Bò Né (Vietnamese Sizzling Steak)
Món truyền thống · Vietnamese
A classic Vietnamese breakfast or brunch dish featuring thinly sliced marinated beef steak, seared to perfection and served sizzling in a cast-iron skillet with a fried egg, pâté, and fresh accompaniments.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef sirloin or ribeye steak1 lb
- Garlic3 cloves, minced
- Shallots1, minced
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Sesame oil1 tsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Butter2 tbsp
- Eggs2
- Pâté (Vietnamese or smooth pork)4 tbsp
- Baguette1/2
- Pickled daikon and carrots (Do Chua)1/2 cup
- Cucumber1/4, sliced
- Cilantro1/4 cup, fresh
- Saltto taste
- Waterfor marinade
Các bước
- 1
Thinly slice the beef against the grain. In a bowl, combine beef with minced garlic, shallots, soy sauce, oyster sauce, sesame oil, sugar, black pepper, and a pinch of salt. Marinate for at least 30 minutes.
- 2
Prepare the accompaniments: slice the baguette, prepare pickled vegetables, slice cucumber, and chop cilantro.
- 3
Heat a small cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tbsp of butter.
- 4
Add half of the marinated beef to the hot skillet and sear for 1-2 minutes per side until browned and cooked through. Remove beef and set aside.
- 5
Add the remaining 1 tbsp of butter to the skillet. Crack one egg into the skillet and fry to your desired doneness (sunny-side up is traditional).
- 6
While the egg is cooking, place a portion of the seared beef back into the skillet, along with a dollop of pâté. Let it heat through briefly.
- 7
Serve immediately directly from the skillet. Top with the fried egg. Arrange baguette slices, pickled vegetables, cucumber, and cilantro on the side.
