This Bò Né or Bánh Mì Chảo is the Vietnamese version of steak and eggs.

Growing up in Vietnam, it was my favorite breakfast (yes, we have steak for breakfast!), but honestly, it’s a meal that can be enjoyed at any time of the day.

Bo Ne (Vietnamese Steak and Eggs)

Bò Né vs. Bánh Mì Chảo

Bò Né originates from Vietnam’s South Central region, particularly Nha Trang and Phan Thiết. As a Nha Trang native, I’ve been enjoying Bò Né since childhood. I even have a list of favorite spots in town for the best Bò Né!

Bo Ne Nha Trang
Bò Né in Nha Trang

“Bò” means beef in Vietnamese, and “Né” translates to “to dodge.” So, Bò Né literally means “Dodging Beef”. When I was younger, I had no idea why it was called that until my mom explained that you need to dodge the hot oil splatters when they bring the sizzling cast-iron pan to your table.

In the Mekong Delta’s version, Bò Né is stir-fried beef served with Tonkin Jasmine (Hoa Thiên Lý) or thinly sliced bitter melon (all Viet kids would know the stuffed bitter melon soup aka Canh Khổ Qua).

How about Bánh Mì Chảo?

“Chảo” means pan in Vietnamese. So, Bánh Mì Chảo literally translates to Bánh Mì served with a pan loaded with multiple toppings.

Sometimes, people just call it Bánh Mì Ốp La , which literally means Bánh Mì served with sunny-side-up fried eggs.

Banh Mi Chao

While Bò Né & Bánh Mì Chảo are very similar, there are still some distinctions. Bò Né is typically cooked in a Cast Iron Cow-Shaped Plate and always includes beef.

On the other hand, Bánh Mì Chảo can be prepared in a two-handle pan, which is similar to a paella pan . Moreover, Bánh Mì Chảo toppings may or may not include beef.

Some people say Bò Né is a French-Vietnamese fusion dish (like Bánh Pate So, Bánh Flan, or Egg Coffee).

Bo Ne (Vietnamese Steak and Eggs)

However, in my opinion, it’s much more influenced by American steak & eggs during the Vietnam War era. Bò Né emerged relatively recently compared to the period of French colonization in Vietnam.

More Vietnamese recipes for your breakfast

In my home country, breakfast is just as important as dinner.

So, don’t be surprised when traveling in Vietnam, you will find local people enjoying fancy dishes like a plate of rice with lemongrass pork chops (Cơm Tấm) or a piping bowl of Phở for breakfast.

Delicious Vietnamese Xoi Man - A delectable plate of Vietnamese savory sticky rice adorned with flavorful toppings, a delightful treat from Vietnamese cuisine.
Xôi Mặn (Sticky Rice with Chinese Sausages)
Mi Quang (Vietnamese turmeric noodles)
Mì Quảng (Vietnamese Turmeric Noodle Soup)
Close-up photo of a delicious Banh Mi Pate sandwich. The sandwich features a crusty baguette filled with layers of savory pate, fresh vegetables, cilantro, and pickled carrots.
Bánh Mì (Vietnamese Sandwich)

Ingredients for Vietnamese steak & eggs

You can find the ingredients at Asian markets. For precise measurements, refer to the recipe card at the end of this post.

1

Beef

Ingredients for Bo Ne

Bò Né is called Vietnamese steak & eggs in English but in fact, there is no steak.

Even today, steak made with American or Australian beef still remains a luxury in Vietnam and it is not for everyone. That’s why local people opt for local beef to cook Bò Né.

Vietnamese local beef is best suited for soups like Phở, Bún Bò Huế, or Bò Kho, but it’s not enough tender to make steak. When cooking Bò Né, local people have to thinly slice and marinate the beef.

You could use flank steak, top round steak, sirloin, or your favorite cuts to make stir-fries. It quite similar to the stir-fried beef in Bún Bò Xào (Vietnamese beef vermicelli bowl).

The marinade ingredients:

  • Soy sauce
  • Oyster sauce
  • Sugar
  • Ketchup
  • Cooking oil
  • Cornstarch (tapioca starch, potato starch): my mom’s tip to keep the beef juicy.
2

Other Toppings (Just choose whichever toppings you like)

Ingredients for Bo Ne
  • Sausages: I used some leftover Chả Lụa after making Bánh Cuốn last weekend. Spam will work great too.
  • Sunny-side-up fried eggs (recommend)
  • Laughing cow cheese (recommend)
  • Vietnamesse liver pâté (recommend)
  • Xíu Mại (Vietnamese meatballs in tomato sauce) or canned sardines in tomato sauce: their sauce pairs wonderfully with the Bánh Mì baguette.
  • Sauce: At times, Bò Né/Bánh Mì Chảo is cooked with black pepper sauce or tomato-based sauce. At my favorite Bò Né restaurant in Nha Trang, they even generously add Vietnamese mayo on top of the beef.
3

Other Ingredients

  • Butter: in Vietnam, people use the local Tường An margarine; it has a distinct flavor.
  • Garlic, onion and scallion

Instructions

  • Start by thinly slicing the beef against the grain. Also, mince garlic, thinly slice the onion and cut the scallions into 2-inch (5 cm) long pieces.
  • Marinate the beef with soy sauce, oyster sauce, sugar, ketchup, cooking oil, some cornstarch, garlic, onion, and scallion. Allow it to marinate for 15 minutes.
Marinate beef with soy sauce, oyster sauce, sugar, ketchup, ground pepper, corn starch, garlic, onion, scallion and cooking oil.
  • Heat up 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 cautious as the butter will splatter a lot at this point—so you’ll need to dodge it, lol.
  • Once the beef is cooked to about 50%, crack eggs into the pan and add liver pâté, Chả Lụa, canned sardines (or any toppings you like), processed cheese. Let it cook for just one or two minutes (be careful not to overcook the beef and keep your fried eggs runny).
Stir-fry the beef with a cast iron pan.
A pan of stir-fried beef, sunny-side-up eggs, canned fish, Vietnamese liver pâté and sausages.
  • Serve it hot with a toasted Bánh Mì baguette. You could garnish it with some cilantro and add some carrot & daikon pickles for more flavors.
Bo Ne (Vietnamese Steak and Eggs)

How To Eat Bò Né

  • To enjoy Vietnamese steak and egg, take a piece of baguette and dip it into the runny egg yolk, tomato sauce, liver pâté and processed cheese. Then, use a spoon to scoop up some beef and sausage to place on the baguette. Bon appétit!
  • The perfect beverage to accompany Bò Né is undoubtedly Vietnamese Coffee (cà phê sữa đá). But I also recommend some iced drinks like Vietnamese Salt Coffee and Caramel Milk Tea.

Helpful Tips

  • Cook only one or two portions at a time. Use one small pan for a single serving or one large pan for two servings.
  • If you prefer the beef to have a bit of spice, you can add some Ớt Sa Tế (lemongrass chili oil) or Sriracha to the marinade.
  • If you can’t find Vietnamese Banh Mi baguette, just use any kinds of baguette that you like.

More Asian recipes with beef

a plate of Pho Xao Gion, a Vietnamese dish featuring crispy fried Pho noodles topped with stir-fried beef and a medley of fresh herbs and vegetables
Phở Áp Chảo (Pan-fried pho noodles with stir-fried beef)
Steaming bowl of Pho Sa Tế with flat rice noodles, rich satay broth, and an assortment of fresh toppings
Phở Sa Tế (Spicy satay beef pho noodle soup)

Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star rating or a comment to let me know your thoughts.

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Bo Ne (Vietnamese Steak and Eggs)

Bò Né / Bánh Mì Chảo (Vietnamese Steak & Eggs)

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This Bò Né or Bánh Mì Chảo is like the Vietnamese twist on steak and eggs. It was my breakfast staple growing up. And the best part? It's remarkably simple to whip up at home.
5 from 5 votes
Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast, Main Course
Servings 2 people

Equipment

Ingredients
  

Beef Marinade:

  • 0.7 pound beef (320g) (top round steak, flank steak, or sirloin)
  • 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
  • 1 tbsp cooking oil
  • ½ tbsp corn starch (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.

Notes

  • Prepare only one or two servings at once. Use a small pan for a single portion or a large pan for two servings.
  • If you like your beef with a bit of kick, you could add some Ớt Sa Tế (lemongrass chili oil) or Sriracha to the marinade.
  • Spam is not just for Musubi or fried rice. You can also incorporate it into this Bò Né dish.
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