BÒ SỐT VANG BÁNH MÌ

Published: December 28, 2019 • Modified: February 16, 2021 • by Author: Analida • Word count:1336 words. • About 7 minutes to read this article.

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Vetnamese Beef Stew (trườn sốt vang) is about the easiest recipe for beef stew ever and has a truly chất lượng flavor profile. You will love sầu 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 lớn my good frikết thúc Tkhô hanh for sharing this awesome recipe with me & my readers!

Now, back lớn 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 lớn 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 sầu khổng lồ 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, & my house smells so gloriously good, it"s time lớn dig in. I am serving it with banh mi orbánh mì. My daughter who lives in Vietphái nam told me that the word banh mi is the generic Vietnamese word for bread. Actually banh means bread & mi means wheat. The French introduced the baguette to French Indochimãng cầu 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 cốt truyện this recipe for Vietnamese beef stew (bo sot vang) with your friends, & feel free to make any variations khổng lồ the recipe. As I always say: " A recipe is just a suggestion.

Step by step photos khổng lồ make Vietnamese Beef Stew:

Gather all your ingredient và have them measured, chopped và ready to go: Stew meat, salternative text, black pepper, coriander powder, ground cinnatháng, vegetable oil, sliced carrots, Roma tomato lớn, garlic, star anise, bay leaves, red wine, water and tomato lớn paste.Have all your beef cut onkhổng lồ 1 khổng lồ 2 inch cubes. (I lượt thích lớn use chuông chồng steak for stew.) Mix the salt, pepper, coriander and cinnamon together & coat the beef cubes with the spices.Heat the vegetable oil on medium and add the spiced beef và 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 & continue cooking until the garlic begins khổng lồ soften.Add the carrots, tomatoes, anise pods, cất cánh leaves, water & wine lớn the pot.Add the tomakhổng lồ paste then stir lớn combine.Once all is combined well mix the heat khổng lồ low và simmer for 2 hours until the beef is fork tender và separates easily.

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Frequently Asked Questions:

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

If you enjoyed this recipe for bo sot vang: Vietnamese beef stew please leave sầu me a comment below and tóm tắt with your friends too! You don’t have khổng lồ go to Vietphái mạnh khổng lồ enjoy great Vietnamese food. If you want to lớn check out some authentic Vietnamese recipes I have some more to giới thiệu that you can easily make in your home page. Vietnamese coconut braised pork (Thit Kho Tau) is slow cooked, tender, salty và sweet is one dish you have sầu lớn 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 và make a perfect appetizer or side with a meal.

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