Vietnamese Style Beef Stock Food

CARAMELISED VIETNAMESE SHREDDED BEEF

Steps:

• Mix Marinade in a bowl.
• Add shredded beef and mix. Set aside 5 minutes.
• Heat oil in a large skillet over high heat. Add about half the beef and spread out in single layer.
• Leave undisturbed until golden (about 1 minute). Flip then cook the other side just briefly (about 30 seconds) just to heat and get a touch of golden, then remove.
• Repeat with remaining beef.
• Serve over rice, using either limes or Nuoc Cham as the sauce, and garnishes of choice (I used them all in the photos!)

VIETNAMESE BEEF STEW (Bò KHO)

Steps:

• In a small bowl set aside 1 tsp five-spice powder, 1 clove minced garlic, 1 tsp ground black pepper. In a large bowl, combine beef, fish sauce, 2 cloves minced garlic, ginger, 1 ½ tsp five-spice powder, and 1 ½ tsp brown sugar. Toss to evenly coat and set aside to marinate for 30 minutes while you peel and chop carrots and potatoes. In a 5-quart Dutch oven, heat over high heat until it shimmers. Brown the beef on all sides by working in small batches: add enough beef to cover the bottom without any overlap. Transfer to a plate before browning the next batch. Lower the heat to medium. Add the onions and cook until fragrant and soft, making sure to stir and scrape up the brown beef bits (approx 5 minutes). Add the tomato paste and stir into onions. Cook for 5 minutes. Add the reserved spice mix from seep #1, lemongrass talks, and star anise. Stir and let it cook uncovered until you can smell all the spices, about 5 minutes. Return the beef to the pot and add coconut juice and water. Bring pot back to a boil, then cover and lower heat. Simmer for about an hour or until the beef is chewy and tender but not falling apart. Add carrots and potatoes. Return to a simmer and cook uncovered until vegetables and beef are tender, about 30 minutes. Taste and add salt or fish sauce as needed. To serve, remove the lemongrass and star anise. Spoon into bowls and garnish with chopped cilantro or Thai basil. Serve with warmed French bread. Alternately, spoon over cooked rice noodles (instead of bread).

TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY

Steps:

• Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
• Set a rack in the upper third of the oven and preheat the broiler.
• Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
• Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
• Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
• Season the brisket liberally with salt and add it to the stockpot.
• Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
• Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
• Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
• Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
• Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
• Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
• Enjoy!

VIETNAMESE-STYLE BEEF NOODLE SOUP

Steps:

• Cook noodles in a 4-quart pot of boiling water (not salted) 4 minutes, then add snow peas and boil 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Drain well. Divide noodles and snow peas among 4 large soup bowls.
• Cook shallots, ginger, and chile in oil in same pot over moderate heat, stirring occasionally, until shallots are browned, 7 to 8 minutes. Add broth and water and simmer, uncovered, 10 minutes.
• While broth is simmering, divide roast beef, bean sprouts, and herbs among soup bowls with noodles.
• Discard ginger from broth and stir in fish sauce, lime juice, and salt to taste. Ladle broth into bowls and serve immediately.

VIETNAMESE GARLIC BEEF

Steps:

• Combine the steak, oil, garlic, pepper and capsicum in a glass bowl- cover and refrigerate for 30 minutes.
• Heat a wok until it is hot.
• Add the beef mixture and stir over high heat, sprinkling with the combined sugar and fish sauce, for 2- 3 minutes.
• Stir the stock and cornflour in a bowl to form a smooth paste.
• Add to the beef along with the green onions and toss for a further one minute.
• Serve with hot rice noodles.

VIETNAMESE STYLE PEPPER BEEF AND SPINACH

Steps:

• Trim excess fat from meat and slice thinly (which is easier when meat is slightly frozen) against the grain.
• In a large bowl, combine the chopped onion, sliced meat, 1/2 teaspoon of the black pepper, 2 teaspoons of the fish sauce, and the cornstarch; stir well to coat and set aside to marinate (the cornstarch tenderizes and makes the meat "velvety").
• Over high temperature, heat a large skillet or wok and - when the skillet is very hot - add the oil ("hot wok, cold oil, food won't stick"); add the marinated meat mixture and sauté until the meat is cooked, about 5 to 7 minutes.
• Remove cooked mixture from skillet and set aside.
• Heat the remaining 1 tablespoon oil in the pan and stir fry the minced garlic for 1 minute.
• Add spinach leaves and stir fry for 3 minutes, stirring constantly.
• Add remaining 4 teaspoons fish sauce and tomato, and stir fry 2 minutes.
• Add the cooked meat mixture and remaining 1/2 teaspoon pepper to the skillet, combine well, and cook until heated through and sauce comes to desired consistency (the cornstarch will effect the consistency - you can add a bit of water, broth, or sherry if it becomes thicker than you'd like).
• Serve immediately with hot cooked jasmine rice.
• Note: I've been told that "the recipe is not exactly Vietnamese, since we actually use minced pork to stir fry water spinach; beef is always more expensive than pork at home - the good cuts are often on their own, or cooked with minimal side ingredients; other cuts go into stews and soups" so feel free to try this with pork, too!
• Also, when I first made this recipe I really wasn't expecting too much from it - it came out much tastier than I expected, an absolute keeper (especially according to my husband)!

VIETNAMESE-STYLE BEEF STOCK

Steps:

• Place the oxtails, beef bones, salt and 14 cups cold water in a large stockpot. Set the pot over medium heat and bring slowly to a boil.
• Meanwhile, heat a small cast-iron skillet over high heat. Place the ginger and onion, cut sides down, into the skillet and cook until charred black, about 3 minutes. Turn the pieces and cook until they are charred on all sides. Remove from the skillet and add them to the stock.
• When the stock boils, reduce the heat and simmer, uncovered, skimming off any foam that rises to the surface. After the stock has been simmering for 30 minutes and very little foam is collecting on the surface, add the star anise, cinnamon, bay leaves, cloves and sugar. Put the fennel seeds in a tea ball or tie them in cheesecloth and add them to the stock. Continue to simmer, skimming occasionally, for about 3 * more hours.
• Strain the stock, pass it through a fine-mesh sieve and discard the solids. Refrigerate until the fat solidifies on top of the stock, 3 to 4 hours. Remove the fat with a spoon and discard. The stock will keep refrigerated for up to 3 days.

SIMPLIFIED VIETNAMESE BEEF PHO RECIPE

Steps:

• Saute the onion and ginger cut-side down over hot oil until slightly charred. Set aside.
• In a large pot, heat the staranise, cloves, cinnamon, cardamom and coriander over medium-high heat for about 3 minutes or until fragrant.
• Add in the charred onion, ginger, beef stock, and stir.
• When your broth reaches a simmer, reduce to heat to medium-low and allow the soup to simmer for 30 more minutes.
• Strain and discard the solid ingredients and stir in the fish sauce and sweetener into the hot broth. Season to taste.
• As your broth simmers, cook the rice noodles on a separate pot according to package instructions.
• Drain then briefly rinse the noodles with cold water to prevent them from continuing to cook.
• Start by portioning the noodles in serving bowls, followed by the steak.
• Pour the simmering broth and submerge the steak completely so it cooks.
• Top each bowl with your preferred garnish and finish it off with a squeeze of lime.
• Serve hot with sriracha and hoisin sauce on the side.