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Home » Recipes » Beef

Dec 30, 2021(updated May 9, 2022)

Bo Ne (Vietnamese Steak and Eggs)

5 from 4 votes

2 Comments

by Becca Du

Jump to Recipe Print Recipe
bo ne

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. This dish 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!

marinating the steak

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 – Balances out the umami flavors. You can also use brown sugar, palm sugar, or coconut sugar.
  • Garlic – Adds more flavor to the steak.
  • Olive oil – Olive oil helps make the steak tender. You can use any kind of neutral oil like vegetable oil or grapeseed oil.
  • Butter – Gives the steak a nutty flavor and helps cook the steak thoroughly.
  • Yellow onion – You can also use red onion or white onion.
  • Green onions – Adds more flavor to the dish.
  • Tomatoes, egg, and pate – These are the traditional additions to this dish. Feel free to add or eliminate any of them.
  • Baguette – You can use any kind of bread. In testing, I didn’t have a baguette so I just used regular sliced bread.
cut up vegetables

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. 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).

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. 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!

tomatoes and egg

Tips on how to cook the perfect steak

Marinate the steak overnight for the best flavor

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!

Bring the steak to room temperature before cooking

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.

Rest the steak before cutting into it

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.

bo ne

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bo ne

Bo Ne (Vietnamese Steak and Eggs)

Becca Du
This bo ne recipe includes a seared steak topped with pate and served with tomatoes, onions, an egg, and a baguette.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Course Breakfast, Main Course
Cuisine Vietnamese
Servings 1 person
Calories 1482 kcal

Equipment

  • 1 cast iron

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

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

  1. This recipe serves one person, but depending on how much you eat, you can share this serving or double/triple the recipe.
  2. The time it takes to cook your steak will vary based on how thick the steak is. Mine was about 1 inch thick.

Nutrition

Calories: 1482kcalCarbohydrates: 152gProtein: 79gFat: 61gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 305mgSodium: 3328mgPotassium: 1392mgFiber: 9gSugar: 13gVitamin A: 883IUVitamin C: 28mgCalcium: 324mgIron: 14mg
Keyword bo ne, bo ne recipe, Vietnamese steak and eggs
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VietnameseHolidaysWinterOyster Sauce, Soy Sauce

Reader Interactions

Comments

  1. John Henry Yingling says

    February 21, 2022 at 11:35 am

    5 stars
    how hot does the stove need to be when cooking the steak?

    Reply
    • Becca Du says

      February 21, 2022 at 12:24 pm

      I would say medium high heat. The steak should sizzle when it hits the pan.

      Reply

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Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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