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Dennis Davis

Vietnamese Inspired Steak And Eggs

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 minutes
Cook Time 15 minutes
Servings: 2
Course: Breakfast
Cuisine: American, Fusion, Vietnamese
Ingredients Equipment Method

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

Equipment

  • 2 qt pot
  • cutting board
  • knife
  • serving bowls

Method
 

  1. Seer the unseasoned steak to rare and place under refrigeration, do the same with the sliced smoked sausage
  2. Put the pot on the stove an cover the two eggs with water. Boil for 12 minutes and reserve.
  3. Replace the pot on the stove and bring 1 qt of water to a boil.
  4. 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.
  5. When complete, strain and rinse with cold water to stop the cooking process.
  6. Return the pot to the stove and add your stock, fish sauce and worcestershire sauce. Bring to a simmer.
  7. In your serving bowls, split the noodles between the two bowls and place the sliced raw vegetables, on top.
  8. Peel the eggs and slice in half.
  9. Thinly slice the steak against the grain
  10. Arrange the eggs, sausage and steak on top of the noodles and vegetables.
  11. Pour the simmering broth over the ingredients in the bowl.
  12. Top with the fresh herbs and chopped thai chili if desired.
  13. Enjoy!