banh my sot vang

Vietnamese Beef Stew (bò bức vang) is about the easiest recipe for beef stew ever and has a truly unique flavor profile. You will love this dish with a nice crusty bread !

The aroma will fill your house with the amazing flavors of the Vietnamese dish! Bo sot vang or trườn bức vang is stew of tender, delicious and succulent small medallions of beef in rich aromatic broth with carrots and tomato. You will love the recipe for its very unique flavors as it is not your typical beef stew. Enjoy this with a nice crusty baguette or bánh mỳ. You will want to tướng soak up every drop! #vietnamesefood #vietnamese #beefstew #bosotvang #stew | ethnicspoon.com

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The rich aroma of Vietnamese beef stew (bo sot vang) is filling my house. I am ví hungry that I could start nibbling on my fingers! But I wont! Thanh, my daughter's Vietnamese friend sent bầm this fabulous recipe; it's one of her favorites, and it's perfect for the cooler weather . It's also a variation on a more European style beef stew, which doesn't come as a surprise given the French influence in Vietnam.  Thank you to tướng my good friend Thanh for sharing this awesome recipe with bầm and my readers!

two plates of vietnamese beef stew with cut up baguette

Now, back to tướng my Vietnamese beef stew (bo sot vang). So, what ingredients give this dish its Vietnamese character? Well, for starters, star anise. You will definitely find star anise in many Asian recipes. Persian, and some Mughal Indian cooking also use star anise to tướng flavor  curries. Now, don't confuse star anise with anise seed, they're actually not even related. Star anise tastes a bit lượt thích a mild licorice with herbal overtones.

Here's a short botany lesson:

Star anise is a seed pod from an evergreen native to tướng Asia. It's been used for over 3,000 years in traditional Chinese medicine.  According to tướng ancient medical practices, star anise helps regulate qi(chi) which is the energy in every person. My qi definitely needs improving. Does yours?

Now, here's a bit of trivia: Star anise is used in Tamiflu, yes, the flu medicine. I didn't know that until I started doing some research on star anise for this blog post.

a bowl of Vietnamese beef stew on a spoon with baguette in the back

Oh ví delicious!

Now, that my Vietnamese beef stew (bò bức vang) is ready, and my house smells ví gloriously good, it's time to tướng dig in. I am serving it with banh mi or bánh mì. My daughter who lives in Vietnam told bầm that the word banh mi is the generic Vietnamese word for bread. Actually banh means bread and mi means wheat.  The French introduced the baguette to tướng French Indochina during the colonial period. The origin of the word comes most likely from the French: "pain de mie" which is a soft white bread.

bread dipping into a bowl of Vietnamese beef stew with a plate of cilantro on the left
I hope you share this recipe for Vietnamese beef stew (bo sot vang) with your friends, and feel không lấy phí to tướng make any variations to tướng the recipe. As I always say: " A recipe is just a suggestion. 

Step by step photos to tướng make Vietnamese Beef Stew:

A collage of photos showing the ingredients and step to tướng make Vietnamese beef stew in a Dutch oven.

  1. Gather all your ingredient and have them measured, chopped and ready to tướng go: Stew meat, salt, Black pepper, coriander powder, ground cinnamon, vegetable oil, sliced carrots, Roma tomato, garlic, star anise, cất cánh leaves, red wine, water and tomato paste.
  2. Have all your beef cut onto 1 to tướng 2 inch cubes. (I lượt thích to tướng use chuck steak for stew.) Mix the salt, pepper, coriander and cinnamon together and coat the beef cubes with the spices.
  3. Heat the vegetable oil on medium and add the spiced beef and quickly stir fry until the outside of the cubes are browned. Don't worry about cooking the beef completely since it will simmer in the pot later. Sprinkle the garlic around and continue cooking until the garlic begins to tướng soften.
  4. Add the carrots, tomatoes, anise pods, cất cánh leaves, water and wine to tướng the pot.
  5. Add the tomato paste then stir to tướng combine.
  6. Once all is combined well mix the heat to tướng low and simmer for 2 hours until the beef is fork tender and separates easily.

Frequently Asked Questions:

  • How long can I save the Vietnamese beef stew? You can store in the refrigerator for up to tướng 3 days in an airtight container. Be sure to tướng allow it to tướng cool completely before placing it in the refrigerator.
  • Can I freeze the beef stew? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to tướng 3-4 months. For single servings, freeze portions in a muffin tin tưởng and pop out the frozen rounds and store in freezer bags.
  • How vì thế I reheat the beef stew? If you are taking the stew from the freezer is it best to tướng take it out a day in advance and thaw it in the refrigerator. Reheat portions in the microwave for 1-2 minutes on high, kiểm tra the temperature every 30-45 seconds and stir.
  • What cut of beef vì thế I use for making this beef stew? I prefer to tướng use chuck roast or it may also be called chuck shoulder. This cut has more connective tissue and thus more collagen for a rich melt in your mouth texture.

If you enjoyed this recipe for bo sot vang: Vietnamese beef stew please leave bầm a comment below and share with your friends too! You don’t have to tướng go to tướng Vietnam to tướng enjoy great Vietnamese food. If you want to tướng kiểm tra out some authentic Vietnamese recipes I have some more to tướng share that you can easily make in your trang chính.
Vietnamese coconut braised pork (Thit Kho Tau) is slow cooked, tender, salty and sweet is one dish you have to tướng try!
During the hot summer months a nice cool Vietnamese Beef Noodle Salad: Pho Tron is very popular.
You have to tướng finish off your meal with a traditional Vietnamese Egg Coffee or ca phe trung (cà phê trứng) is a Hanoi espresso with a sweet meringue lượt thích topping or a Ca Phe Sua Da also known as Vietnamese Iced Coffee. Cha Gio are Vietnamese Spring Rolls that are dipped in a tangy sauce and make a perfect appetizer or side with a meal. 

Xem thêm: gà rang ngon

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A photo of Vietnamese beef stew, bo sot vang, in a white bowl with bread.

  • In  small bowl, mix together salt, pepper, coriander, and cinnamon.

  • Cut beef into bite-size pieces and season with spice mixture.

  • In a Dutch oven on medium heat add the olive oil, and quickly stir fry the beef cubes.

  • Add the garlic, and continue to tướng cook until the garlic begins to tướng soften. 

  • Add the carrots, tomatoes, anise pods, and the cất cánh leaves. 

  • Pour in the wine, water, and tomato paste. Stir.

    Xem thêm: cách làm bánh trôi chay

  • Reduce the heat to tướng low and simmer for 2 hours covered.

  • Finally, serve with plenty of crusty bread.

Frequently Asked Questions:

  • How long can I save the Vietnamese beef stew? You can store in the refrigerator for up to tướng 3 days in an airtight container. Be sure to tướng allow it to tướng cool completely before placing it in the refrigerator.
  • Can I freeze the beef stew? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to tướng 3-4 months. For single servings, freeze portions in a muffin tin tưởng and pop out the frozen rounds and store in freezer bags.
  • How vì thế I reheat the beef stew? If you are taking the stew from the freezer is it best to tướng take it out a day in advance and thaw it in the refrigerator. Reheat portions in the microwave for 1-2 minutes on high, kiểm tra the temperature every 30-45 seconds and stir.
  • What cut of beef vì thế I use for making this beef stew? I prefer to tướng use chuck roast or it may also be called chuck shoulder. This cut has more connective tissue and thus more collagen for a rich melt in your mouth texture.

Calories: 300kcal | Carbohydrates: 6g | Protein: 35g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 573mg | Potassium: 557mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3030IU | Vitamin C: 12.4mg | Calcium: 37mg | Iron: 3.9mg

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