Vietnamese-style Rendang

Ingredients

While the original Indonesian Rendang is known for its intense spiciness and slow-cooked texture, this Vietnamese-style adaptation incorporates the distinct flavors of Vietnamese cuisine. The spices used in the Vietnamese version are milder, allowing the other ingredients to shine. Additionally, the Vietnamese-style Rendang includes the use of lemongrass and fish sauce, which add a unique tangy and savory element to the dish. We alse have the original recipe for Rendang, so you can check it out.

• 1 kg (2.2 lbs) beef, cut into chunks 1 kg (2.2 lbs) beef, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons lemongrass, finely chopped 2 tablespoons lemongrass, finely chopped
• 2 tablespoons Vietnamese curry powder 2 tablespoons Vietnamese curry powder
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tablespoons palm sugar (or brown sugar) 2 tablespoons palm sugar (or brown sugar)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 32g, 20g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, ginger, and lemongrass. Sauté until fragrant and the onions are translucent.
2. 2.
   Add the beef chunks to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the Vietnamese curry powder, turmeric powder, and fish sauce. Add this mixture to the pot and stir well to coat the beef.
4. 4.
   Pour in the coconut milk and palm sugar. Stir to combine.
5. 5.
   Reduce the heat to low and simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and add water if needed to prevent the stew from drying out.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Vietnamese-style Rendang hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or Vietnamese baguette.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cooking.
• Vietnamese curry powder — Look for Vietnamese curry powder at Asian grocery stores or make your own by combining ground turmeric, coriander, cumin, cinnamon, and cloves.
• Lemongrass — To release the flavor, bruise the lemongrass stalk with the back of a knife before chopping.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or chili flakes to the stew.
• If you prefer a thicker sauce, simmer the stew uncovered for the last 30 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
• Adjust the sweetness by adding more or less palm sugar according to your taste preference.
• For an extra burst of freshness, squeeze some lime juice over the stew before serving.

Serving advice

Serve the Vietnamese-style Rendang with steamed jasmine rice or Vietnamese baguette for a complete and satisfying meal. The fragrant aroma and tender beef will delight your taste buds.

Presentation advice

Garnish the Rendang with a sprinkle of fresh cilantro to add a pop of color and freshness to the dish. Serve it in a deep bowl or on a plate, allowing the rich coconut sauce to surround the beef chunks.