Vetnamese Beef Stew (bò sốt 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 rich aroma of Vietnamese beef stew (bo sot vang) is filling my house. I am so hungry that I could start nibbling on my fingers! But I wont! Thanh, my daughter’s Vietnamese friend sent me 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 my good friend Thanh for sharing this awesome recipe with me and my readers!
Now, back to 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 flavor curries. Now, don’t confuse star anise with anise seed, they’re actually not even related. Star anise tastes a bit like a mild licorice with herbal overtones.
Here’s a short botany lesson:
Star anise is a seed pod from an evergreen native to Asia. It’s been used for over 3,000 years in traditional Chinese medicine. According to 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.
Oh so delicious!
Now, that my Vietnamese beef stew (bò sốt vang) is ready, and my house smells so gloriously good, it’s time to dig in. I am serving it with banh mi or bánh mì. My daughter who lives in Vietnam told me 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 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.
I hope you share this recipe for Vietnamese beef stew (bo sot vang) with your friends, and feel free to make any variations to the recipe. As I always say: ” A recipe is just a suggestion.
Step by step photos to make Vietnamese Beef Stew:
I hope you share this recipe for Vietnamese beef stew (bo sot vang) with your friends, and feel free to make any variations to the recipe. As I always say: ” A recipe is just a suggestion.
- Gather all your ingredient and have them measured, chopped and ready to go: Stew meat, salt, black pepper, coriander powder, ground cinnamon, vegetable oil, sliced carrots, Roma tomato, garlic, star anise, bay leaves, red wine, water and tomato paste.
- Have all your beef cut onto 1 to 2 inch cubes. (I like to use chuck steak for stew.) Mix the salt, pepper, coriander and cinnamon together and coat the beef cubes with the spices.
- 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 soften.
- Add the carrots, tomatoes, anise pods, bay leaves, water and wine to the pot.
- Add the tomato paste then stir to combine.
- Once all is combined well set the heat to 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 3 days in an airtight container. Be sure to allow it to 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 3-4 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
- How do I reheat the beef stew? If you are taking the stew from the freezer is it best to take it out a day in advance and thaw it in the refrigerator. Reheat portions in the microwave for 1-2 minutes on high, check the temperature every 30-45 seconds and stir.
- What cut of beef do I use for making this beef stew? I prefer to 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 me a comment below and share with your friends too! You don’t have to go to Vietnam to enjoy great Vietnamese food. If you want to check out some authentic Vietnamese recipes I have some more to share that you can easily make in your home.
Vietnamese coconut braised pork (Thit Kho Tau) is slow cooked, tender, salty and sweet is one dish you have to try!
During the hot summer months a nice cool Vietnamese Beef Noodle Salad: Pho Tron is very popular.
You have to 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 like 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.
Looking for more recipes?
Sign up for my
from
votes
Vietnamese Beef Stew (Bo Sot Vang)
A delicious Vietnamese beef stew (bò sốt vang) flavored with star anise and coriander, then cooked with carrots, in a red wine sauce. A tasty variation on an European favorite.
Prep Time
10
minutes
Cook Time
2
hours
Total Time
2
hours
10
minutes
Servings: Change to adjust->
8
servings
Calories
300
kcal
Ingredients
-
2
tsp.
Kosher salt
-
½
tsp.
black pepper
cracked
-
1
tsp.
coriander
ground
-
⅛
tsp
cinnamon
ground
-
2 ¼
lbs
stew meat
cubed
-
1
Tbs
vegetable oil
-
2
carrots
sliced
-
6
roma tomatoes
cored and chopped
-
6
cloves
garlic
minced
-
2
pods
star anise
-
2
bay leaves
-
1
cup
red wine
-
1 ½
cup
water
-
2
Tbsp
tomato paste
-
½
cup
cilantro
chopped for garnish
Instructions
-
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 cook until the garlic begins to soften.
-
Add the carrots, tomatoes, anise pods, and the bay leaves.
-
Pour in the wine, water, and tomato paste. Stir.
-
Reduce the heat to low and simmer for 2 hours covered.
-
Finally, serve with plenty of crusty bread.
Recipe Video
Recipe Notes
Frequently Asked Questions:
- How long can I save the Vietnamese beef stew? You can store in the refrigerator for up to 3 days in an airtight container. Be sure to allow it to 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 3-4 months. For single servings, freeze portions in a muffin tin and pop out the frozen rounds and store in freezer bags.
- How do I reheat the beef stew? If you are taking the stew from the freezer is it best to take it out a day in advance and thaw it in the refrigerator. Reheat portions in the microwave for 1-2 minutes on high, check the temperature every 30-45 seconds and stir.
- What cut of beef do I use for making this beef stew? I prefer to 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.
Nutrition Facts
Vietnamese Beef Stew (Bo Sot Vang)
Amount Per Serving
Calories 300
Calories from Fat 99
% Daily Value*
Fat 11g
17%
Saturated Fat 4g
25%
Cholesterol 99mg
33%
Sodium 573mg
25%
Potassium 557mg
16%
Carbohydrates 6g
2%
Fiber 1g
4%
Sugar 2g
2%
Protein 35g
70%
Vitamin A 3030IU
61%
Vitamin C 12.4mg
15%
Calcium 37mg
4%
Iron 3.9mg
22%
* Percent Daily Values are based on a 2000 calorie diet.
Sign up for my free recipe newsletter to get new recipes in your inbox each week! You can also find me sharing more inspiration in Pinterest and Facebook