How to Make Bo Ne (Vietnamese Steak and Eggs)

Introduction:

Bo Ne, a popular Vietnamese dish, offers a delightful fusion of flavors with tender ribeye steak, sizzling eggs, and savory accompaniments. This delectable and hearty meal is a Vietnamese street food favorite, loved for its simplicity and bold flavors. In this step-by-step guide, we’ll show you how to create an authentic Bo Ne at home using succulent ribeye steak, bringing the vibrant tastes of Vietnam to your dining table.

Ingredients:

– 1 lb ribeye steak
– 4 large eggs
– 1 tablespoon butter
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon oyster sauce
– 2 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 teaspoon sugar
– 1/2 teaspoon ground black pepper
– Pinch of salt
– Chopped scallions and cilantro for garnish
– Baguette or steamed rice, for serving

Instructions:

1. Prepare the Ribeye Steak:

Start by marinating the ribeye steak to infuse it with the flavors of Vietnam. In a bowl, combine minced garlic, oyster sauce, soy sauce, fish sauce, sugar, black pepper, and a pinch of salt. Mix well and coat the steak with the marinade. Let it marinate for at least 30 minutes, or preferably, refrigerate it overnight for maximum flavor.

2. Sear the Ribeye Steak:

Heat a skillet or grill pan over medium-high heat and add vegetable oil. Once the pan is hot, sear the marinated ribeye steak for about 2-3 minutes on each side, or until it reaches your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130°F (54°C).

3. Prepare the Eggs:

In a separate pan, melt the butter over medium heat. Crack the eggs into the pan, and cook sunny-side-up until the whites are set but the yolks are still runny. For a traditional Bo Ne presentation, the eggs should be slightly crispy on the edges.

4. Assemble the Bo Ne:

Transfer the seared ribeye steak to a serving plate, and place the sunny-side-up eggs on top of the steak. Drizzle any remaining pan juices from the ribeye onto the eggs for extra flavor.

5. Garnish and Serve:

Garnish the Bo Ne with chopped scallions and cilantro for a burst of freshness and color. Serve the dish with a side of crusty baguette or steamed rice to soak up the savory sauce and enjoy the perfect combination of flavors.

Conclusion:

Making Bo Ne (Vietnamese Steak and Eggs) with ribeye steak is a delightful way to explore the bold and vibrant flavors of Vietnam right in your own kitchen. This flavorful fusion of tender ribeye, sizzling eggs, and savory seasonings creates a meal that is both comforting and exciting. Treat yourself and your loved ones to the authentic taste of Bo Ne, and experience the magic of Vietnamese street food tradition in every delicious bite.