If you love steak but crave new flavors, Bò Bít Tết is a must-try recipe. The tantalizing Vietnamese marinade transforms a familiar dish into an explosion of herbs, spices, and umami. Don’t be intimidated – Bò Bít Tết may sound exotic, but it’s easy enough for beginner cooks with a little guidance. Keep reading to learn how to make this Vietnamese steak sensation at home!
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What is Vietnamese steak?
Vietnamese steak, known as Bò Bít Tết in Vietnamese, is a delicious fusion of Eastern and Western flavors. This thinly sliced grilled beef steak is marinated in a fragrant blend of lemongrass, garlic, fish sauce, and black pepper to create a uniquely Vietnamese take on a classic steak dish.
Bò Bít Tết has its roots in French colonial influence in Vietnam, when the French introduced European beef cuts and cooking techniques to the country. The Vietnamese put their own spin on steak by incorporating native ingredients like lemongrass, garlic, and nuoc mam fish sauce into the marinade. Over time, this French-inspired dish was adapted into a Vietnamese specialty, becoming a popular celebratory meal for Tet (Lunar New Year) and other special occasions.
Ingredients
For the Steak:
- 2 lbs ribeye, sirloin, tri-tip or flank steak
- 1 tablespoon vegetable oil
Ribeye, sirloin, and tri-tip are excellent cuts for Bò Bít Tết due to their marbling, which keeps them juicy when sliced thinly. Flank steak also works well since it’s a leaner cut that absorbs the marinade nicely. Choose whichever cut looks most fresh at your local butcher or grocery store.
For the Marinade:
- 1 stalk lemongrass, finely minced
- 4 cloves garlic, minced
- 1/4 cup fish sauce
- 2 tablespoons light brown sugar
- 1 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon honey (optional)
The marinade is easy to throw together. Lemongrass, garlic, fish sauce, and black pepper are the backbone, providing the quintessential Vietnamese flavors. Sugar balances the saltiness of the fish sauce. Vegetable oil allows the marinade to coat the beef evenly. Oyster sauce and honey add savory and sweet notes, but aren’t strictly necessary.
Instructions
Preparing the Steak
- Trim any excess fat or silver skin from the steak for more even cooking.
- Use a meat mallet to gently pound the steak to a thickness of 1/2 inch. This helps the marinade penetrate and slices cook faster.
- Cut across the grain into 2-3 inch wide strips that will be easier to slice later.
Marinade
- In a baking dish or large ziplock bag, combine all marinade ingredients and mix well.
- Add the steak strips and turn to coat completely.
- Seal and refrigerate for at least 30 minutes, or up to overnight for maximum flavor infusion.
Allowing the meat to marinate for an extended time gives the lemongrass, garlic, and spices a chance to work their magic. I recommend marinating overnight if possible, but at least 30 minutes is sufficient in a pinch.
Cooking the Steak
- Heat 1 tbsp oil in a large skillet or grill pan over high heat.
- Working in batches if needed, add the marinated steak in a single layer without overcrowding.
- Cook for 2-3 minutes per side until nicely charred.
- Transfer to a cutting board to rest.
The key is searing the meat quickly at a high temperature to caramelize the exterior while keeping the inside medium-rare. Cook just 2-3 minutes per side depending on thickness.
Resting the Steak
- Allow the cooked steak strips to rest for 5-10 minutes before slicing.
- This allows the juices to redistribute so they don’t leak out when you cut into it.
Serving Suggestions
Sides
Bò Bít Tết is traditionally served with:
- Broken rice (cơm tấm) – Cooked rice grains crumbled into smaller pieces
- Pickled vegetables (đồ chua) – Carrot, daikon radish, cucumber
- Dipping sauce (nước chấm) – Fish sauce, lime juice, sugar, chili
The cool, crunchy pickled veggies and salty, sour dipping sauce balance the richness of the steak. Broken rice soaks up the tasty juices.
Presentation
- For a complete meal, arrange the steak over broken rice.
- Garnish with chopped green onions, cilantro, and chili slices.
- Serve with a side of pickled vegetables and dipping sauce.
For appetizer-style portioning, slice the rested steak thinly across the grain. Arrange on a platter with rice paper, lettuce cups, herbs, and dipping sauce for DIY wrapping.
Tips & Variations When Making Vietnamese Steak
Doneness
- Use an instant read thermometer to check doneness.
- 125°F = Rare
- 135°F = Medium Rare
- 145°F = Medium
Cooking times may vary based on thickness. Use a thermometer, not color, to gauge doneness, especially with marinated meat.
Adjusting Flavors
Tailor the marinade balance to your taste:
- More lemongrass and garlic = More aroma
- Extra sugar = Sweeter
- Additional fish sauce = Saltier
- More black pepper = Spicier
Alternative Cooking Methods
- Oven: Roast at 400°F for 15-20 minutes, flipping once.
- Cast iron skillet: Gets a nice sear. Can finish in a hot oven.
- Grill: Great smoky flavor. Cook over direct high heat 2-3 minutes per side.
Question Generation
Does Bò Bít Tết use a specific type of fish sauce?
Yes, Bò Bít Tết traditionally uses Vietnamese nuoc mam fish sauce in the marinade for authentic flavor. Other Asian fish sauces can be substituted.
What is the role of lemongrass in the marinade?
Lemongrass adds a bright, citrusy aroma to the marinade. It also helps tenderize the meat.
What are the essential components of a Vietnamese dipping sauce (nước chấm)?
The key ingredients in nước chấm are fish sauce, lime juice, sugar, garlic and chili peppers.
How does Bò Bít Tết differ from other popular steak recipes?
Unlike typical Western grilled steaks, Bò Bít Tết uses lemongrass, garlic, fish sauce and other Vietnamese flavors in the marinade. It is also sliced thinly rather than served in thick steaks or slabs.
Conclusion
Bò Bít Tết puts a creative Vietnamese spin on classic grilled steak by infusing it with the sweet and savory flavors of lemongrass, garlic, fish sauce, sugar and black pepper. This easy weeknight recipe allows you to experience something new while still satisfying your steak cravings. Sizzle up a batch of this inventive East-meets-West dish and enjoy it wrapped in lettuce and herbs or served alongside broken rice and pickled veggies. However you choose to plate it up, Bò Bít Tết is sure to be a big hit at your next backyard barbecue or dinner party!
Ingredients
- For the Steak:
- 2 lbs ribeye, sirloin, tri-tip or flank steak
- 1 tablespoon vegetable oil
- For the Marinade:
- 1 stalk lemongrass, finely minced
- 4 cloves garlic, minced
- 1/4 cup fish sauce
- 2 tablespoons light brown sugar
- 1 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon honey (optional)
Instructions
- Preparing the Steak
- Trim any excess fat or silver skin from the steak for more even cooking.
- Use a meat mallet to gently pound the steak to a thickness of 1/2 inch. This helps the marinade penetrate and slices cook faster.
- Cut across the grain into 2-3 inch wide strips that will be easier to slice later.
- Marinade
- In a baking dish or large ziplock bag, combine all marinade ingredients and mix well.
- Add the steak strips and turn to coat completely.
- Seal and refrigerate for at least 30 minutes, or up to overnight for maximum flavor infusion.
- Allowing the meat to marinate for an extended time gives the lemongrass, garlic, and spices a chance to work their magic. I recommend marinating overnight if possible, but at least 30 minutes is sufficient in a pinch.
- Cooking the Steak
- Heat 1 tbsp oil in a large skillet or grill pan over high heat.
- Working in batches if needed, add the marinated steak in a single layer without overcrowding.
- Cook for 2-3 minutes per side until nicely charred.
- Transfer to a cutting board to rest.
- The key is searing the meat quickly at a high temperature to caramelize the exterior while keeping the inside medium-rare. Cook just 2-3 minutes per side depending on thickness.
- Resting the Steak
- Allow the cooked steak strips to rest for 5-10 minutes before slicing.
- This allows the juices to redistribute so they don't leak out when you cut into it.
Notes
- Cuts of beef: Flank steak is a popular choice for Vietnamese steak recipes due to its affordability and good flavor when marinated. Ribeye, sirloin, or tenderloin can also be used, although they tend to be more expensive.
- Marinating time: Marinating the steak for at least 30 minutes is recommended, but overnight marinating will result in even deeper flavors.
- Cooking method: Shaking beef is typically cooked quickly in a hot pan with constant shaking. Grilling or pan-searing is another common method for Vietnamese steak recipes. Adjust cooking time according to the thickness of the steak and desired doneness.
- Doneness: Vietnamese steak is often enjoyed cooked medium-rare to medium for optimal tenderness and flavor.
- Adjustments: You can adjust the amount of chili peppers in the marinade and nuoc cham to your spice preference.
- Leftovers: Leftover steak can be stored in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.
Nutrition Facts
Vietnamese Steak Recipe
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 400-600 | |
| % Daily Value* | ||
| Total Fat 20-35g | 30.8% | |
| Saturated Fat 5-10g | 25% | |
| Trans Fat | ||
| Cholesterol 50-70mg | 16.7% | |
| Sodium 500-1000mg | 20.8% | |
| Total Carbohydrate 20-40g | 6.7% | |
| Dietary Fiber | 0 | |
| Sugars 5-10g | ||
| Protein 30-40g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron 4-6mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me