Bo Ne (Vietnamese Steak and Eggs)

5 from 6 ratings

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!

Prep Time30

Cook Time20

Course: Breakfast, Main Course

Cuisine: Vietnamese

Keyword: bo ne, bo ne recipe, Vietnamese steak and eggs

Servings: person

Calories: 1482kcal

Author: Becca Du

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

US Customary - Metric

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

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

Nutrition