Bò né is a mishmash of cultural influences between French pate baguette, served in sizzling pan pairing with Vietnamese’s marinated steak and the fried egg.
Bò in Vietnamese means ‘beef’ and né mean ‘to dodge’. It sounds really weird but very practical, when the beef steak and eggs arrive on the sizzling platter, you’d better dodge the greasy cracklings!
It may feel strange to have such a heavy breakfast but this is a must-try brekkie among the dads in Vietnam because it packed with flavours and protein. And of course something great for dad to wake up to this weekend. Enjoy!
Total cooking time: 20 minutes
- 800g beef rump or porterhouse
- 4 eggs
- 80g pate
- 2 tomatoes
- 2 cucumbers
- 1 lettuce
- 4 Vietnamese baguettes
- Coriander and spring onion for garnish
- 1 Asian red shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- ½ teaspoon pepper
- 1 tablespoon sesame oil
- 2 teaspoons lemon juice
- 2 teaspoons sugar
- 1 teaspoons fish sauce
- 1 teaspoons olive oil
- ½ teaspoons black peppers
- Cut the steak into 4 slices. Combine all ingredients for the marinade in a bowl. Add beef and mix well. Leave to marinade for 30 minutes.
- Shave cucumbers lengthwise. Slice tomatoes. Combine with lettuce and dressing and transfer to serving plate.
- Warm up the baguettes in the oven for few minutes.
- In a frying pan, heat a tablespoon of oil or butter. Cook the onion until soft then add steak and fry to medium rare. Transfer to plate and allow to rest.
- Add a tablespoon of butter to the same pan. Fry the sunny side up egg for few minutes.
- Heat up 4 small serving pan or skillet. Place steak, onion, egg and a dollop of pate on serving platter. Garnish with spring onion and corianders sprigs.
- Serve with warm baguettes, soy sauce, chili sauce or salt and pepper and squeeze of lime.