Vietnamese-style Beef Bourguignon

Ingredients

While the original French Beef Bourguignon is traditionally cooked with red wine and served with potatoes or crusty bread, this Vietnamese adaptation infuses the dish with Vietnamese flavors. The broth is enhanced with aromatic herbs like lemongrass, star anise, and ginger, and served with rice noodles instead of potatoes. The result is a harmonious blend of French and Vietnamese culinary traditions. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 1 kg (2.2 lbs) beef chuck, cut into cubes 1 kg (2.2 lbs) beef chuck, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 star anise 2 star anise
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 3 tablespoons fish sauce 3 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• Fresh herbs (Thai basil, cilantro) for garnish Fresh herbs (Thai basil, cilantro) for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 35g (5g sugars)
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the beef cubes to the pot and brown them on all sides.
3. 3.
   Stir in the sliced carrots, lemongrass, star anise, and ginger.
4. 4.
   In a small bowl, mix together the fish sauce, soy sauce, tomato paste, and brown sugar. Pour this mixture into the pot and stir well.
5. 5.
   Add the beef broth to the pot and bring to a simmer. Cover and cook for 2-3 hours, or until the beef is tender.
6. 6.
   While the beef is cooking, prepare the rice noodles according to the package instructions.
7. 7.
   Once the beef is tender, remove the lemongrass stalks and star anise from the pot.
8. 8.
   To serve, divide the cooked rice noodles among bowls and ladle the beef and broth over the noodles. Garnish with fresh herbs.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Star anise — Use whole star anise for a more authentic flavor. Remove them from the dish before serving, as they can be quite strong if eaten directly.
• Rice noodles — Cook the rice noodles according to the package instructions, but make sure not to overcook them as they can become mushy.

Tips & Tricks

• For a spicier version, add a sliced chili pepper or a teaspoon of chili flakes to the broth.
• If you prefer a thicker broth, mix 1 tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Feel free to add other vegetables like mushrooms or bell peppers for extra flavor and texture.
• Serve the dish with a side of fresh bean sprouts, lime wedges, and sliced chili peppers for a traditional Vietnamese touch.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Vietnamese-style Beef Bourguignon hot in individual bowls, with a side of fresh herbs such as Thai basil and cilantro. Squeeze some lime juice over the dish for a tangy kick. This comforting and aromatic dish is perfect for a cozy dinner or a gathering with friends and family.

Presentation advice

To enhance the presentation, garnish each bowl with a sprig of fresh Thai basil and a few cilantro leaves. The vibrant green herbs will add a pop of color to the rich, dark broth. Serve the dish with chopsticks and soup spoons for an authentic Vietnamese dining experience.