Vietnamese Style Beef Stew

with Vermicelli

Based on 2 ratings

40

min

Preparation

150

min

Cook

Hard

Difficulty

5

Steps

20

Ingredients

Vietnamese beef stew, or bó kho, takes inspiration from traditional French cuisine and cooking methods - try out this heartwarming slow-cooked one-pot wonder!

Let's start cooking!

Fish sauce and brown sugar in a mortar and pestle

Step 1 - Grind marinade and marinate the beef

  • In a mortar and pestle, grind 3 garlic cloves, 15 g ginger, 2 tsp brown sugar, 1 Tbsp fish sauce and 2 tsp black pepper into a paste. Transfer to a mixing bowl with the beef brisket and marinate with the paste. Set in the fridge for about 30 minutes.
Substitute beef with chicken

Seared beef slices

Step 2 - Sear the beef

  • In a pan on high heat, heat 2 Tbsp vegetable oil and sear beef for 2 minutes until evenly browned on all sides. Remove and set aside.
Searing the beef gives it a bit of color, and also locks in the juices of the meat, ensuring that it is still tender to the bite

Lemongrass and basil leaves in pan

Step 3 - Fry the spices

  • In the same pan, add sliced yellow onions and fry for 5 minutes, until onions appears translucent. Then add in 15 g minced garlic, 3 minced ginger, 2 star anise and 2 tsp five spice powder and stir-fry for 1 minute.

  • When the spices start to brown, add in 2 Tbsp tomato paste, basil leaves and 2 stalks bruised lemongrass. Stir-fry for 5 minutes.


Coconut milk in pan

Step 4 - Add coconut milk and water, then simmer

  • Add in 3 cups coconut milk and 2 cups water, then return the beef to the pot and simmer for 1 hour 30 minutes.

Potato and carrot in pan

Step 5 - Braise vegetables

  • Add in potato cubes and carrots chunks and continue to simmer for another 30 minutes uncovered. Season with salt to taste, if needed. 

Garnish and serve!

Savory beef stew with noodles served on a plate
Transfer beef stew to a bowl of blanched rice noodle. Garnish with herbs and ground nuts, serve hot.

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