Vietnamese Style Beef Stew with Vermicelli
Vietnamese Style Beef Stew with Vermicelli
Savor this quick and easy recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 40 minutes
  • Cooking Time 2 hours 30 minutes
  • Yield 4 servings
  • Beef Marinade:
  • 1 kilogram Beef brisket
  • 3 Garlic cloves, minced
  • 2 Ginger knobs, minced
  • 2 teaspoons Brown sugar
  • 2 teaspoons Black pepper, crushed
  • Fish sauce, to taste
  • Stew:
  • 2 tablespoons of Butter or Cooking oil
  • 1 Yellow onion, sliced
  • 3 Garlic cloves, minced
  • 2 Ginger knobs, minced
  • 4 Lemongrass stalks, bruised
  • 4 Star anise
  • 1 Basil sprig
  • 3 teaspoons Five spice powder
  • 4 tablespoons Tomato paste
  • 5 cups Coconut water
  • 2 cups Water
  • 4 Potatoes, cut into cubes
  • 4 Carrots, roughly cut
  • 1 cup Rice noodles
  • Mint, coriander, basil leaves for garnish
  • Ground peanuts, for garnish
  1. First, marinate the beef brisket with the garlic, ginger, brown sugar, black pepper and fish sauce. Marinate well and set in the fridge for about 30 minutes
  2. Then in a pot, sear the beef with either butter or cooking oil, make sure you don’t crowd the pot or it will not brown easily
  3. Remove the beef and set aside once achieved browning, add the yellow onions into the pot and sauté until translucent. Then add in the garlic, ginger, lemongrass, star anise, basil and five spice powder
  4. When the spices start to brown, add in the tomato paste. Be sure to scrape the bottom of the pot and sauté until the oil in the tomato paste splits
  5. Add in the coconut water and water, then return the beef to the pot and simmer for 1 hour 30 minutes
  6. Then add in the potatoes and carrots, continue to braise for another 30 minutes (uncovered). When cooked, check the seasoning and serve over a bowl of rice noodle topped with herbs and ground nuts

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