Bò né (Vietnamese Steak and Eggs) 🥩🍳 Ingredients: Bò né and Marinade: - 1 kg of skirt steak, sliced in half - ½ cup of oyster sauce - a few dashes of Maggi Savor - ½ cup fish sauce - 2-3 cloves of grated garlic - pepper to taste  Chicken Liver Pâté: - 5 cloves garlic, chopped - 1 red onion, chopped - 500 grams of chicken liver - 1 tbsp soy sauce - 1 tsp of fish sauce - 1 tbsp of brandy - salt and pepper to taste - 6-7 knobs of butter Gravy - ½ half stick of butter - ½ cup of flour - 1 cup of beef stock - a few dashes of Maggi Savor - Pepper to taste Bò né Assembly - 1 yellow onion, sliced thinly - 2 eggs - cherry tomatoes - fries - baguette Instructions: - Start by making your pate and allowing it to settle. First chop up some garlic and onions, and saute in oil along with your chicken liver. Add soy sauce, fish sauce, and brandy. - Once the onions are soft and translucent and the liver is cooked, place it into a food processor or blender, and pulse until smooth. Add knobs of butter into the mixture and pulse until combined. - Place into a tupperware and allow it to settle for at least 2-3 hours, or overnight. - For the steak, marinate it with the list above, and let that marinade soak in. Grill it over charcoal, or on a pan, and let it rest until desired doneness. - While your steak is resting, you can make the gravy by melting butter on a hot saucepan, before adding flour and whisking together until it forms your roux. Add beef stock and stir together and season with maggi liquid seasoning and pepper. - Assemble the dish on a hot skillet. Cook the onions down first, then add eggs, cherry tomatoes, and fries. Plate your steak, add your pate, and lather it with gravy. Serve and enjoy! #cookingASMR #valentines #ValentinesDay #valelntinessteak #asmr #steak - @jujumaoo