear on the second side, make sure to sear all the other sides too. The steak should be a medium rare to medium at this point. If you want to cook the steak more, put the steak in the oven for a few minutes.
- Once the steak is cooked to your preferred doneness, place it on a cooling rack to rest. This ensures that all the juices don’t flow out when you cut into it. Next, cook your onion and green onion.
- Tip #3: After you cook a steak, the meat needs to the relax so the juices can distribute evenly. If you cut into it right away, all the juices will flow out, and you will be left with a dry steak.
- Throw them into the cast iron and cook until the onions are translucent. Set aside. Next add the tomatoes and cook for a few minutes. Set aside. Lastly, fry the egg. Drain excess oil from the pan and place the steak, onion, green onion, tomatoes, and egg back into the cast iron. Add the cucumbers, pate, and baguette. Serve the bo ne in the cast iron!
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Get the Recipe:
Bo Ne (Vietnamese Steak and Eggs)
My recipe for Bo Ne, or Vietnamese steak and eggs, is the ultimate breakfast (or dinner!). Juicy ribeye is cooked with oyster sauce, soy sauce, garlic, and butter, then served alongside a sunny egg, and a warm baguette for soaking up every last drop. Hearty, savory, and delicious!
Ingredients
Marinade
- ½ lb ribeye steak
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp granulated sugar
- 2 cloves garlic, smashed
- 1 tbsp olive oil
Other Ingredients
- 2 tbsp butter
- ¼ cup yellow onion, thinly sliced
- 2 tbsp green onion
- 5 cherry tomatoes
- 1 egg
- 5 slices cucumbers
- 1 tbsp pate
- 1 baguette
Equipment
Instructions
- Combine all the ingredients for the marinade in a Ziploc bag (plastic bag). Shake it until everything is mixed and the steak is coated. Set aside at room temperature to marinate for 30 minutes.
- While the steak is marinating, cut your onions and green onions.
- Heat 1 tablespoon of oil in a cast iron pan over medium high heat. If you don’t have a cast iron, a non stick pan should work as well. Place the steak in the pan and let it cook until it gets a good sear (3-5 minutes).
- Flip the steak over. Add the butter. Spoon the melted butter over the steak. This will help cook the steak further and give it a nice sear. Once the steak has a nice sear on the second side, make sure to sear all the other sides too. The steak should be a medium rare to medium at this point. If you want to cook the steak more, put the steak in the oven for a few minutes.
- Once the steak is cooked to your preferred doneness, place it on a cooling rack to rest. This ensures that all the juices don’t flow out when you cut into it.
- Next, cook your onion and green onion. Throw them into the cast iron and cook until the onions are translucent. Set aside.
- Next add the tomatoes and cook for a few minutes. Set aside.
- Lastly, fry the egg. Set aside.
- Drain excess oil from the pan and place the steak, onion, green onion, tomatoes, and egg back into the cast iron. Add the cucumbers, pate, and baguette.
- Serve the bo ne in the cast iron!
Notes
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This recipe serves one person, but depending on how much you eat, you can share this serving or double/triple the recipe.
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The time it takes to cook your steak will vary based on how thick the steak is. Mine was about 1 inch thick.
Calories: 1482kcal, Carbohydrates: 152g, Protein: 79g, Fat: 61g, Saturated Fat: 21g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 30g, Trans Fat: 1g, Cholesterol: 305mg, Sodium: 3328mg, Potassium: 1392mg, Fiber: 9g, Sugar: 13g, Vitamin A: 883IU, Vitamin C: 28mg, Calcium: 324mg, Iron: 14mg
Did you make this recipe?Please leave a star rating and review below!
Thank you for sharing this recipe, it’s become my go-to!
Hi Kellie. I love hearing that! Thank you so much for making it!
So, I had this for the first time when I first went to a Vietnamese restaurant in SF. And I have been hooked ever since. I tried this recipe for the first time and it turned out fantastic. I also added shallots and a small bit of lemon grass to the marinade for more flavor, and it turned out incredible and just delicious. Definitely doing this again!
I’m so excited you enjoyed this! Thank you for trying the recipe!
how hot does the stove need to be when cooking the steak?
I would say medium high heat. The steak should sizzle when it hits the pan.