Vietnamese Beef Stew : Vietnamese Recipe

Asian Recipes

Vietnamese Beef Stew or Thit Bo Kho is a type of dish in Vietnamese cuisine that is braised in a thick, mildly sweet reddish-brown-colored sauce. It is usually served with steamed white rice or toasted and warm French baguette bread.

Ingredients:

3 cups beef stock
2 lb beef, cut into bite size cubes
1 tbsp Annatto seeds
4 tbsp cooking oil
2 tbsp shallots, chopped
1 tbsp garlic, chopped
3 star anise
2 lemongrass stalks, lightly bruised and cut into 2 inch pieces
2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp brown sugar
1 tbsp curry powder
2 tsp fresh or dried red chillies
4 carrots, cut into preferred size, blanched in water for 2 minutes and drained
1/2 cup Thai Basil leaves
1/4 cup small yellow onion, thinly sliced
8 sprigs cilantro, cut into 2 inch lengths


Method:

Heat oil in a small saucepan over low heat and add the annatto seeds. Stir a few times and remove immediately from the heat. The seeds will foam on contact with the heat but you don’t want them to burn. Let stand for 10 minutes and then drain off the oil and discard seeds.

Heat half the annatto oil in a large pot on a moderate heat. Add half the shallots, half the garlic, the lemongrass and stir until fragrant.

Add the beef and sauté until the meat is lightly seared. Add the beef stock, fish sauce, soy sauce, sugar and bring to a boil.Then simmer for about 1 hour or until beef is tender.

While the beef is cooking, lightly toast the star anise in a dry pan over a low heat until fragrant (about 3 minutes). Pound into a fine powder.

Heat the remaining annatto oil in a small saucepan over moderate heat. Add the remaining shallots and garlic, star anise powder, curry powder and chillies and sauté until fragrant. Set aside until ready to serve.

About 20 minutes before the beef is done, add carrots and cook until tender. Add spice mixture and mix in well.

Stir in half the basil and transfer to serving bowl and garnish with yellow onion, remaining basil, and cilantro.

Serve.


asiadeli

Stir Fried Beef with Chayote : Vietnamese Recipe

Asian Recipes

This stir fried beef with chayote is another recipe from Vietnamese cuisines. This dish is so flavorful,yummy and easy to cook. Chayotes are also rich in amino acids and vitamin C.

Ingredients:

200g tender beef, sliced thinly
1 chayote,remove skin and seed, sliced thinly
4 cloves garlic, chopped
1/2 tsp black peppercorn
1 sprig spring onion, cut into 1” length
1 tbsp fish sauce
1 tsp sugar
1/2 tsp salt or to taste


Method:

Marinate beef with fish sauce and sugar for one hour.

Heat oil in a non-stick pan, quickly stir fry beef till color changed. Set aside.

Heat little oil in a clean wok, sauté garlic till fragrant, add black peppercorn and chayote slices, cook for three mins, add little water if too dry.

Return beef to the wok, quickly mix well with chayote, add spring onion, seasoning with salt.

Dish out and serve hot with steamed rice.



asiadeli

Stir-fried Lamb with Mint and Chili : Vietnamese Recipe

Asian Recipes

This stir-fried lamb with mint and chili is another an easy dish. Mouth-watering Asian flavours spring to life in this super-healthy and easy lamb stir-fry.

Ingredients:

1 1/2 tb oil
1/2 lb lean lamb,cut in fine strips
1 clove garlic,finely chopped
1 tb oyster sauce
1 tb fish sauce
1 tb sugar
1 tb finely sliced red fresh chili pepper
5 tb fresh mint leaves, sliced if large


Directions:

1.Heat the oil in a wok and stir-fry the lamb for several minutes until almost cooked.
2.Add the garlic, oyster sauce, fish sauce, sugar, and chili and stir-fry for another 2 minutes or so.
3.Taste to see if extra seasoning is necessary and adjust.
4.When the meat is cooked and tender, stir the mint leaves through and serve on a dish.


asiadeli

Vietnamese Beef Rice Noodle Soup : Vietnamese Recipe

Ingredients:

250g beef tenderloin, sliced thinly
Chopped spring onions
Mint leaves
Basil leaves
Sliced fresh red chillies
Small limes, halved

Marinade:
1/4 tsp salt
1/4 tsp sugar
Dash of pepper

Image by panduh via Flickr

1/2 tsp corn flour

Soup stock:
3 chicken carcasses, trimmed and chopped
3 litres water
25g ginger, peeled and smashed
1 whole onion, peeled
3 cloves garlic, peeled
3 stalks lemon grass, smashed lightly
4cm piece cinnamon stick
2 star anise
5 cloves
1/2 tsp white peppercorns

Seasoning for soup stock:
2-3 tbsp fish sauce
1 tbsp sugar
1 tbsp beef stock granules
2 kg fresh rice noodles, scalded
20 beef balls


Method:

Bring water to a boil in a deep stockpot. Add chicken carcasses and the rest of the ingredients. Allow to simmer for 30 minutes. Skim off any impurities. Strain the stock and add seasoning to taste.

Season beef slices with marinade and set aside for 30 minutes. Scald the beef in boiling water. Drain in a colander and set aside.

Put meatballs into the soup stock and boil for 2-3 minutes till cooked.

Put enough noodles in a soup bowl. Add a few slices of beef, meatballs,spring onions,mint leave and basil leaves. Add soup stock, then garnish before serving.