Vietnamese Inspired Steak and Eggs

It’s always such a fun time experimenting with the many unique ingredients I find exploring in Southeast Asia. Sometimes I try to incorporate more American ingredients with Vietnamese technique. This usually keeps our dinner table fresh and keeps both myself and my beautiful wife Diem from getting board with our dining table. Here is a very simple breakfast dish inspired by the many bowls of breakfast soups I’ve had in the region.

With a few American touches like smoked sausage and Worcestershire It’s a dish that will be familiar enough yet excitingly new no matter which side of the pacific you reside on. All of the ingredients in their pure forms are gluten free so this is also a naturally gluten free dish. So fire up the stove and come with us as we make Vietnamese Inspired Steak and Eggs.

Vietnamese Inspired Steak And Eggs

Dennis Davis

Inspired by breakfast bowls I often enjoy in Vietnam, This recipe I worked on to bridge the gap between west and east. A few classic American breakfast components combined with traditional Vietnamese technique. Both my wife Diem and I enjoy it for breakfast, I especially think she's developed an appreciation for american style smoked sausage and it's a dish we both enjoy.

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Prep Time 30

Cook Time 15

Course Breakfast

Cuisine American, Fusion, Vietnamese

Servings 2

Equipment

2 qt pot
cutting board
knife
serving bowls

Ingredients

4 oz dry flat rice noodles or pho noodles
1.5 qts beef stock I usually use any stock. This particular time I had prepared a pork dish the night before and used the braising liquid that was left over. Just make sure your stock or liquid isn't seasoned.
2 ea eggs
2 oz thinly sliced bell pepper
2 oz thinly sliced onion
2 oz thinly sliced carrots you can use here anything you enjoy in your omelette like mushrooms, chiles or anything else you may enjoy. I often use whatever is on hand.
4 oz smoked sausage sliced
6 oz hanger steak any steak will work, I enjoy the marbling of hangar and skirt. I also do not season the steak, but rather seer it to rare and place under refrigeration to firm up at least 15 minutes before I'm ready to eat.
1 oz Vietnamese Fish Sauce
.5 oz Worcestershire Sauce
1 oz baby basil if you can't find baby basil regular will work fine, just chiffonade it.
1 oz baby mint If you prefer you can substitute the baby mint for cilantro sprigs
1 ea Thai red chili

Instructions

Seer the unseasoned steak to rare and place under refrigeration, do the same with the sliced smoked sausage
Put the pot on the stove an cover the two eggs with water. Boil for 12 minutes and reserve.
Replace the pot on the stove and bring 1 qt of water to a boil.
Drop in the noodles and cook per package instructions. Most rice noodles will only take 3 or 4 minutes so be careful not to overcook.
When complete, strain and rinse with cold water to stop the cooking process.
Return the pot to the stove and add your stock, fish sauce and worcestershire sauce. Bring to a simmer.
In your serving bowls, split the noodles between the two bowls and place the sliced raw vegetables, on top.
Peel the eggs and slice in half.
Thinly slice the steak against the grain
Arrange the eggs, sausage and steak on top of the noodles and vegetables.
Pour the simmering broth over the ingredients in the bowl.
Top with the fresh herbs and chopped thai chili if desired.
Enjoy!