Vietnamese-style Gulyás

Ingredients

While the original Hungarian Gulyás is typically made with paprika and caraway seeds, this Vietnamese adaptation incorporates the vibrant flavors of lemongrass, star anise, and fish sauce. The use of fresh herbs like Thai basil and cilantro adds a refreshing twist to the dish, giving it a distinct Vietnamese flair. We alse have the original recipe for Gulyás, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 lemongrass stalk, bruised and cut into 2-inch pieces 1 lemongrass stalk, bruised and cut into 2-inch pieces
• 2 star anise pods 2 star anise pods
• 1 cinnamon stick 1 cinnamon stick
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 medium carrots, peeled and sliced 2 medium carrots, peeled and sliced
• 2 medium potatoes, peeled and cubed 2 medium potatoes, peeled and cubed
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh Thai basil and cilantro, for garnish Fresh Thai basil and cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until fragrant and golden brown.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the lemongrass, star anise, cinnamon stick, fish sauce, soy sauce, and tomato paste. Cook for 2-3 minutes to allow the flavors to meld together.
4. 4.
   Pour in the beef broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, or until the beef is tender.
5. 5.
   Add the carrots and potatoes to the pot and continue to simmer for an additional 30 minutes, or until the vegetables are cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the lemongrass stalk, star anise pods, and cinnamon stick from the pot.
8. 8.
   Serve the Vietnamese-style Gulyás hot, garnished with fresh Thai basil and cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and enhances the flavor of the stew.
• Star anise — Use whole star anise pods for a more intense and authentic flavor. Remove them before serving as they can be quite strong to bite into.
• Thai basil and cilantro — Add these fresh herbs just before serving to preserve their vibrant flavors and aroma.

Tips & Tricks

• For a spicier kick, add a small amount of sliced chili peppers or chili flakes to the stew.
• Serve the Vietnamese-style Gulyás with a side of steamed rice or crusty bread to soak up the flavorful broth.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last few minutes of cooking.

Serving advice

Serve the Vietnamese-style Gulyás in deep bowls, allowing the fragrant broth to surround the tender beef and vegetables. Garnish with fresh Thai basil and cilantro for a burst of freshness.

Presentation advice

To make the dish visually appealing, arrange the beef cubes, carrots, and potatoes in a neat and organized manner in the bowl. Drizzle a little extra broth over the top and sprinkle some chopped cilantro for an added pop of color.