← Nouns Cooking · Vietnamese

Ingredients

• 500 g sirloin or tenderloin steak, sliced 5 mm thick
• 2 tbsp Oyster sauce
• 2 tsp Fish sauce
• 1 tsp Soy sauce
• 1 tbsp Brown sugar
• 2 cloves Garlic, finely chopped
• 1 tsp Toasted sesame oil
• ¼ tsp Black pepper
• 60 g butter, divided
• 1 Onion, cut into thin wedges
• 2 Tomato, cut into thick wedges
• 4 Eggs
• 100 g pork or chicken liver pâté
• 4 small baguettes, warmed
• ½ bunch Coriander (cilantro) (optional)

Method

1. Mix the beef with the oyster sauce, fish sauce, soy sauce, brown sugar, garlic, sesame oil and pepper and leave for 15 min.
2. Heat a cast-iron skillet (or one per person) over high heat until very hot. Add a knob of butter and fry the onion and tomato for 1–2 minutes until just softened, then push them to the side.
3. Add a little more butter and lay in the beef in a single layer. Sear for 1 minute without moving, then flip and sear for 1 minute more so it stays pink inside. Cook in batches if needed.
4. Crack the eggs into the pan between the beef, add a spoonful of pâté to the side and cook for 2–3 minutes until the whites are set but the yolks still run.
5. Scatter with coriander and bring the sizzling pan straight to the table on a board. Tear the baguette and use it to scoop up beef, egg and pâté.

Tips

• Stand back when the beef hits the pan: the butter spits, which is where the name comes from (né means to dodge).
• Slices of chả lụa pork roll in the pan are a popular extra.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Takes Two Eggs A Bright Moment