Best 5 Vietnamese Beef Stew Recipes

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
• Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
• Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

VIETNAMESE BEEF STEW (BO' KHO)

Steps:

• Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
• Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
• Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
• If sauce is too thick, add a bit of water.
• Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
• Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
• Add carrots and simmer for another 45 minutes until beef and carrots are tender.
• Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
• Taste great with steam rice or French bread.

BO KHO (SPICY VIETNAMESE BEEF STEW)

Steps:

• Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.
• Mix lemongrass stalk, fish sauce, ginger, applesauce, curry powder, five-spice powder, and bay leaf in a large bowl. Add beef; mix until coated. Let marinate in the refrigerator, about 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Drain excess marinade off beef, reserving lemongrass and bay leaf.
• Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
• Stir beef, reserved lemongrass, and bay leaf into the tomato paste. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high. Add water and carrots; bring to a boil.
• Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.

VIETNAMESE BEEF STEW (BO' KHO)

Steps:

• Directions: 1. Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes. 2. Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use. 3. Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes. 4. If sauce is too thick, add a bit of water.5Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water. 6. Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes. 7. Add carrots and simmer for another 45 minutes until beef and carrots are tender. 8. Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil. 9. Taste great with steam rice or French bread.

VIETNAMESE BEEF STEW

Steps:

• Brown meat in oil in soup kettle in 2 batches by browning 1/2 slightly, remove and brown remainder.
• Introduce first batch back in and add ginger, lemon peel, shallots, and garlic stirring after each addition. Continue to stir for 1 minute and season with salt, pepper and sugar.
• Stir again and add water, cinnamon stick, bay leaves, fish sauce and tomato paste. Stir to blend the ingredients and cover pot. Bring to boil, then reduce the heat to low and let the stew simmer for 2 hours or until meat is tender.
• Remove the lid and add bamboo shoots and carrot. Increase the heat to medium and let the stew cook, uncovered, until the vegetables are tender, about 10 minutes, depending on the vegetables. Remove the bay leaves and cinnamon stick.
• Add noodles to the stew if using cellophane noodles. Amount according to preference.
• If using linguine it is suggested stew is poured over noodles in serving bowls. Rice sticks of course on top of stew.