Cherry & Dennis Helper Habitat
Vietnamese Home-Style Bo Ne Sizzling Beef and Eggs
越南家常鐵板牛肉煎蛋 Bò Né
Recipe overview
This home-style Bò Né sears thin beef safely in two batches, then serves it with pasteurised soft-yolk eggs and crisp baguette on hot skillets.
01
Ingredients
Main ingredients
- 500 g sliced beef tenderloin
- 4 pieces pasteurised eggs
- 1 piece baguette
Main seasoning
- 2 tbsp oyster sauce
- 40 g butter
- 1 tsp black pepper
02
Tools
- separate boards and tongs
- knife
- bowl
- two small skillets
- probe thermometer
- trivets and oven gloves
03
Steps
Step 1
Slice and dry beef; keep raw and cooked boards and tongs separate
Slice and dry beef; keep raw and cooked boards and tongs separate.
Step 2
Toss beef with oyster sauce and half the pepper; marinate fifteen minutes
Toss beef with oyster sauce and half the pepper; marinate fifteen minutes.
Step 3
Slice baguette diagonally and thick enough to absorb pan juices
Slice baguette diagonally and thick enough to absorb pan juices.
Step 4
Preheat two small skillets; cook four portions in two batches
Preheat two small skillets; cook four portions in two batches.
Step 5
Add a little butter to each skillet until foaming but not burnt
Add a little butter to each skillet until foaming but not burnt.
Step 6
Lay each beef batch thinly and sear thirty to forty-five seconds
Lay each beef batch thinly and sear thirty to forty-five seconds.
Step 7
Flip until beef reaches at least 63°C, move aside and rest three minutes
Flip until beef reaches at least 63°C, move aside and rest three minutes.
Step 8
Butter each empty space and crack in pasteurised eggs only
Butter each empty space and crack in pasteurised eggs only.
Step 9
Cook until whites fully set; any non-pasteurised egg must have a fully cooked yolk
Cook until whites fully set; any non-pasteurised egg must have a fully cooked yolk.
Step 10
Butter baguette cut sides and toast separately until golden and crisp
Butter baguette cut sides and toast separately until golden and crisp.
Step 11
Scatter remaining pepper over beef and spoon pan juices back over it
Scatter remaining pepper over beef and spoon pan juices back over it.
Step 12
Turn off heat, serve on trivets with oven gloves and warn that skillets remain scorching
Turn off heat, serve on trivets with oven gloves and warn that skillets remain scorching.
Common mistakes
- Crowding steams beef; mixed raw/cooked utensils cross-contaminate; runny unpasteurised eggs and touching hot skillets are unsafe.
Tips
Use two skillets for two batches, cooking eggs while each beef batch rests, to fit the 25-minute cook time.
