Bo Ne Vietnamese Steak and Eggs
Elevate your breakfast game with this mouthwatering Bo Ne Vietnamese Steak and Eggs recipe. The flavorful marinated steak, runny eggs, and crispy baguette make for the ultimate breakfast experience.
Growing up in a southern family, breakfast was always important. Well, I mean, breakfast IS always important, but breakfast now isn’t the same as it was then. Breakfast at Nana’s house consisted of biscuits, sausage, maybe bacon too, sausage gravy, and eggs. The eggs were always scrambled to perfection in bacon grease. I can still smell breakfast cooking in her small kitchen.
Sometimes we have breakfast for dinner. I’ve served spinach baked eggs, mushroom leek hash with poached eggs, pepper quiche, and even a savory cheddar French toast with crab hollandaise for dinner. While it’s still breakfast, it’s not breakfast. It didn’t start my day off on a deliciously good right foot!
This bo ne Vietnamese steak and eggs is the perfect breakfast for dinner recipe. Not that it is difficult to make or take a long time to prepare. It is the only time I can have convinced the hubs to eat a meal like this. He’s not a huge steak and eggs eater. He’ll do a hash before a steak any day. And he opts for sausage patties or crisp bacon before all else. His steak is for lunch or dinner, not breakfast.
Egg recipes around the world
January is Egg Month. So I thought I’d share a delicious egg recipe from a far away place. You know, travel from your kitchen. Which is easy to go with eggs because they’re pretty much used in every country around the world. Each country offers a unique and delicious take on this versatile ingredient.
In Italy, you’ll find the classic frittata which is a flavorful egg dish cooked with various ingredients like this shrimp and spinach frittata. It’s like farm fresh quiche but without the crust. Head to Spain, and you’ll be greeted with the iconic tortilla de patatas. This is a thick and hearty potato omelet that’s a staple in Spanish cuisine. The key to this one is flipping it over without busting it up! Some cheat and use a plate. This is on my bucket list to try.
Over in Japan, tamagoyaki steals the show with its sweet and savory rolled omelet, showcasing the precision and artistry of Japanese culinary traditions. Of course, there’s the beloved eggs Benedict from the United States which features perfectly poached eggs, Canadian bacon, and hollandaise sauce on a bed of English muffins. You could make some oven baked poached eggs instead of the boil method.
Eggs are part of savory recipes like avgolemono which is a deliciously creamy soup from Greece and the Mediterranean region. Another famous soup is egg drop soup from China which also has egg foo young which is similar to a shakshua from the Middle East. Mexico has huevos rancheros and migas which are both delicious. So, as you can see, there’s a slew of recipes that celebrate this simple ingredient.
What is bo ne and where does it come from?
Bo Ne, which translates to dodging beef, is a great example of the French influence to Vietnamese cuisine. It’s made with a butter seared marinated steak and sunny side up eggs as the base. Garnishes include tomatoes, green onions, thinly sliced cucumber, and a slide of pâté. Finally, to make sure you get all that delicious goodness, there’s a piece of baguette to sop up all that buttery goodness.
Bo ne is believed to come from the streets of Vietnam after French occupation in the late 1800s. Because who else has pâté but the French? No matter how it came about, this unique culinary creation has become a beloved staple in Vietnamese cuisine. There are some restaurant that serve only this all day every day. The sights and smells as you walk the streets of Vietnam will draw you in making it almost impossible to resist trying this scrumptious steak and eggs dish.
Ingredients for this Bo Ne recipe
Everything but the pâté are staples I keep on hand in the pantry or the fridge. The marinade includes some basic Asian ingredients that are not difficult to find in any grocery store.
For the marinade – hoisin sauce, tamari soy sauce (regular is okay), garlic, fresh ginger, sesame oil, crushed red pepper
For the Bo Ne – butter, petit sirloin steak, eggs, olive oil, pâté, green onions, Campari tomatoes, sliced cucumber
What are petite sirloin steaks?
The petite sirloin steak is a cut of beef that comes from the bottom sirloin roast and gets its name from being the smaller of the sirloin cuts. It’s an economically lean cut that is best marinated before pan frying or grilling. It has great beef flavor which makes it perfect for recipes like this Bo Ne Vietnamese Steak and Eggs. Petite sirloins are versatile and can be cooked to your preferred internal temperature. It’s tender and juicy making it an excellent choice for pairing with farm-fresh eggs and Asian flavors in this classic Vietnamese dish.
If you can’t find a petit sirloin, you can look for center cut sirloin which is similar to the petite sirloin. It’s also economical with great flavors. I also look for a top sirloin filet which looks like a filet mignon in size and shape but costs much less than that expensively famous cut. This cut doesn’t need marinating, but the marinade in this recipe really brings home the bo ne experience.
Finally, if you’re planning on sharing, you could use a strip steak or ribeye. They’re much larger cuts with great flavor and texture. If you’re using these cuts, I would cook them whole and then divide them as you plate your bo ne. I wouldn’t cut them and then cook them. It could cause the steaks to dry out and not taste as delicious.
What is pork pate?
Pork pate is a traditional Vietnamese ingredient that adds a unique and savory flavor to the Bo Ne Vietnamese Steak and Eggs dish. Typical pork pâté is made with ground pork, typically liver, combined with pork fat or butter, herbs, spices, and onions, garlic, and other additions like wine and bacon. The mixture is then processed until smooth and put into an oven safe container like a Kilner jar and then cooked in a water bath for about an hour or until cooked through and the pâté pulls away from the jar. It’s creamy, smooth, rich, and perfect on a charcuterie board with crackers, cheese, and fruits.
Instructions to make Bo Ne
You start with marinating the steak. Which is a must. The umami flavors that infuse into the steak are essential to the authentic bo ne experience. I marinated mine for about 30 minutes but feel an hour is the least amount of time for optimum umami flavor. Feel free to marinate overnight so you can start making it first thing the next morning.
When you’re ready to make the bo ne, preheat your broiler and take the steak out of the fridge if you marinated it overnight and set it aside. Preheat a skillet (case iron is great for this) on medium-high heat and butter to each skillet. Char the green onions in the butter then remove them and set aside.
Add the steak to the pan and cook them for 1 to 2 minutes before flipping over. Add the remaining butter. When the butter is melted, crack the eggs in the pan and season with salt and pepper. While the steak and eggs are cooking, broil the tomatoes until they begin to blister on the surface. Remove from the broiler and place in the skillet with the steaks.
Top each steak with a slice of pâté, the green onions, and thinly sliced cucumbers. I used a champagne pâté which is one of my favorites. However, use whatever pâté you like or omit if you don’t like it. Finally, serve your bo ne with a piece of crusty baguette for dipping into the eggs and sopping up the tomato and pan juices.
Initially, I used a thicker steak. It was delicious. And it probably would have worked a little better if I was good at timing eggs for breakfast. But I’m not so great with that. You see, the hubs likes his eggs runny and I don’t. My yolk must be at least an 8-minute egg. Not a 7. That’s still a little too soft for me. An 8 to 10 minute egg is perfect to me. Yes, I realize that means I have no yolk to dip my baguette in and I’m okay with that.
With so much color and flavor for one meal you’ll make this quick and easy bo ne Vietnamese steak and eggs often. Your family will love it for breakfast, brunch, or dinner and so will you!

Bo Ne Vietnamese Steak and Eggs
Wake up your taste buds with this delicious Bo Ne Vietnamese steak and eggs dish. The perfect balance of savory steak and runny eggs will take your breakfast or brunch game to the next level.
Ingredients
- 2 tablespoons hoisin sauce
- 2 tablespoons tamari soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 1 teaspoon sesame oil
- pinch crushed red pepper
- 8 ounces thin cut, petite sirloin steaks
- 6 tablespoons butter, divided
- 4 large eggs
- 2 tablespoons olive oil
- 4 ounces pork pate
- 1/2 cup sliced green onions
- 6 campari tomatoes on the vine
- 10 thin slices of cucumber
Instructions
- Combine the first six ingredients (hoisin through crushed red pepper) in a small bowl. Place the steaks in a zip top plastic bag. Pour the marinade in the bag making sure to complete cover the steaks. Marinate 30 minutes.
- Place a skillet (I used two 6-inch skillets for individual servings) on medium-high heat. Add 2 tablespoons of butter to each skillet. Sauté the green onions until slightly charred. Remove from heat and set aside.
- Add the steaks and cook 1 minute before flipping over. When you flip the steaks over, add the remaining butter. When that's melted, crack the eggs in the skillet. Season with salt and pepper and cook until the eggs are to your liking.
- While the steak and eggs are cooking broil the tomatoes until they begin to blister. Remove from the broiler and set aside.
- Garnish the steaks with 2 ounces of pate, 3 broiled tomatoes, and 5 slices of cucumber. Garnish with the green onions and serve with crusty baguette bread for dipping into the eggs.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 1520Total Fat 89gSaturated Fat 38gTrans Fat 1gUnsaturated Fat 43gCholesterol 651mgSodium 2320mgCarbohydrates 62gFiber 3gSugar 47gProtein 66g