Bo Ne (Vietnamese Steak and Eggs)

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

Dieser Beitrag ist auch verfügbar auf:

This Bò Né or Bánh Mì Chảo is the Vietnamese version of steak and eggs. During my time in Vietnam, it became my go-to breakfast (yes, Vietnamese people have steak for breakfast!), but truth be told, it’s a dish that can be enjoyed any time of day.

What’s great about it? Making Bò Né at home is way easier than you’d expect.

Bo Ne (Vietnamese Steak and Eggs)

🙋‍♀️ Bò Né and Bánh Mì Chảo, are they just the same?

Bò Né originates from the South Central region of Vietnam, typically Nha Trang and Phan Thiết. I’m a Nha Trang native, born and raised, which basically means I’ve been enjoying Bò Né since I was a kid! I’ve even got a whole list of go-to spots for the best Bò Né in town.

Bo Ne Nha Trang
Bò Né in Nha Trang

“Bò” means beef in Vietnamese, and “Né” translates to “to dodge.” Yep, Bò Né literally means “Dodging Beef”. Back in the day, I had no clue what that meant until my mom explained that when they bring the sizzling cast-iron pan to your table, you better be ready to dodge those hot oil splatters.

Over in the Mekong Delta, their version of Bò Né takes on a whole new level. It is stir-fried beef paired with Tonkin Jasmine (Hoa Thiên Lý) or thinly sliced bitter melon (the veggie that kids usually steer clear of in Stuffed Bitter Melon soup aka Canh Khổ Qua).

Well, I enjoy both version but still have a slight bias towards the Bò Né from my hometown.

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.

The first time I heard about Bánh Mì Chảo was around 2016 during my one-year stint living in Hanoi. And I guess this name is more popular in the North than in the South.

Banh Mi Chao

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

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.

Bo Ne (Vietnamese Steak and Eggs)

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

However, in my opinion, it’s much more of a Vietnamese native dish, or perhaps influenced by American steak & eggs during Vietnam War.

Bò Né is relatively new compared to the time of French colonization in Vietnam.

🥩 Ingredients for Vietnamese steak & eggs

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 is quite simple with soy sauce, oyster sauce, sugar, ketchup, cooking oil and some corn starch (my mom’s tip to keep the beef juicy).

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.
  • 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.

Other Ingredients:

  • Butter: in Vietnam, people use the local Tường An margarine; it has a distinct flavor.
  • Aromatics: 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 Iced Coffee (cà phê sữa đá). But I also recommend some iced drinks like Vietnamese Salt Coffee and Caramel Milk Tea.
  • In Vietnam, Bò Né is often served with a local vinaigrette salad (salad dầu giấm) made from lettuce, tomato, and Vietnamese-style vinaigrette.

🌟 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.
  • Spam isn’t just for Musubi or fried rice. It’s also a wonderful topping for Bò Né.

🍜 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 BBQ pork or a piping bowl of noodle soup 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 Lạp Xưởng (Sticky Rice with Chinese Sausages)

Xôi (sticky rice) is a favorite breakfast in Vietnam. This Xôi Lạp Xưởng (or Xôi Mặn) is the Vietnamese rendition of Chinese Lo Mai Gai and it can be found all over Ho Chi Minh City.

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 Sandwich

Who can resist Bánh Mì? In Vietnam, Bánh Mì comes in many variations, but the most popular ones are Bánh Mì Thịt Nguội (with Vietnamese Cold Cuts) and Bánh Mì Heo Quay (with roasted pork belly). In my recipe, I’ll show you the simple way to prepare an authentic Bánh Mì at home.

If you would like to put together a Bánh Mì feast, why not try a Bánh Mì Charcuterie Board?

🐄 More Vietnamese recipes with beef

  • Vietnamese Ground Beef Rice Bowl: an easy & quick fix for your dinner (less than 15 minutes)
  • Phở Áp Chảo (Pan-fried pho noodles with stir-fried beef): a new style of Phở with many textures
  • Phở Sa Tế (Spicy satay beef pho noodle soup): I call it Vietnamese version of laksa, the combination of creamy peanut butter sauce and numbing lemongrass chili oil is just on point.

Thank you for trying my recipe!! Don’t forget to stay in touch with me on InstagramFacebookPinterest, and YouTube 🥰.

Bo Ne (Vietnamese Steak and Eggs)

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

6b91f43e6abb4ea3ddc4c83fa8e3d4ad?s=30&d=mm&r=gCielle
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 2 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.
Tried this recipe?Let us know how it was!
Rate this post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating