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.
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!
