Bo’ Kho (Vietnamese Beef Stew)

Bo Kho (Vietnamese beef stew) is one of those comforting dishes that we love on weekend mornings. Bò Kho is hearty, a bit spicy, a lot savory, and absolutely delicious. It is also served with rice noodles called Hu Tieu Bo Kho and enjoy it during lunch and dinner.

Ingredients

• 2 lbs boneless beef chuck, cut into 1.5 inch cube, weigh after trimming
• 1 stalk lemongrass, cut into 2 inch pieces and bruised
• 3 tbsp of fish sauce
• 1 ½ tsp of Chinese five spice powder
• 1 ½ tsp of brown sugar
• 2 ½ tbsp of minced ginger
• 1 bay leaf
• 3 tbsp of vegetable oil
• 1 medium onion, chopped
• 2 cups chopped fresh tomatoes or 1 can crushed tomatoes
• ½ tsp of salt
• 1 lb carrot, peeled, cut into 1 inch chunks
• 2 star anise
• 3 cups water
• Thai basil, optional
• Cilantro, optional

Directions:

Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, and marinate the beef for 30 minutes

Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use

Reduce heat to medium, cook onions till translucent for 5 minutes, then add tomato and cook with lid on for another 12-15 minutes

If sauce is too thick, add a bit of water

Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water

Bring pot to a boil then reduce heat to simmer for 1 hour and 15 minutes

Add carrots and simmer for another 45 minutes until beef and carrots are tender

Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil

Serve with steam rice or French bread

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Bo Luc Lac (Shaking Beef)

Bo luc lac literally translated is beef shaking. The luc lac refers to the “shaking” that occurs when the beef gets tossed in the wok. While most Americans would eat beef in the form of a big steak, most Asians use meat to flavor vegetables and eat it with rice. So take that big steak, dice it, and you’ll get this plate of bo luc lac.

Ingredients

• 1/2 lb lean sirloin steaks , cubed
• 6 cloves garlic , minced
• 1 teaspoon fish sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3 teaspoons olive oil
• 1 onion , sliced
• 1 tablespoon rice vinegar
• 1 dash black pepper
• 1 tablespoon olive oil
• 2 cups watercress leaves

Directions:

Mix together garlic, fish sauce, sugar, salt, and 2 teaspoons of the olive oil in a shallow dish or resealable plastic bag

Add beef and allow marinating for 30 minutes or more

Mix together black pepper and vinegar and marinate onion in this mixture for 10-15 minutes

Then combine onion mixture with the oil and toss

Arrange watercress on a plate and spread onion on top

Heat remaining oil in a pan and stir-fry marinated beef until seared to desired doneness, being careful not to overcook

Spread beef over onions on watercress and serve

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Bo Nuong Xa (Marinated Lemon Grass Beef)

This dish is best served with cold beer. Also great for appetizer. Give it a try but be warned they are addictively great. These grilled lemongrass beef are great for stuffing your wrap, sandwich, summer roll, or even your stir-fried dishes or noodles.

Ingredients

• 2 tsp of white sugar
• 2 tbsp of soy sauce
• 1 tsp of ground black pepper
• 2 cloves garlic, minced
• 2 stalks lemon grass, minced
• 2 tsp of sesame seeds
• 1 ½ pounds of sirloin tip, thinly sliced
• Skewers
• 12 leaves romaine lettuce
• Fresh cilantro for garnish
• Fresh basil for garnish
• Fresh mint for garnish
• Thinly sliced green onion for garnish

Directions:

In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds

Place the meat in the dish, and stir to coat

Cover, and refrigerate for 4 hours

Preheat grill for high heat

Discard marinade, and thread meat onto skewers accordion style

Brush grill grate with oil, and discard marinade

Arrange skewers on the grill. Cook 5 minutes per side

Serve hot from skewers, or remove from skewers and serve on lettuce leaves

Garnish with cilantro, mint, basil, and sliced green onions

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Braised Green Beans with Fried Tofu

This Vietnamese dish is loved by all, even those who think they don’t like tofu!

Ingredients

• 2 tbsp of white sugar
• 3 tbsp of soy sauce
• 1 cup of dry white wine
• ½ cup of chicken broth
• 1 package tofu, drained
• Salt
• Pepper
• 1 tbsp of cornstarch
• 3 cups of oil for frying, or as needed
• 1 onion, chopped
• 4 plum of tomatoes, sliced into thin wedges
• 12 ounces of fresh green beans, trimmed and cut into 3 inch pieces
• 1 cup of bamboo shoots, drained and sliced
• 1 cup of chicken broth, or as needed
• 2 tbsp of cornstarch
• 3 tbsp of water

Directions:

In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth then set the sauce aside

Pat the tofu dry with paper towels, and cut into cubes

Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides

Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat

If you have a deep-fryer, fill to the recommended level, and heat the oil to 375 degrees F

When the oil is hot, add the tofu, and fry until golden brown on all sides

Turn occasionally

Remove from the oil with a slotted spoon, and drain on paper towels

In a separate skillet, heat one tablespoon of oil over medium-high heat

Add the onions and green beans; cook and stir for 3 to 5 minutes

Season with salt and pepper

Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes

Add the bamboo shoots, and stir to blend

Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally

If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth

Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved

Stir this into the sauce in the skillet

Simmer, stirring gently, until the sauce clears and thickens

Add the fried tofu, and stir to coat with the sauce

Transfer to a serving dish and serve with white rice

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Bun Bo Hue (Hue Noodle Soup)

The beef soup dish originated in the city of Huế, the old imperial capital of Vietnam. Like traditional phở bò, the broth of bún bò Huế is simmered with beef bones and Asian spices such as ginger, but the similarities pretty much end there. The real difference is that the broth is finished with lemongrass and red chiles.

Ingredients

• 1 lb ham hock
• 6 stalks lemongrass, crushed and sliced thin
• 2 tablespoons nuoc nam
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 4 ounces boneless sirloin
• 4 ounces boneless pork loin
• 16 ounces rice noodles, cooked
• 1 cup bean sprouts
• 4 sprigs Thai holy basil
• 4 sprigs fresh mint
• 1 lime, cut into quarters
• 4 sprigs fresh cilantro
• 4 teaspoons sambal oelek or 4 teaspoons hot chili sauce
• 4 -8 fresh Thai red chili peppers

Directions:

Bring 2 1/2 quarts water to a boil; add ham hocks and lemongrass

Skim constantly for 10 minutes then cover the pan, reduce heat and simmer for 1 1/2-2 hours

Strain the broth, reserving ham hocks if you desire them

Add nuoc mam, sugar, salt and pepper, sirloin, and pork loin to the broth and simmer for 10-15 minutes or until meat is cooked and tender; remove meat

Thinly slice meats into small pieces

To serve, place a portion of noodles in serving bowl, top with some bean sprouts, pork, beef, and some ham hock (if using), and ladle the broth over; add herbs, chili sauce, chilies, and lime juice to taste

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Bun Ga Nuong (Grilled Chicken and Vermicelli Salad)

Bun ga nuong is a simple meal from Vietnam consisting of cold rice vermicelli mixed with fresh vegetables and topped with hot barbecued chicken. Served with nuoc cham sauce, it is a good summer dish — light, lowfat, healthy and cool.

Ingredients

• 2 cups iceberg lettuce , shredded
• 1⁄8 cup vegetable oil
• 2 whole shallots , finely chopped
• 2 cloves garlic , minced or pressed
• 4 boneless chicken breasts; 2 whole breasts split to make 4 pieces
• 1 cucumber , sliced
• ¼ cup chopped fresh mint
• ¼ cup unsalted, chopped roasted peanuts
• ½ cup rice vermicelli
• Shrimp
• ♥♦♥♦Dressing: 4 ounces water
• 1 ounce lime juice
• 2 ounces fish sauce
• 1 ounce sugar
• 1 tsp of chopped garlic
• 1 Tsp of crushed red pepper flakes
• 2 tsp of vegetable oil or 2 tsp of olive oil

Directions:

Mix dressing ingredients together

Set aside

Bring 3 quarts of water to a boil, add pasta, remove after 3-4 minutes or when almost soft

Strain in colander

Marinate chicken breasts in the garlic, shallots, salt and pepper and vegetable oil for at least an hour

When ready to cook, grill chicken on both sides until done for about 10-15 minutes

Cut into bite sized pieces

In each of 4 bowls, divide lettuce and cucumbers

Top with vermicelli

Arrange chicken on top of pasta

Pour about 2 ounces of dressing on each salad

Sprinkle with fresh mint and peanuts

Remove shells from shrimp and clean

Sauté shrimp in garlic, shallots and vegetable oil

Set aside

Thinly slice cucumber, carrot, Daikon and red onion and mix together in a bowl

Add dressing and set aside

Heat grill

Season shrimp with salt and pepper and 1 tbsp of the chopped basil

Grill on both sides and removed when cooked

Put cucumber and carrot mixture in the middle of each of 4 plates

Arrange shrimp around then sprinkle with remaining chopped basil, mint peanuts and fried shallots

Serve immediately

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Bun Thit Nuong (Grilled Pork and Vermicelli Salad)

Bun thit nuong is a simple meal from Vietnam consisting of cold rice vermicelli mixed with fresh vegetables and topped with hot barbecued pork. Served with nuoc cham sauce, it is a good summer dish — light, lowfat, healthy and cool.

Ingredients

• Thit Nuong (BBQ pork)
• 1 lb pork shoulder , sliced thin
• 1 tablespoon diced garlic
• 2 tablespoons oyster sauce
• 1/4 cup sugar
• 1/4 cup sake
• 1/4 cup fish sauce
• 1/4 cup oil
• 1/2 teaspoon five-spice powder
• fresh ground pepper
• 1/2 cup fish sauce
• Nuoc Mam (sweet fish sauce)
• 1/2 cup sugar
• 1 cup hot water
• 1 teaspoon crushed garlic
• 1 -2 Thai chile
• 1 slice lime
• Bun (vermicelli)
• 4 cups rice vermicelli
• 2 cups iceberg lettuce, chopped
• 2 cups bean sprouts
• 1 cup mint, chopped
• 1 cup cilantro, chopped
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/2 cup chopped peanuts
• hoisin sauce

Directions:

Mix all thit nuong ingredients together

Refrigerate and marinate for at least half an hour

While meat is marinading, mix nuoc mam ingredients together, stirring until sugar is completely dissolved then set aside

Boil vermicelli according to package directions, draining once cooked through

Remove pork from the fridge and cook using desired method. Grilling over an open flame is best, but I usually cook it on the stove over medium-high heat then broil it in the oven for a few minutes

In individual serving bowls, place vermicelli, vegetables, and herbs. Top with pork and chopped peanuts

Drizzle nuoc cham and hoisin sauce on top then serve

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Bún Măng Vịt/Bun Mang Vit (Duck and Bamboo Vermicelli Soup)

You will love this soup because of the broth, strongly flavoured from the dry bamboo, the crunch texture of the bamboo and the fatty duck meat dipped into nước mắm gừng (ginger fish sauce). Bún măng vịt hails from Northern Vietnam.

Ingredients

• 200g of dry bamboo shoots
• Whole duck, skin on
• Bún/bun (rice vermicelli)
• Oil
• Onion
• 1 tbsp of salt, or to taste
• 2-3 tbsp of sugar
• Ginger slices
• Scallion and coriander

Directions:

In a large pot, sauté the bamboo with onion in oil. Season with salt and sugar and add enough water to cover the bamboo shoots.

Turn up the heat to bring a boil and then turn it down to simmer.

Meanwhile, cut the duck into bite-size (or bigger) pieces. Season with salt and ginger slices when roast at 350ºF for 20 minutes and broil to get golden skin, about 10 minutes or less.

Add cooked duck pieces to the soup and add more water to cover everything; then bring to a simmer.

After 1-2 hours of cooking, when the duck pieces are cooked well enough, remove them from the pot so they will not overcook and break apart.

Continues cooking the soup for 1-2 more hours (total process is 3-4 hours). Ass salt and sugar to taste.

In a bowl, add a handful of cooked rice vermicelli and dress with the soup. Garnish with scallion and coriander. Serve with ginger fish sauce.

Ginger Fish Sauce: Mix all below ingredients into a bowl:

1 tbsp of water

4 tbsp of fish sauce

3 tbsp of sugar

Ginger, greatly minced, or grated

Limejuice

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Bún Thịt Bò Xào/Bun Thit Bo Xao (Vermicelli with Stir-Fry Beef)

Bún thịt bò xào is typically eaten in a bowl. You put some bún (rice vermicelli) in a bowl, add beef, some vegetables and nước chấm. This is how Vietnamese eat many dishes, such as chả giò (spring rolls) and thịt nướng (grilled meat).

Ingredients

• Cooked vermicelli
• 250g of beef, thinly sliced
• ¼ onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp. of minced lemongrass
• Chili, minced
• ½ teaspoon of salt
• 1 teaspoon of sugar
• Bean sprouts, washed
• Lettuce, washed and torn
• Cucumber, sliced
• Pickled carrots and daikon
• Oil, oyster sauce, sesame oil and dipping fish sauce
• Roasted peanuts, fried red onion.

Directions:

Mix sliced beef with salt, sugar, lemongrass, half amount of minced garlic, chili and sesame oil. Leave it for an hour to marinate.

In a wok, heat up oil and stir-fry onion and garlic.

When onion and garlic are soft, add beef and continue to stir-fry.

When the beef is almost cooked, add a little oyster sauce and mix. If the mixture is too dry, you can add some water.

In large bowl, place vermicelli then add the mixture. Serve with bean sprouts, lettuce, cucumber, pickled carrots and daikon, and dipping fish sauce.

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