- No products in the cart.
Vietnamese "Dodging" Beef Skillet
Rated 5.0 stars by 1 users
Category
Meals
Cuisine
Vietnamese
Servings
2
Bò né is a sizzling Vietnamese beef skillet that’s meant to be eaten hot, fast, and straight from the pan. Thinly sliced beef is marinated with garlic, shallot, fish sauce, and soy, then seared with onions until just tender. An egg is cracked right into the skillet and finished with rich pâté, creating a mix of savory juices perfect for soaking up with crusty baguette. It’s bold, comforting, and endlessly customizable with classic toppings like sausage or xíu mại.
Recipe Source: MMBonAppetit
Ingredients
-
½ lb beef
-
2 tbsp shallot (minced)
-
½ tbsp garlic (minced)
-
⅓ tsp water
-
1 tsp white granulated sugar
-
1.5 tsp Red Boat Fish Sauce
-
1.5 tsp soy sauce
-
1 tsp chili sauce (such as sriracha)
-
1 tbsp oyster sauce
-
2 tsp sesame oil
-
¼ tsp black pepper
-
½ a small white onion
-
80 g pâté (smooth pork or chicken liver pâté is best)
-
2 eggs
-
1 tomato (for serving- optional)
-
Baguette(s)
-
Vegetable oil
-
Salt (for eggs)
-
Toppings: This recipe provides the quantities for our favorite combination: beef, pâté, and egg. If you want to add to or replace the pâté and/or egg, other common toppings include: sausage, xíu mại (Vietnamese meatballs), Laughing Cow Cheese, and canned sardines in tomato sauce.
Beef and Marinade
Other Ingredients
Directions
Thinly slice beef and add to a bowl.
Peel and add shallot and garlic to a mortar, along with water and crush well with the pestle. Alternatively, you can use a food processor.
Gather the crushed shallot and garlic in one of your hands and squeeze as much of the liquid as you can over the sliced beef.
To the beef, add all the remaining marinade ingredients and mix well to coat.
Cover and let beef marinate for at least 30 minutes.
In the meantime, thinly slice white onion pole-to-pole.
Slice tomato(es) for serving, if using.
Slice baguette into roughly 2-inch lengths.
When the beef has finished marinating, heat oil in a cast iron skillet. If you're making several servings individually, heat up your multiple skillets at the same time, and divide up the sliced white onion and beef evenly.
Add sliced onion to the pan and sweat them until fragrant, about 30 seconds.
Add in the beef and sauté until about half has turned brown.
Crack in your egg(s) and sprinkle with a pinch of salt.
When the egg white is about halfway cooked, add in pâté and any other topping(s) of your choice.
Remove from heat just a bit before the egg white is fully set. The egg will continue cooking with the residual heat of the skillet.
Serve immediately with baguette and sliced tomato.
