Bò Né (Steak and Eggs)

By Bryan Washington

Updated January 16, 2024

  • A color photograph of an egg, onion and meat on a blue plate. A salad is in a different bowl in the corner.
    Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
Media 1 of 1
Total Time
1 hour 40 minutes
Prep Time
15 minutes
Cook Time
25 minutes, plus at least 1 hour marinating
Rating
4(74)
Comments
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Bò né (which translates from Vietnamese to “dodging beef”) is often served for breakfast, but is delicious any time of day: The meal consists of sizzled beef (bò) and fried eggs, with a smattering of pâté and butter dashed across a crisp baguette. Bò né is generally served alongside a salad plate, and offered on roadsides throughout Vietnam, and in Vietnamese restaurants all over the globe. You can partake in each component individually, or fill your baguette to make a sandwich, or figure out a third way that works best for you; there are as many routes to eat bò né as there are diners, and each of them is flawless. Purchasing the pâté and butter from your local Vietnamese market or diner would be ideal (just ask if they sell it by the pound), but whatever you can find will be solid. And if you’re short on time, simply seasoning the beef with salt and black pepper also works. 

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Ingredients

Yield:2 servings

FOR THE STEAK AND EGGS

  • 2 garlic cloves, sliced

  • 1 small shallot, sliced

  • 1 small red chile, minced

  • ½ tablespoon seasoning sauce, preferably Maggi

  • ½ teaspoon granulated sugar

  • ½ pound flank steak

  • 1 tablespoon neutral oil, such as canola

  • 2 eggs

  • ½ white onion, sliced

  • 2 bánh mì (Vietnamese baguettes; see Tip)

  • 2 tablespoons unsalted butter

  • 2 tablespoons pâté

FOR THE SALAD

  • 1 tablespoon fish sauce, plus more to taste

  • 1 tablespoon rice vinegar

  • 2 teaspoons fresh lime juice, plus more to taste

  • ½ tablespoon granulated sugar

  • ½ small red chile, sliced (optional)

  • 1 Persian cucumber, sliced

  • ¼ cup very thinly sliced onion

  • ½ head iceberg lettuce, leaves separated and torn

  • 1 medium tomato, cut into chunks

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

181 grams carbs; 301 milligrams cholesterol; 1379 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 16 grams saturated fat; 44 grams fat; 11 grams fiber; 2752 milligrams sodium; 68 grams protein; 28 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Marinate the steak: In a medium bowl, stir together garlic, shallot, chile, seasoning sauce and sugar. Slice steak along the grain into 4 pieces, then flatten them until they’re about ¼-inch thick. Add them to the marinade and turn to coat. Cover and refrigerate for at least 1 hour, or overnight.

  2. Step 2

    About 30 minutes before you’re ready to serve, prepare the salad: In a bowl, whisk together fish sauce, vinegar, lime juice, sugar, chile (if using) and 2 tablespoons water. Taste and add more fish sauce or lime juice, if you like. Add cucumber, onion and lettuce; toss to combine then refrigerate.

  3. Step 3

    Cook the steak and eggs: Remove steak from marinade, brushing off the aromatics. Slice each steak against the grain into 1-inch strips.

  4. Step 4

    The next step will play out quickly: Heat a large skillet over medium-high, then add oil. Add steak strips, then crack eggs beside them with enough room to spread. Scatter onion on the other side of your skillet, stirring gently until softened. After 2 to 3 minutes, flip steak strips and cook to your desired doneness.

  5. Step 5

    Remove skillet from heat. Remove salad from fridge, add tomato and toss gently. Serve immediately with steak and eggs from the skillet, bánh mì, butter and pâté.

Tip

  • If you can’t find Vietnamese bread in your area, opt for other light oblong rolls, such as short baguettes, with crackling thin crusts and slightly chewy centers.

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Ratings

4 out of 5
74 user ratings
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Comments

kelly

My question is what kind of pate — there are so many varieties. Pork, duck, chicken? I know it should be smooth (not country style) but any recs for what kind/preparation to purchase is welcomed!

Sara

From what I understand, it's usually Flower brand cured pork liver pate. You can find it at the Asian grocer by the Spam.

Kyle

Yes, Viet recipes almost always use pork liver pate

Kyle

Yes, Viet recipes almost always use pork liver pate

kelly

My question is what kind of pate — there are so many varieties. Pork, duck, chicken? I know it should be smooth (not country style) but any recs for what kind/preparation to purchase is welcomed!

Sara

From what I understand, it's usually Flower brand cured pork liver pate. You can find it at the Asian grocer by the Spam.

Steven Jenkins

I would use Sriracha.

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