How to make a Vietnamese Beef Stew Curry! Here I combined Vietnamese beef stew (bò kho) flavors with Japanese curry. The flavors of both dishes individually are already strong, but they blended well into this unique creation! Give it a try and let me know what you think. : )
📝 Ingredients
Servings: 2
⏱ Time: ~2 hours (including marinading)
For different servings, multiply ingredients accordingly.
🥩 Beef Marinade
- ½ lb beef chuck or shank
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp shallots, minced
- ½ tbsp five spice powder
- ½ tsp ground cinnamon
- 1 tbsp vegetable oil
- ½ tbsp chicken bouillon powder
- 1 tsp MSG
🍲 Stew Base
- 1 tbsp garlic, minced
- 1 piece ginger, sliced
- 1 yellow onion, sliced
- 1 stalk lemongrass, cut into 2-inch pieces
- 1 carrot, chopped
- 1 potato or daikon, chopped
- 2 star anise
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp salt
- 1 tbsp tomato paste
- 1 tbsp fish sauce
- 1–1.5 cups beef broth
- 1–1.5 cups water
- 1–2 blocks Japanese curry roux
🌿 Garnish & Serving
- Mint leaves
- Cilantro
- Lime wedges
- Salt & pepper
- Baguette or rice
👩🍳 Directions
- Marinate the beef with garlic, ginger, shallots, five spice, cinnamon, bouillon, MSG, and oil for at least 30 minutes or overnight.
- Cut the vegetables: carrots, potato/daikon, onion, ginger slices, and lemongrass.
- In a large pot, sauté the marinated beef for about 5 minutes to sear all sides.
- Add lemongrass, ginger slices, and sliced onion. Sauté for another 2 minutes.
- Add tomato paste, water, and beef broth. Cover with a lid and braise for 1 hour.
- After an hour, add in the chopped carrots, potato/daikon, cinnamon stick, star anise, and bay leaf. Simmer for 15–20 minutes until veggies are tender.
- Remove and discard lemongrass, ginger slices, cinnamon stick, and star anise.
- Add curry blocks and fish sauce (to taste), and simmer for 3–5 more minutes until curry is fully dissolved.
- Serve hot with a toasted baguette or steamed rice. Garnish with mint, cilantro, lime, and a dash of salt and pepper!
Tamonde 