This delicious, flavorful Vietnamese dish is a personal favorite shared by a close friend. It’s a soup to make any time of the year to enjoy among family and friends.

vietnamese beef stew

Prep time: 1 hour and 15 mins.

Cook time: 2 hours

Marinade

2 tbs. reduced sodium soy sauce

3 stems of green onion, chopped

1 tbs. beef spice (Gia Vi Nau Bo Kho)

1 tbs. sugar

¼ tsp.   salt

1 clove of garlic, chopped

1lb beef stew meat (chuck)

Marinate beef with sugar, salt, beef spice, soy sauce, green onion, and garlic for at least 1 hour. For best flavor, marinate overnight in the fridge.

Soup

1lb carrots, chopped

1 stem of lemongrass, cut into 5 inch pieces

1 tbs. canola oil

2 tbs. beef spice (Gia Vi Nau Bo Kho)

1 tbs. sugar

1 tsp. salt

1 clove of garlic, chopped

6 (8oz)cans of reduced sodium chicken broth

1 pkg rice noodle (Banh Pho Tuoi)

water

herbs (mint, cilantro, and/or basil leaves)

1. Brown garlic with oil in a 6 quart  pot, after it turns a golden color, put meat in.

2. Cook meat thoroughly, and then add 4 cans of chicken broth and 4 cans of water.

3. Add beef spice, sugar, salt, and then stir.

4. Add pieces of lemon grass stem (only used for flavor, to be discarded upon serving).

5. Let simmer for about 1 ½ hours.

6. Add carrots, 2 remaining cans of chicken broth and 2 cans of water.

7. Let simmer for ½ hour more, stirring occasionally.

8. Cook rice noodles as indicated.

9. Discard lemongrass pieces and serve soup over noodles in a bowl.

9. Garnish with mint leaves, basil, or cilantro.

Yields approximately 4 quarts | Serving size: 3 cups | Calories per Serving: 306 | Servings: approximately 5

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