Bò Né – aka Bánh Mì Chảo – is basically Vietnam’s take on steak and eggs, but with way more sass.
As a kid, I thought I’d hit the jackpot every time this landed on the table for breakfast (yes, we do steak for breakfast – don’t be jealous). But truth be told, this sizzling beauty doesn’t wait for morning – it’s a 24/7 kind of meal.
Bò Né vs. Bánh Mì Chảo
Bò Né is the coastal cool kid from South Central Vietnam – born and raised in Nha Trang and Phan Thiết. I’ve been eating it since I was little, and let’s just say I could give you a whole tour of my favorite Bò Né spots in town (yes, I take this seriously).
“Bò” is beef, “Né” means “to dodge,” so together you get “Dodging Beef.” As a kid, I thought that name was hilarious and made zero sense. Then one day, a sizzling cast-iron cow plate landed in front of me, spitting hot oil like fireworks, and I was suddenly Matrix-dodging for my life.
And Bánh Mì Chảo?
“Chảo” means “pan.” So Bánh Mì Chảo is literally just a crusty baguette with a pan full of goodies. There’s also the stripped-down version, Bánh Mì Ốp La, which is just baguette plus sunny-side-up eggs – basic but no less satisfying.
While Bò Né and Bánh Mì Chảo are like cousins, they’re not the same. Bò Né always has beef and is served on that dramatic cow-shaped sizzling plate. Bánh Mì Chảo? It’s usually served in a cute two-handle pan (think mini paella pan) and can come with whatever toppings you’re craving – beef optional.
Some folks like to say Bò Né is a French-Vietnamese mashup (like Bánh Pate So, Bánh Flan, or Egg Coffee). Personally? Nah. I think it’s got more of an American steak & eggs vibe, probably influenced during the Vietnam War era.
Ingredients for Vietnamese steak & eggs
Beef – The Not-So-Steak “Steak”
Let’s be real: Bò Né might be called “Vietnamese steak & eggs,” but there’s no big, juicy steak here. Not even close.
Even today, a proper Aussie or American steak is still a splurge in Vietnam – definitely not an everyday thing. So, we make do with local beef.
Vietnamese beef is fantastic for soups like Phở Bò, Bún Bò Huế, or Bò Kho, but it’s not exactly the melt-in-your-mouth kind you’d cut into for a steak. That’s why, for Bò Né, we slice it thin and give it a generous soak in marinade.
If you’re cooking this abroad: flank steak, sirloin, or top round will do the trick. Think stir-fry beef, just like in Bún Bò Xào – quick, juicy, and full of flavor.
The marinade MVPs:
- Soy sauce
- Oyster sauce
- A pinch of sugar
- A squeeze of ketchup (yes, ketchup – don’t judge)
- A splash of oil
- Cornstarch or tapioca/potato starch – my mom’s secret weapon to keep the beef juicy.
Toppings – Go Wild
There are no rules when it comes to building your Bò Né or Bánh Mì Chảo pan. Some of my favorites:
- Sausages: Leftover Chả Lụa from my Bánh Cuốn experiment last weekend. Spam? Totally fair game.
- Vietnamese liver pâté: That rich, silky layer that makes your Bánh Mì feel like a warm hug.
- Sunny-side-up eggs: Don’t skip this. Non-negotiable.
- Laughing Cow cheese: Melty, creamy, and criminally underrated.
- Xíu Mại or canned sardines in tomato sauce: That tangy sauce soaking into the baguette is pure happiness.
Don’t forget the flavor boosters: a good swipe of butter and the holy trinity – garlic, onion, and scallions, plus a crusty Bánh Mì baguette to mop it all up.
Instructions
Step 1: Prep – Thinly slice the beef against the grain. Mince garlic, slice onion, and cut scallions into 2-inch (5 cm) pieces.
Step 2: Marinate – Mix beef with soy sauce, oyster sauce, ketchup, sugar, cooking oil, cornstarch, garlic, onion, and scallions. Let it rest for 15 minutes.
Step 3: Sear Beef – Heat a cast-iron pan with butter and a splash of oil (watch out for splatters!). Stir-fry the beef over high heat.
Step 4: Add Toppings – When the beef is halfway cooked, crack eggs into the pan. Add liver pâté, Chả Lụa, sardines, or cheese – whatever you like. Cook for 1–2 minutes, keeping eggs runny and beef tender.
Step 5: Serve – Serve hot, straight from the sizzling pan, with toasted Bánh Mì. Garnish with cilantro and pickled veggies if you’re feeling fancy.
How To Enjoy Bò Né
- Serve piping hot with a crusty baguette and a side of Đồ Chua pickles. Tear, dip, scoop – soak up that egg yolk, sauce, pâté, and beef in every bite.
- Wash it down with a bold Cà Phê Sữa Đá (iced coffee), or get fancy with Cà Phê Muối (salt coffee) or caramel milk tea.
Helpful Tips
- Marinate Like You Mean It: Give the beef at least 15 minutes to soak up all that flavor magic – longer if you’ve got the patience.
- Hot Pan = Sizzle Show: A cast-iron pan is non-negotiable. Get it blazing hot before the beef hits it for that signature sear.
- Small Batches Rule: Cook only one or two portions at a time. One small pan = one happy serving. A big pan = two servings max.
- Turn Up the Heat: Want a little kick? Add some Ớt Sa Tế (Vietnamese lemongrass chili oil) or a squeeze of Sriracha to your marinade.
- Keep the Eggs Runny: That golden yolk is your dipping sauce. Don’t ruin it by overcooking.
More Vietnamese Recipes for Your Breakfast
In Vietnam, breakfast isn’t just a quick bite – it’s a full-on affair, as important as dinner. So don’t be shocked if you see locals digging into a plate of Cơm Tấm (steamed broken rice with lemongrass pork chops) or slurping down a steaming bowl of Phở first thing in the morning.
(Vietnamese Turmeric Noodle Soup)
(Vietnamese Sandwich)
(Hanoi-style)
(Sticky Rice with Chinese Sausages)
Bò Né & Bánh Mì Chảo: Vietnamese Sizzling Steak & Egg
Ingredients
Beef Marinade:
- 0.9 pound beef (400g) (top round steak, flank steak, or sirloin)
- 3 tbsp Maggie soy sauce
- ½ tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tsp ground black pepper
- 1 tbsp minced garlic
- ¼ bulb onion
- 1 sprig scallion
- 2 tbsp cooking oil
- ½ tbsp cornstarch (or tapioca starch, potato starch)
Other toppings
- 2 Eggs
- 3.5 oz Sausages (100g)
- 3.5 oz Vietnamese liver pâté (100g) (or your favorite liver pâté)
- 1 can Sardines in tomato sauce (or Vietnamese meat balls in tomato sauce)
- 2 tbsp butter
- 2 tbsp cooking oil
Instructions
- Begin by thinly slicing the beef against the grain. Next, mince the garlic, thinly slice the onion, and cut the scallions into 2-inch (5 cm) long pieces.
- Combine the beef with oyster sauce, soy sauce, ketchup, sugar, cooking oil, cornstarch, minced garlic, sliced onion, and scallions. Let it marinate for 15 minutes.
- Heat your cast iron pan and add butter and cooking oil. Once the butter is melted, add the beef and stir-fry over high heat. Be careful as the butter will splatter quite a bit.
- When the beef is about halfway cooked, crack eggs into the pan and add liver pâté, Chả Lụa, canned sardines (or any toppings you prefer), and processed cheese. Let it cook for just one or two minutes (be careful not to overcook the beef and keep your fried eggs runny).
- Serve it hot with a toasted Bánh Mì baguette (or any type of baguette you have on hand). You could garnish with some cilantro and add pickled vegetables if you'd like.
