Easy Vietnamese Beef Recipe | A Quick Homemade Recipe

Vietnamese cuisine is celebrated worldwide for its emphasis on fresh ingredients, intricate balance of flavors, and diverse cooking techniques. At the heart of this culinary tradition lies an array of beef dishes that are not only mouthwatering but also rich in culture and history. Vietnamese beef recipes range from the quick and vibrant stir-fries to slow-cooked, aromatic stews, each offering a unique taste experience that is deeply rooted in Vietnam’s regional and cultural diversity. Whether it’s the tender, marinated cubes of beef in Bo Luc Lac (Shaking Beef) or the deeply flavorful and comforting bowls of beef pho, these dishes are a testament to the sophistication and depth of Vietnamese cooking. This article will take you on a journey through some of the most beloved Vietnamese beef recipes, providing detailed instructions, cultural insights, and tips to help you bring the essence of Vietnam right into your kitchen. Prepare to shake, braise, and marinate your way through the rich tapestry of flavors that Vietnamese beef dishes have to offer.

What Is Vietnamese Beef?

Beef holds a special place in Vietnamese culinary culture. The versatile meat takes center stage in many classic dishes that capture the complex symphony of sweet, salty, sour, bitter, and spicy flavors that characterize Vietnamese food. This article will guide you through some of the most popular Vietnamese beef recipes, highlighting their cultural significance and providing practical tips to prepare them at home. Grab your apron and let’s dive in!

Vietnamese Shaking Beef (Bò Lúc Lắc)

Shaking beef, known as “bò lúc lắc” in Vietnamese, is a quick stir-fry that has become popular worldwide. Cubed beef gets tossed in a hot wok with garlic, onions, and tomatoes until slightly charred. The dish is named for the action of “shaking” the wok to sear the beef.

You’ll need:

• 1 pound beef sirloin or tenderloin, cut into 2-inch cubes
• 3 cloves garlic, minced
• 1 small onion, sliced
• 2 tomatoes, cut into wedges
• 2 tablespoons oil
• Marinade Ingredients: 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1/4 teaspoon black pepper, 1 teaspoon cornstarch

Marinate the beef for 30 minutes up to overnight. Heat oil in a wok or large skillet over high heat. Cook beef in batches for 1-2 minutes until browned. Remove and set aside.

Add garlic and onion, cooking for 30 seconds until fragrant. Return beef to pan and add tomatoes. Shake pan or toss ingredients frequently for 2-3 minutes. Serve immediately with rice.

Shaking beef is a quick weeknight stir-fry that comes together in under 30 minutes. It requires basic ingredients but benefits from high-heat searing. Serve with rice and a veggie side for a complete meal. Leftovers can be refrigerated for up to 3 days and reheated in the microwave or skillet. A 3-ounce serving contains approximately 165 calories, 25g protein, 5g fat, and 3g carbs.

Vietnamese Braised Beef from Nghệ Province

While shaking beef represents Vietnam’s knack for fast street food, the slow braises of central Vietnam embody the country’s patience and intricacy. Braised beef shank from Nghệ Province simmers gently in a warm bath of aromatics like lemongrass, fish sauce, and chili.

You’ll need:

• 2 pounds beef shank or brisket, cut into chunks
• 1 onion, sliced
• 4 cloves garlic, minced
• 2-inch knob ginger, sliced
• 1 lemongrass stalk, bruised and knotted
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1 teaspoon black pepper
• 3 whole star anise
• Cinnamon stick
• Bay leaves
• Chilies or chili paste to taste

Marinate beef for 1 hour or overnight. In a pot or slow cooker, add beef and marinade, onions, garlic, ginger, lemongrass, spices, and enough water to cover. Bring to a boil then reduce heat and simmer for 2-3 hours until very tender. Skim fat and remove aromatics. Serve with rice noodles, herbs, chili, and nuoc cham dipping sauce.

This dish originated in Nghệ Province, known for its strong, spicy flavors. The long braise creates fork-tender beef while the spices infuse into a rich, complex broth. Add more chilies if you like heat! Braised dishes store well, so cook a big batch. Refrigerate leftovers up to one week or freeze for longer storage. Reheat gently in the broth to prevent drying out.

Grilled Vietnamese Beef (Thịt Bò Nướng)

This classic Vietnamese dish features tender grilled beef served with noodles and dipping sauce. The marinade infuses the beef with sweet and savory flavors.

Ingredients:

• 1 1⁄2 pounds beef sirloin or flank steak
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 teaspoon five-spice powder
• Rice noodles
• Lettuce, cucumber, herbs for serving
• Nuoc cham dipping sauce

Instructions:

1. Whisk together soy sauce, fish sauce, honey, garlic, shallot, and five-spice powder in a shallow dish. Add beef and turn to coat in marinade. Let marinate for 30 minutes to 2 hours.
2. Preheat grill or grill pan to medium-high heat. Grill beef for 3-5 minutes per side until charred outside and cooked to desired doneness inside. Let rest 5 minutes before slicing.
3. Meanwhile, prepare rice noodles according to package directions.
4. To serve, place noodles on a plate and top with sliced grilled beef, lettuce, cucumber, and herbs. Serve with nuoc cham on the side for dipping.

The sweet salty marinade gives the beef a lovely caramelized crust when grilled. Serve wrapped in lettuce and herbs for contrasting textures and flavors. Thinly sliced grilled beef also makes an easy topping for salads and rice bowls.

Caramelized Vietnamese Beef Stew (Bò Kho)

This cozy beef stew features meat braised until melt-in-your-mouth tender in a tomato-based sauce infused with herbs and warm spices.

Ingredients:

• 2 pounds beef chuck, cut into 2-inch chunks
• 3 tablespoons vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon palm sugar or brown sugar
• 3 tomatoes, diced
• 1 cinnamon stick
• 2 star anise
• Black pepper
• Lime wedges for serving
• Fresh herbs

Instructions:

1. Pat beef dry and season with salt and pepper. Heat oil in pot over medium-high heat. Working in batches, add beef and brown on all sides, about 2-3 minutes per batch. Remove beef from pot.
2. Reduce heat to medium. Add onion and cook until soft, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in fish sauce, soy sauce, sugar, and tomatoes. Add 1 cup water and scrape up any browned bits from bottom of pot.
4. Return beef to pot along with cinnamon, star anise, and a few grinds of black pepper. Simmer covered for 2-3 hours until beef is very tender.
5. Serve stew over rice garnished with lime wedges and herbs. Enjoy this cozy dish!

Other Notable Vietnamese Beef Dishes

Beyond these two examples, Vietnam offers a rich range of beef preparations:

Pho: The national dish features beef bone broth with noodles, thinly sliced beef, and loads of herbs. Regional variations include pho with brisket or meatballs.

Bún bò Huế: Spicy beef noodle soup hails from the former royal city of Huế, with lemongrass and shrimp paste.

Thịt bò nướng: Grilled marinated beef often served with noodles and dipping sauce.

Bò kho: Caramelized braised beef stew infused with tomatoes, garlic, and star anise.

From noodle bowls to grilled meat, the possibilities are endless! Now let’s look at a recipe for caramelized shredded beef in more detail.

Caramelized Vietnamese Shredded Beef Recipe

This recipe produces tender slices of beef with a glistening caramel glaze. Known as “bò lúc lắc” in the north and “bò khô” in the south, it captures Vietnamese flavors in an easy weeknight dish.

Ingredients:

• 1 1⁄2 pounds beef chuck roast or brisket
• 1 yellow onion, sliced
• 4 cloves garlic, minced
• 1⁄4 cup fish sauce
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 2 star anise
• Cinnamon stick
• Pepper
• Lime wedges for serving

Marinade:

• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1 tablespoon lemongrass, minced
• 2 garlic cloves, minced

Instructions:

1. Mix marinade ingredients and pour over beef. Refrigerate for 1-2 hours or up to 24 hours.
2. Heat oil in pot over medium-high heat. Shake off excess marinade from beef and add to pot. Sear each side for 2-3 minutes until browned. Remove beef from pot.
3. Add onion and garlic to pot and cook for 1 minute until fragrant. Return beef to pot along with fish sauce, soy sauce, sugar, star anise, cinnamon, and 2 cups water.
4. Bring to a boil, then reduce heat. Simmer covered for 2-3 hours until beef is very tender. Flip meat halfway through.
5. Remove beef and shred along the grain. Return shredded beef to pot and stir to coat in sauce.
6. Serve over rice with steamed vegetables. Squeeze lime juice over the top. Enjoy!

This recipe allows flexibility to start with either raw beef or leftover cooked beef. Simmer low and slow until fall-apart tender. The sweet, salty caramel sauce soaks into the beef as it cooks. Store leftovers in the fridge up to one week. Reheat in the sauce, adding water if it thickens too much.

Bring the Beef Home

I hope this guide gets you excited to explore the world of Vietnamese beef cuisine! With the complex symphony of tastes and aromas, these recipes showcase the intricate blend of sweet, salty, bitter, sour, and spice that characterizes Vietnamese food. From quick weeknight stir-fries to long simmering braises, beef anchors many classic dishes.

What will you try first? Let me know in the comments below about your cooking adventures with Vietnamese beef. Share any preparation tips or serving suggestions from your kitchen. With the right ingredients and a little practice, you can bring the flavors of Vietnam home. So grab your wok, fire up the stove, and get shaking!