12 Rich Vietnamese Beef Recipes for Cozy Dinners With Depth

Have you ever tried a Vietnamese beef dish that left you craving more?

From the comforting aromas of a hearty Pho Bo to the succulent flavors of Bo Kho, there’s so much to explore.

Think about gathering friends and family around to enjoy caramelized beef with a hint of pineapple sweetness.

Feeling inspired to bring these delicious flavors into your own kitchen?

Let’s uncover the secrets behind these 12 rich Vietnamese beef recipes perfect for cozy dinners.

Hearty Pho Bo: Vietnamese Beef Noodle Soup

Pho Bo, a traditional Vietnamese beef noodle soup, is a dish that combines aromatic herbs with tender beef and silky rice noodles, creating a symphony of flavors that embody the essence of Vietnamese cuisine. The broth is the heart of this dish, made by simmering beef bones with spices like star anise, cinnamon, and cloves for several hours to achieve that depth of flavor.

Accompanied by fresh herbs, lime, and bean sprouts, Pho Bo provides a warming and satisfying experience that’s perfect for any occasion. This recipe is designed to serve 4-6 people and takes you through the process of creating an authentic Pho Bo from scratch. The key to a good Pho Bo lies in the quality of the ingredients and the patience to let the flavors develop.

From preparing the broth to assembling the final bowl, each step is essential in attaining that perfect balance of savory, sweet, and umami that Pho Bo is celebrated for.

Ingredients:

• 2 pounds beef bones (preferably leg or knuckle bones)
• 1 pound beef brisket
• 1 large onion, halved
• 4-inch piece of ginger, sliced
• 2 teaspoons salt
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 4 star anise pods
• 1 cinnamon stick
• 4 cloves
• 1 pound rice noodles
• 1/2 pound beef sirloin, thinly sliced
• 1 bunch fresh cilantro
• 1 bunch fresh Thai basil
• 2 cups bean sprouts
• 2 limes, cut into wedges
• 2-3 scallions, sliced
• Fresh chilies, sliced (optional)

Instructions:

1. Prepare the Broth: Start by parboiling the beef bones and brisket in a large pot of boiling water for about 5 minutes. Drain and rinse the bones and beef to remove impurities. This step guarantees a clear broth.
2. Simmer the Broth: In a clean pot, add the bones, brisket, onion, ginger, salt, sugar, fish sauce, star anise, cinnamon stick, and cloves. Add enough water to cover the ingredients and bring to a boil. Reduce the heat to low and let it simmer for at least 3 hours. Skim off any foam or impurities that rise to the surface to keep the broth clear.
3. Prepare the Noodles: While the broth is simmering, soak the rice noodles in warm water for 20-30 minutes until softened. Drain and set aside.
4. Slice the Beef: Place the beef sirloin in the freezer for about 15 minutes to make slicing easier. Then, slice the beef as thinly as possible.
5. Assemble the Soup: Once the broth is ready, strain it through a fine-mesh sieve into a clean pot to remove the solids. Taste and adjust seasoning with additional fish sauce or sugar if needed.
6. Cook the Noodles: Bring a pot of water to a boil. Add the soaked rice noodles and cook for 1-2 minutes until just tender. Drain immediately.
7. Serve: Divide the cooked noodles among the bowls. Top with a few slices of raw beef sirloin. Ladle the hot broth over the beef and noodles, which will cook the beef instantly. Garnish with cilantro, Thai basil, bean sprouts, scallions, and chilies. Serve with lime wedges on the side.

Extra Tips:

For a richer flavor, roast the onion and ginger over an open flame until slightly charred before adding them to the broth. This adds a smoky depth to the soup.

If you prefer a more tender brisket, remove it from the broth after about 2 hours, slice it, and return it to the soup when serving. Always taste your broth and adjust the seasoning to your preference before serving.

Additionally, using a variety of fresh herbs and condiments allows each person to customize their bowl of Pho Bo to their liking.

Bo Kho: Vietnamese Beef Stew With Carrots

Bo Kho, a flavorful Vietnamese beef stew, is a beloved dish that combines the rich, savory taste of beef with a fragrant blend of spices and the natural sweetness of carrots. This hearty stew is often enjoyed with a side of crusty bread, rice, or noodles, making it a versatile meal suitable for any occasion.

The key to a successful Bo Kho is in the slow cooking process, which allows the meat to become tender and the flavors to meld together beautifully. Originating from Southern Vietnam, this stew is a perfect example of the region’s culinary style, characterized by bold flavors and aromatic herbs.

The preparation of Bo Kho involves marinating the beef in a mixture of spices before simmering it slowly to achieve a melt-in-your-mouth texture. The aromatic broth is enhanced with star anise, cinnamon, and lemongrass, creating a complex and inviting flavor profile.

Carrots add a touch of sweetness and color to the dish, while fresh herbs like cilantro and Thai basil provide a revitalizing contrast. This recipe is designed to serve 4-6 people, making it ideal for family gatherings or a comforting dinner with friends.

Ingredients (Serves 4-6):

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 large onion, finely chopped
• 1 piece fresh ginger (about 2 inches), sliced
• 3 stalks lemongrass, cut into 2-inch pieces and bruised
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon tomato paste
• 1 tablespoon five-spice powder
• 4 cups beef broth
• 3 carrots, peeled and cut into large chunks
• 2 star anise pods
• 1 cinnamon stick
• Salt and pepper to taste
• Fresh cilantro and Thai basil for garnish
• Lime wedges for serving

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the beef cubes with fish sauce, soy sauce, sugar, tomato paste, and five-spice powder. Mix well and let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent and the garlic is fragrant.
3. Brown the Beef: Increase the heat to high and add the marinated beef cubes to the pot. Sear the meat on all sides until browned, which helps lock in the juices and adds depth of flavor to the stew.
4. Add Herbs and Spices: Stir in the sliced ginger, lemongrass, star anise, and cinnamon stick. Cook for another 2 minutes to release the aroma of the spices.
5. Simmer the Stew: Pour in the beef broth, ensuring the liquid covers the beef completely. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 90 minutes, or until the beef is tender.
6. Add Carrots: Add the carrot chunks to the pot and continue to simmer for another 30 minutes, or until the carrots are tender and the flavors are well combined. Adjust the seasoning with salt and pepper as needed.
7. Garnish and Serve: Remove the pot from heat and discard the lemongrass, star anise, and cinnamon stick. Ladle the stew into bowls and garnish with fresh cilantro and Thai basil. Serve with lime wedges on the side.

Extra Tips:

For an even richer flavor, consider making the stew a day ahead and letting it sit overnight in the refrigerator. The resting time allows the flavors to deepen and meld together even more.

When reheating, do so gently over low heat to prevent overcooking the beef. Feel free to experiment with additional vegetables like potatoes or daikon radish to add more variety to the stew. If you prefer a spicier dish, add a few slices of fresh chili to the garnish.

Lemongrass Beef Stir-Fry

Lemongrass Beef Stir-Fry is a vibrant and aromatic Vietnamese dish that combines tender beef slices with the fragrant notes of lemongrass, garlic, and chili. This dish is perfect for a quick and satisfying meal that bursts with flavors and appeals to the senses. The lemongrass imparts a zesty citrus aroma, while the additional spices and herbs create a harmonious and savory experience that’s both invigorating and comforting.

This dish is a favorite in Vietnamese cuisine due to its simplicity and the way it highlights the natural flavors of the ingredients. It’s also versatile, allowing you to adjust the level of spice or sweetness to suit your taste. Whether served over steamed jasmine rice or with a side of fresh vegetables, Lemongrass Beef Stir-Fry makes for a delicious and wholesome meal that can be prepared in less than 30 minutes.

Here’s how you can make this delightful dish at home for 4-6 people.

Ingredients:

• 1.5 lbs (about 700g) beef sirloin or flank steak, thinly sliced
• 3 stalks of fresh lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 red chilies, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 medium onion, sliced
• Fresh cilantro or Thai basil, for garnish
• Steamed jasmine rice, to serve

Instructions:

1. Prepare the Beef: Start by slicing the beef sirloin or flank steak into thin strips. For best results, freeze the beef for about 20 minutes before slicing; this makes it easier to cut into thin, even slices.
2. Marinate the Beef: In a large bowl, combine the sliced beef with half of the chopped lemongrass, 2 minced garlic cloves, 1 sliced chili, fish sauce, soy sauce, sugar, and black pepper. Mix well to guarantee the beef is evenly coated. Let it marinate for at least 20 minutes to absorb the flavors.
3. Cook the Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the remaining lemongrass, garlic, and chili. Stir-fry for about 2 minutes until fragrant and golden.
4. Stir-Fry the Beef: Increase the heat to high and add the marinated beef to the skillet. Stir-fry quickly, turning the beef often to cook evenly, for about 3-4 minutes until browned but still tender.
5. Add Vegetables: Add the sliced red bell pepper and onion to the skillet. Continue to stir-fry for another 2-3 minutes until the vegetables are slightly softened but still crisp.
6. Combine and Serve: Taste and adjust seasoning if needed, adding more fish sauce or pepper as desired. Remove from heat and transfer to a serving platter. Garnish with fresh cilantro or Thai basil. Serve hot with steamed jasmine rice.

Extra Tips:

When preparing lemongrass, make sure to use only the tender white and light green parts, as the outer layers can be tough and fibrous.

For those who prefer a milder dish, you can reduce the amount of chili or omit it entirely. If you can’t find fresh lemongrass, substitute with lemongrass paste available in most grocery stores.

Finally, for a more robust flavor, consider adding a splash of lime juice or a sprinkle of toasted sesame seeds for an additional layer of taste.

Vietnamese Shaking Beef (Bo Luc Lac)

Vietnamese Shaking Beef, known as Bo Luc Lac, is a delightful dish that combines tender beef with a savory and slightly sweet marinade, resulting in a mouthwatering explosion of flavors. This dish is aptly named for the way the beef is “shaken” in the pan during cooking, guaranteeing it becomes perfectly seared on all sides.

Bo Luc Lac is often served with a simple salad or on a bed of watercress, which complements the richness of the beef beautifully. It’s a popular choice for both family meals and special occasions, showcasing the wonderful balance of flavors that Vietnamese cuisine is known for.

To prepare Vietnamese Shaking Beef, marinating the beef is a key step that infuses it with a rich umami flavor. The marinade, consisting of soy sauce, oyster sauce, sugar, and other aromatic ingredients, tenderizes the beef and enhances its natural taste.

Cooking the beef quickly over high heat guarantees that it remains juicy and flavorful, with a perfect sear on the outside. The dish is finished off with a drizzle of lime juice and a garnish of fresh herbs, adding a revitalizing tang and aroma. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering of friends.

Ingredients (Serves 4-6):

• 1.5 lbs beef sirloin or tenderloin, cut into 1-inch cubes
• 3 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 tablespoon unsalted butter
• 1 lime, cut into wedges
• Fresh cilantro leaves, for garnish
• Watercress or mixed greens, for serving

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the soy sauce, oyster sauce, fish sauce, sugar, black pepper, and minced garlic. Add the beef cubes and mix well to confirm each piece is coated. Cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Prepare the Vegetables: While the beef is marinating, slice the onion and red bell pepper. Set aside.
3. Sear the Beef: Heat a large pan or wok over high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the marinated beef cubes, making sure not to overcrowd the pan. Cook the beef in batches if necessary. Allow the beef to sear for about 2 minutes without stirring, then shake the pan to toss the beef and cook for another 2-3 minutes until browned on all sides. Remove the beef from the pan and set aside.
4. Cook the Vegetables: In the same pan, add the remaining tablespoon of oil. Add the sliced onion and bell pepper, and stir-fry for about 3-4 minutes until they’re tender-crisp. Add the butter and stir until melted.
5. Combine and Finish: Return the beef to the pan with the vegetables. Toss everything together for about 1 minute to combine the flavors. Remove from heat.
6. Serve: Arrange the watercress or mixed greens on a serving platter. Spoon the shaking beef and vegetables over the greens. Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the top.

Extra Tips:

When making Bo Luc Lac, it’s important not to overcrowd the pan when searing the beef to guarantee a good sear on each piece. If necessary, cook the beef in batches, and use a pan with good heat retention for the best results.

Additionally, the marinade can be adjusted to taste, so feel free to experiment with the balance of sweet, salty, and savory elements to suit your preferences. Finally, serve the dish immediately after cooking for the best flavor and texture.

Beef and Betel Leaf Skewers (Bo La Lot)

Beef and Betel Leaf Skewers, also known as Bo La Lot, is a traditional Vietnamese dish that’s both aromatic and flavorful. This dish features seasoned ground beef wrapped in betel leaves, which add a unique and slightly peppery taste. When grilled, the leaves impart a smoky aroma to the beef, creating a delightful combination that’s often enjoyed as an appetizer or a main course.

These skewers are perfect for gatherings and can be served with a side of fresh herbs, rice noodles, or simply with dipping sauces.

The preparation of Bo La Lot is relatively simple but requires attention to detail to guarantee that the flavors meld beautifully. The ground beef is typically seasoned with ingredients like garlic, shallots, fish sauce, and sugar, which provide a balance of savory and sweet notes.

The wrapping process can be a bit delicate, but with practice, it becomes straightforward. Once wrapped, the skewers are grilled until the betel leaves are slightly charred and the beef is cooked through. This dish is best enjoyed warm, with the vibrant flavors of fresh Vietnamese herbs complementing the rich taste of the beef.

Ingredients (for 4-6 people):

• 500g ground beef
• 20-25 fresh betel leaves
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped shallots
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 teaspoon ground black pepper
• 2 tablespoons roasted peanuts, crushed (optional)
• Bamboo skewers, soaked in water for 30 minutes

Cooking Instructions:

1. Prepare the Beef Mixture: In a large bowl, combine the ground beef, finely chopped garlic, shallots, fish sauce, sugar, and ground black pepper. Mix well until all ingredients are evenly incorporated. If desired, mix in crushed roasted peanuts for added texture and flavor.
2. Wrap the Beef: Lay a betel leaf (shiny side down) on a clean surface. Place about a tablespoon of the beef mixture near the stem end of the leaf. Roll the leaf tightly around the beef mixture, similar to rolling a cigar. Secure the rolled leaf with a skewer, piercing through the center. Repeat with remaining beef mixture and leaves.
3. Preheat the Grill: Heat a grill or grill pan over medium-high heat. Make sure that the grill grates are clean and lightly oiled to prevent sticking.
4. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 3-4 minutes on each side, or until the betel leaves are charred and the beef is cooked through. Rotate the skewers to guarantee even cooking.
5. Serve: Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. Serve warm with fresh herbs, rice noodles, or a side of dipping sauces like nuoc cham (Vietnamese dipping sauce).

Extra Tips:

When selecting betel leaves, look for ones that are fresh and not bruised, as this will provide a more pleasant taste and aroma. If you can’t find betel leaves, grape leaves can be a suitable substitute, though the flavor will differ slightly.

Be careful not to overcook the skewers, as the beef can become dry. A quick grilling at high heat is ideal to keep the beef juicy while achieving a nice char on the leaves. Enjoy experimenting with different herbs and dipping sauces to find your perfect flavor combination.

Slow-Cooked Beef Curry (Ca Ri Bo)

Slow-Cooked Beef Curry, or Ca Ri Bo, is a comforting Vietnamese dish that combines the richness of tender beef with a fragrant blend of spices. This dish is perfect for cozy nights and family gatherings, offering a harmonious fusion of flavors that will transport you to the heart of Vietnam.

The curry is slow-cooked to guarantee the beef becomes melt-in-your-mouth tender, while the aromatic spices infuse the dish with a depth of flavor that’s both warming and satisfying.

The key to mastering Ca Ri Bo lies in its slow-cooking process, allowing each ingredient to fully integrate and develop its unique profile. This dish is typically served with steamed rice or crusty bread, making it a versatile meal that can be enjoyed throughout the year.

Whether you’re familiar with Vietnamese cuisine or trying it for the first time, this recipe will guide you through creating an authentic and delicious beef curry.

Ingredients for 4-6 Servings:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 can (14 ounces) coconut milk
• 2 cups beef broth
• 2 carrots, sliced
• 2 potatoes, peeled and cubed
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Preparation: Begin by cutting the beef chuck into 1-inch cubes. Season with salt and pepper and let it rest for a few minutes to absorb the flavors.
2. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Brown the Beef: Increase the heat to medium-high and add the beef cubes to the pot. Brown the beef on all sides, working in batches if necessary, to guarantee even browning. This process will help seal in the juices and enhance the flavor of the meat.
4. Add Spices: Lower the heat to medium and sprinkle the curry powder, turmeric powder, and paprika over the beef. Stir well to coat the beef evenly with the spices.
5. Simmer: Pour in the coconut milk and beef broth, gently stirring to combine. Add the sliced carrots and cubed potatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the curry to simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Season: Stir in the fish sauce, soy sauce, and sugar. Taste the curry and adjust the seasoning with additional salt and pepper if needed.
7. Serve: Once the beef is tender and the flavors have melded together beautifully, remove the pot from the heat. Garnish with fresh cilantro and serve hot with steamed rice or crusty bread.

Extra Tips:

To enhance the flavor of your Ca Ri Bo, consider marinating the beef cubes in a mixture of soy sauce, fish sauce, and a pinch of sugar for about 30 minutes before cooking. This additional step will infuse the meat with even more depth of flavor.

If you prefer a thicker curry, you can mash some of the cooked potatoes with a fork and stir them back into the curry to naturally thicken the sauce.

Finally, feel free to adjust the level of spiciness by adding fresh chili or chili paste according to your taste preferences. Enjoy your culinary journey to Vietnam with this delicious dish!

Vietnamese Lemongrass Beef Noodle Bowls

Vietnamese Lemongrass Beef Noodle Bowls are a vibrant and flavorful dish that beautifully showcases the aromatic qualities of lemongrass paired with succulent beef. This dish is a perfect combination of tender marinated beef, fresh vegetables, and vermicelli noodles, all brought together with a tangy and savory sauce.

It’s a delightful meal that captures the essence of Vietnamese cuisine, making it a wonderful option for those looking to explore new flavors or recreate a taste of Vietnam at home.

The preparation involves marinating the beef in a fragrant blend of lemongrass, garlic, and other seasonings, which infuses the meat with a depth of flavor that’s both invigorating and satisfying.

Once cooked, the beef is served over a bed of soft rice noodles, complemented by crisp vegetables and herbs that add a fresh crunch and vibrant color to the dish. Finished with a drizzle of homemade nuoc cham sauce, these noodle bowls provide a harmonious balance of taste and texture, making them a popular choice for both casual dinners and special occasions.

Ingredients (Serves 4-6)

• 1 1/2 pounds beef sirloin or flank steak, thinly sliced
• 3 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 teaspoon freshly ground black pepper
• 12 ounces rice vermicelli noodles
• 1 cup fresh bean sprouts
• 1 cucumber, julienned
• 2 carrots, julienned
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/4 cup roasted peanuts, chopped
• 2 limes, cut into wedges

For the Nuoc Cham Sauce:

• 1/4 cup fish sauce
• 1/4 cup lime juice
• 2 tablespoons sugar
• 1/4 cup water
• 2 cloves garlic, minced
• 1 red chili, finely sliced

Cooking Instructions

1. Marinate the Beef: In a medium bowl, combine the lemongrass, garlic, fish sauce, soy sauce, sugar, vegetable oil, and black pepper. Add the sliced beef and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for more intense flavor.
2. Prepare the Noodles: Cook the rice vermicelli noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
3. Make the Nuoc Cham Sauce: In a small bowl, whisk together fish sauce, lime juice, sugar, water, garlic, and chili until the sugar dissolves. Adjust the seasoning to taste. Set aside.
4. Cook the Beef: Heat a large skillet or grill pan over medium-high heat. Add the marinated beef in batches, ensuring not to overcrowd the pan. Cook for 2-3 minutes on each side until browned and cooked to your desired doneness. Remove from heat and let rest for a few minutes.
5. Assemble the Bowls: Divide the cooked noodles among serving bowls. Top with slices of cooked beef, bean sprouts, cucumber, carrots, cilantro, and mint. Drizzle with nuoc cham sauce and sprinkle with chopped peanuts.
6. Serve: Garnish with lime wedges and serve immediately, allowing diners to squeeze fresh lime juice over their bowls to taste.

Extra Tips

For an extra burst of flavor, consider grilling the beef if weather permits, as it adds a smoky depth to the dish.

Be sure to let the beef rest after cooking to allow the juices to redistribute, ensuring it stays tender and juicy.

When preparing the vegetables, aim for uniform slices to create a visually appealing presentation and even texture throughout the dish.

Adjust the level of chili in the nuoc cham sauce according to your spice preference, and feel free to add more fresh herbs to suit your taste.

Bo Sot Vang: Vietnamese Beef Stew With Red Wine

Bo Sot Vang, a delightful Vietnamese beef stew infused with red wine, is a fusion dish that brings together the culinary nuances of Vietnam and France. This hearty stew is a perfect comfort food, combining tender beef chunks, aromatic spices, and a robust, flavorful broth enriched with red wine. Traditionally served with either fresh baguette or rice noodles, Bo Sot Vang is a celebration of flavors that warms the soul and tantalizes the taste buds. The red wine not only adds depth to the dish but also tenderizes the beef, making it melt-in-your-mouth delicious.

The beauty of Bo Sot Vang lies in its simplicity and the balance of flavors. The recipe is a showcase of how Vietnamese cuisine can incorporate foreign ingredients and still maintain its unique identity. This dish is ideal for a family meal or a special gathering, offering a taste of Vietnam with a touch of elegance from the wine. With a few simple ingredients and some patience, you can recreate this delicious stew at home, bringing the authentic flavors of Vietnam to your kitchen.

Ingredients (Serving size: 4-6 people):

• 2 pounds beef chuck, cut into 1.5-inch cubes
• 1 cup red wine (preferably a dry wine)
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and cut into chunks
• 2 tomatoes, chopped
• 2 tablespoons tomato paste
• 1 tablespoon fish sauce
• 2 star anise pods
• 1 cinnamon stick
• 1 teaspoon five-spice powder
• 2 cups beef broth
• 1 tablespoon sugar
• Salt and pepper to taste
• Fresh coriander and basil for garnish

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the beef cubes with red wine, and let it marinate for at least 1 hour at room temperature. This will enhance the flavor and tenderize the meat.
2. Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add chopped onions and garlic, sautéing until they’re fragrant and translucent.
3. Brown the Beef: Remove the beef from the marinade (reserving the marinade) and add to the pot. Brown the beef on all sides. This step is essential for developing the rich flavor of the stew.
4. Add Vegetables and Spices: Stir in the carrots, tomatoes, and tomato paste. Cook for a few minutes before adding the fish sauce, star anise, cinnamon stick, and five-spice powder. Mix well to guarantee the spices coat the meat and vegetables.
5. Simmer the Stew: Pour in the reserved marinade, beef broth, and sugar. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded beautifully.
6. Final Seasoning: Before serving, taste the stew and adjust the seasoning with salt and pepper as needed. Remove the star anise and cinnamon stick.
7. Serve and Garnish: Serve the Bo Sot Vang hot, garnished with fresh coriander and basil. Pair it with a warm baguette or rice noodles for a complete meal.

Extra Tips:

When choosing the wine for Bo Sot Vang, opt for a wine that you find pleasant to drink, as the flavor will be prominent in the dish. A dry red wine like a Cabernet Sauvignon or Merlot works well.

If you prefer a thicker stew, you can remove the lid during the last 30 minutes of simmering to allow the sauce to reduce. Additionally, make sure to cut the beef into uniform pieces to promote even cooking. This dish can be made a day in advance, as the flavors will continue to develop, making it even more delicious when reheated.

Grilled Beef in Wild Betel Leaves

Grilled Beef in Wild Betel Leaves, also known as “Bò Lá Lốt,” is a traditional Vietnamese dish that combines the unique flavors of beef and aromatic wild betel leaves. This dish is often enjoyed as an appetizer or a main course and is famous for its fragrant, smoky scent and the slightly spicy, tangy taste that the betel leaves impart to the beef.

When grilled to perfection, the leaves turn crispy while keeping the beef juicy and tender on the inside. It’s a delightful combination of textures and flavors that can be enjoyed with rice noodles, rice paper, or simply as is.

Originating from Southern Vietnam, Grilled Beef in Wild Betel Leaves is a popular street food dish that has made its way into Vietnamese restaurants worldwide. The preparation is straightforward, making it a great choice for a homemade meal that can impress guests.

The key to achieving an authentic taste is using fresh ingredients, especially the wild betel leaves and high-quality ground beef. Served with a side of dipping sauce and fresh vegetables, this dish isn’t only delicious but also visually appealing, making it a perfect choice for gatherings or family dinners.

Ingredients (Serves 4-6):

• 1 pound ground beef
• 2 tablespoons minced garlic
• 1 tablespoon fish sauce
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons roasted peanuts, crushed
• 1 bunch wild betel leaves (around 40-50 leaves)
• Wooden skewers
• Dipping sauce (nuoc cham) for serving
• Fresh herbs (mint, cilantro, basil) for garnish

Instructions:

1. Prepare the Beef Mixture**: In a large mixing bowl, combine the ground beef, minced garlic**, fish sauce, sugar, salt, black pepper, and vegetable oil. Mix well until all the ingredients are evenly incorporated.

Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.

2. Prepare the Betel Leaves: While the beef is marinating, rinse the wild betel leaves thoroughly under cold water and pat dry with a clean kitchen towel.

Trim any stems if necessary to make the leaves easier to roll.

3. Wrap the Beef: Take a betel leaf and place it shiny side down on a flat surface. Spoon about a tablespoon of the beef mixture onto the leaf near the base.

Roll the leaf tightly around the beef, forming a small cylinder. Secure the end with a toothpick or by threading it onto a wooden skewer.

Repeat the process until all the beef mixture is used.

4. Grill the Rolls: Preheat a grill or grill pan over medium heat. Lightly oil the grates to prevent sticking.

Place the beef rolls on the grill and cook for about 3-4 minutes on each side, or until the leaves are slightly charred and the beef is cooked through.

The leaves should be crispy, and the beef should have a nice smoky aroma.

5. Serve: Arrange the grilled beef rolls on a platter, sprinkle with crushed roasted peanuts, and garnish with fresh herbs.

Serve hot with a side of dipping sauce (nuoc cham) and any additional fresh herbs as desired.

Extra Tips:

For an even more authentic taste, consider adding finely chopped lemongrass to the beef mixture for a citrusy aroma.

If wild betel leaves aren’t available, grape leaves can be used as a substitute, though they’ll impart a slightly different flavor.

Remember to soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

Adjust the seasoning of the beef mixture to your taste, and don’t be afraid to experiment with the level of spiciness by adding some chopped chili peppers.

Bun Bo Hue: Spicy Vietnamese Beef Noodle Soup

Bun Bo Hue is a traditional Vietnamese beef noodle soup that’s renowned for its complex and spicy broth, aromatic herbs, and tender beef. Originally hailing from the central city of Hue, this dish is celebrated for its balance of spicy, salty, and slightly sour flavors. It’s a favorite comfort food for many Vietnamese families and has gained popularity worldwide for its unique taste profile.

The essence of this soup lies in its rich broth, which is typically simmered with beef bones, lemongrass, and spices, then combined with rice noodles, beef slices, and a variety of fresh herbs.

The preparation of Bun Bo Hue can seem intimidating due to the depth of flavors required. However, with the right ingredients and patience, you can recreate this flavorful dish at home. The key to a successful Bun Bo Hue is to take your time with the broth, allowing the flavors to fully develop. This recipe will guide you through making Bun Bo Hue for a serving size of 4-6 people, ensuring you have enough to share with family or friends.

Ingredients:

• 2 lbs beef shank
• 1 lb pork knuckles
• 1 lb beef bones
• 2 stalks lemongrass, cut into pieces and smashed
• 1 onion, halved
• 4 cloves garlic, smashed
• 2 tbsp fish sauce
• 2 tbsp shrimp paste
• 1 tbsp sugar
• 1 tbsp salt
• 2 tsp chili oil
• 1 pack (14 oz) rice vermicelli noodles
• 2 tbsp vegetable oil
• 2 tbsp annatto seeds
• 1 lime, cut into wedges
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh Thai basil
• 1 bunch fresh mint
• 1 bunch green onions, chopped
• 1 cup bean sprouts
• Sliced chili peppers (optional)

Cooking Instructions:

1. Prepare the Broth:
• In a large pot, add the beef shank, pork knuckles, and beef bones. Cover with water and bring to a boil for about 5 minutes. Drain and rinse the meat and bones to remove impurities.
2. Simmer the Broth:
• Refill the pot with 3 quarts of water. Add the cleaned meat and bones, lemongrass, onion, and garlic. Bring to a boil, then reduce to a simmer. Skim off any scum that rises to the surface. Simmer for 2-3 hours, until the meat is tender.
3. Flavor the Broth:
• Remove the meat and bones from the broth. Strain the broth to remove any solids and return it to the pot. Add fish sauce, shrimp paste, sugar, and salt. Adjust seasoning to taste.
4. Prepare the Chili Oil:
• In a small pan, heat vegetable oil over medium heat. Add annatto seeds and cook until the oil is red. Strain the oil and discard the seeds. Stir in chili oil. Add this to the broth for additional color and flavor.
5. Cook the Noodles:
• Boil water in a separate pot and cook the rice vermicelli noodles according to package instructions. Once cooked, drain and set aside.
6. Assemble the Soup:
• Slice the cooked beef shank and pork knuckles. In serving bowls, place a portion of noodles, top with slices of meat, and ladle the hot broth over. Garnish with fresh herbs, bean sprouts, and green onions.
7. Serve:
• Serve hot, with lime wedges and sliced chili peppers on the side for added flavor.

Extra Tips:

When preparing Bun Bo Hue, it’s important to focus on the broth. Take your time simmering the bones to extract maximum flavor.

Adjust the heat level by controlling the amount of chili oil and sliced chili peppers. If shrimp paste is too strong for your taste, reduce the amount or substitute with soy sauce for a different flavor profile.

Finally, serve the soup with a variety of fresh herbs to enhance the authenticity and freshness of the dish.

Vietnamese Beef Pho With Star Anise and Ginger

Vietnamese Beef Pho With Star Anise and Ginger is an aromatic and flavorful soup that has become a staple of Vietnamese cuisine. This dish features a rich beef broth infused with star anise, ginger, and a variety of other spices. The broth is traditionally simmered for several hours to develop its depth of flavor. Thinly sliced beef is added just before serving, guaranteeing it’s tender and succulent. This pho is both comforting and nourishing, making it a perfect meal for any occasion.

The preparation of Vietnamese Beef Pho With Star Anise and Ginger requires some time and attention to detail, but the results are well worth the effort. The key to this dish lies in the quality of the broth, which is enhanced by the fragrant spices and fresh herbs. The combination of these ingredients creates a harmonious balance of flavors that’s both complex and satisfying. This recipe is designed to serve 4-6 people, making it ideal for family meals or gatherings with friends.

Ingredients:

• 3 pounds beef bones (marrow bones and knuckle bones)
• 1 pound beef brisket
• 1 large onion, halved
• 4-inch piece of ginger, sliced
• 3 star anise pods
• 1 cinnamon stick
• 6 cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 tablespoon salt
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 pound rice noodles
• 1/2 pound beef sirloin, thinly sliced
• 1 bunch of scallions, sliced
• 1 cup fresh cilantro leaves
• 2 cups bean sprouts
• 2 limes, cut into wedges
• Fresh basil and mint leaves
• Sliced chili peppers (optional)

Cooking Instructions:

1. Prepare the Broth: Begin by blanching the beef bones and brisket in a large pot of boiling water for 5 minutes. This removes impurities and guarantees a clear broth. Drain and rinse the bones and brisket under cold water.
2. Roast the Aromatics: In a dry pan over medium heat, roast the onion and ginger until charred. This enhances their flavor and aroma, essential for the broth’s complexity.
3. Simmer the Broth: In a large stockpot, combine the blanched bones, brisket, charred onion and ginger, star anise, cinnamon stick, cloves, coriander seeds, fennel seeds, salt, fish sauce, and sugar. Add 4-5 quarts of water and bring to a boil. Reduce the heat and let it simmer gently for 3-4 hours, skimming off any foam or scum that rises to the surface.
4. Strain the Broth: Once the broth has developed its flavor, remove the bones, brisket, and aromatics. Strain the broth through a fine-mesh sieve or cheesecloth to remove any remaining solids.
5. Cook the Noodles: Soak the rice noodles in warm water for 30 minutes, then cook them in a pot of boiling water for 3-4 minutes until tender. Drain and rinse with cold water to stop the cooking process.
6. Assemble the Pho: Divide the cooked noodles among serving bowls. Top with thinly sliced beef sirloin, scallions, and cilantro. Pour the hot broth over the noodles and beef, which will cook the thin slices of beef.
7. Garnish and Serve: Serve the pho with bean sprouts, lime wedges, basil, mint leaves, and sliced chili peppers on the side. Each person can customize their bowl with these fresh garnishes to taste.

Extra Tips:

When preparing Vietnamese Beef Pho With Star Anise and Ginger, patience is key. Allowing the broth to simmer for several hours is essential for developing the rich, complex flavors that make this dish so special.

Be sure to skim the broth regularly to keep it clear and clean. Additionally, when slicing the beef sirloin, make sure it’s very thin; freezing the beef for 15-20 minutes prior to slicing can make this task easier.

Finally, encourage guests to adjust the garnishes and seasonings to their personal preference for a truly authentic pho experience.

Caramelized Vietnamese Beef With Pineapple

Caramelized Vietnamese Beef With Pineapple is a delightful fusion of savory and sweet flavors, showcasing the richness of caramelized beef paired with the juicy tang of pineapple. This dish is a wonderful example of Vietnamese cuisine’s ability to balance contrasting tastes, creating a harmonious blend that’s both satisfying and vibrant.

The beef is marinated with traditional Vietnamese spices and sauces, then stir-fried to perfection with fresh pineapple chunks that add a revitalizing sweetness to the meal. It’s an ideal dish for family dinners or small gatherings, offering an exotic taste of Vietnam right in your kitchen.

Preparing this dish involves a few key steps that guarantee the beef is tender and the flavors are well-integrated. The marination process is essential for infusing the beef with deep flavors, while the caramelization step adds a unique, slightly smoky sweetness that enhances the overall taste.

With a perfectly cooked serving of jasmine rice on the side, Caramelized Vietnamese Beef With Pineapple becomes not just a dish but an experience that transports your taste buds to the vibrant streets of Vietnam.

Ingredients (Serves 4-6):

• 1.5 pounds of beef sirloin, thinly sliced
• 2 cups fresh pineapple chunks
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon lime juice
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 medium onion, thinly sliced
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• 1 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. Marinate the Beef: In a large mixing bowl, combine the soy sauce, fish sauce, sugar, lime juice, minced garlic, and ginger. Add the sliced beef to the bowl and mix well to confirm each piece is coated in the marinade. Cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Prepare the Ingredients: While the beef is marinating, prepare the pineapple chunks, slice the onion, and chop the green onions and cilantro. Set these aside for later use.
3. Caramelize the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated beef in a single layer, making sure not to overcrowd the pan. Cook for about 4-5 minutes, stirring occasionally, until the beef is browned and the sugars from the marinade begin to caramelize.
4. Add the Pineapple and Onions: Add the pineapple chunks and sliced onion to the pan with the beef. Stir-fry for another 3-4 minutes until the onions are translucent and the pineapple is slightly caramelized.
5. Finish the Dish: Sprinkle in the black pepper and chopped green onions, stirring to combine. Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh cilantro if desired.

Extra Tips: For the best results, confirm the beef is sliced thinly against the grain to maintain tenderness. If you prefer a spicier dish, consider adding a sliced chili pepper or a dash of chili sauce to the marinade.

It’s also vital not to overcrowd the pan when cooking the beef, as this will prevent proper caramelization and may lead to steaming instead of frying. Serve the dish immediately for the best flavor and texture.