BO NE- Vietnamese Steak and Eggs + PLUS My Vietnamese Boom Boom Cilantro Sauce

Did you know Vietnam has a version of steak and eggs too?!

This dish screams French fusion. Perfect runny fried eggs are served with a savory Vietnamese spiced rubbed hanger steak and sautéed with onions. Served with some crisp & fresh cucumber, the slices helps to cut the salt. You’ll also sometimes a slice of chicken pate on the steak.

Serve with a warm baguette to wipe up all those yummy pan juices and you’re all set!

INGREDIENTS

1 medium slice of hanger steak (or ribeye steak)

Dry seasoning:

1/2 tsp brown sugar

1/2 tsp salt

1 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

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Marinade steak sauce:

2 tbs oil

2 tbs unsalted butter

1/2 red onion or shallot onion sliced thinly

Steak Marinade:
2 cloves garlic, minced
1 tbs Maggi
1 tbs lt soy sauce
1/2 tbs oyster sauce
1/2 tbs rice vinegar
1/2 teaspoon fish sauce

PREPARATION

1. In a small mixing bowl, mix all your dry seasonings evenly.

2. In a gallon zip lock bag, add in beef and sprinkle in seasonings to front and back of steak. Shake, and gently massage steak with seasonings. Let marinade for 15-30 min at room temperature and set aside. Or let marinade for a few hours to overnight for best results (if marinating overnight or in fridge, let steak rest to room temperature before cooking).

4. In small separate small mixing bowl combine all your wet ingredients along with your minced ginger and set aside.

5. In a large skillet, heat up about 2 tsp of oil (use more oil as needed to coat bottom of pan) on medium high until oil is hot, thin and glossy and slightly smokey. Move the oil around the pan to fully cover bottom of skillet

6. Transfer marinated beef into skillet and sear one side of beef. Wait about a 2-3 minutes before and searing other side of beef on all sides.

7. When the meat is all evenly seared on both sides. Add in your butter and spoon over some of your marinade sauce to both sides.

8. Transfer meat to a plate to let meat rest a few minutes before cutting.

8. Add a little more oil to pan. Add onions and stir around pan to soak up some of those pan juices and sauté onion until fragrant, remove to your desired done-ness (I like my onions with a slight crunch still).

9. Transfer onions ontop of steak. Serve with a baguette, fresh cucumber and some Vietnamese Cilantro Nuoc Mam Cham sauce!

Vietnamese Boom Boom Cilantro Sauce (Vietnamese Cilantro Nuoc Cham Sauce):

Dipping Sauce:

• 1 tbs packed brown sugar

• 4 tbs fish sauce

• 3 tbs lime juice

• 1/4 cup warm water

Aromatics:

• 1 tablespoon finely sliced green onions

• 1 tbs finely chopped cilantro stems and/or leaves

• 1 tbs minced shallots onion

• 4 red Thai chili peppers (use less or reduce seeds for less heat)

• 1 tbs minced garlic

PREPARATION

1. In small mixing bowl add all dipping sauce ingredients (excluding aromatics), mix until all sugar is dissolved.

2. Add green onions, cilantro, garlic and minced shallots.

3. Taste, add fish sauce or lime juice as needed (add more sugar or lime juice to cut salt, add fish sauce to make saltier). You can cut fish sauce taste by adding a little more lime juice or water (add 1 tbs at a time). You want the sauce on the fishy/salty side, don’t worry it won’t taste as strong when you dip your meat into sauce.

4. Let steaks rest about 5 minutes. With a tablespoon ladle a few spoon-fulls of the sauce onto your steaks (sliced or unsliced is fine), alternatively you can also dip your meat into sauce.