Beef

A flavorful variation of Lẩu Bò focusing on the rich texture and taste of beef brisket (nạm) and cartilage (gầu). The broth is enhanced by the collagen from the cartilage, creating a slightly thicker and more unctuous soup base. Served with similar fresh accompaniments.

Beef brisket with some fat and cartilage · Beef shank or bones · Lemongrass stalks · Ginger

A quintessential Vietnamese stir-fry featuring tender beef marinated and cooked with fragrant lemongrass, spicy chilies, garlic, and a savory sauce. This classic dish is known for its aromatic profile and balanced sweet, savory, and spicy flavors.

Beef sirloin or flank steak · Lemongrass stalks · Thai chilies · Garlic cloves

A flavorful variation of the classic Bò Xào Cần Tây, incorporating the earthy, umami notes of shiitake mushrooms. This adds another layer of complexity and texture to the traditional stir-fry.

Beef sirloin or flank steak · Celery stalks · Dried shiitake mushrooms · Garlic cloves

A simplified version of the classic Vietnamese stir-fry, perfect for weeknights. It uses fewer ingredients and a quicker marinade to get a delicious beef and celery dish on the table in under 20 minutes.

Beef sirloin or flank steak · Celery stalks · Garlic powder · Soy sauce

A classic Vietnamese stir-fry featuring tender slices of beef marinated and quickly cooked with crisp celery, garlic, and a savory sauce. This dish is a staple in Vietnamese home cooking, known for its balance of textures and flavors.

Beef sirloin or flank steak · Celery stalks · Garlic cloves · Soy sauce

A fragrant and slightly spicy variation of Bò Né, incorporating the aromatic flavors of lemongrass and a hint of chili into the beef marinade.

Beef sirloin or flank steak · Lemongrass · Garlic · Shallots

A simplified version of Bò Né using pre-marinated beef and a quicker cooking method, perfect for a fast weeknight meal or a speedy breakfast.

Pre-marinated beef slices (e.g., bulgogi-style or teriyaki beef) · Butter · Eggs · Baguette

A classic Vietnamese breakfast or brunch dish featuring thinly sliced marinated beef steak, seared to perfection and served sizzling in a cast-iron skillet with a fried egg, pâté, and fresh accompaniments.

Beef sirloin or ribeye steak · Garlic · Shallots · Soy sauce

A classic Vietnamese rendition of beef stew, slow-cooked in a rich, aromatic broth infused with star anise, cinnamon, and annatto. Served with crusty bread for dipping.

Beef chuck roast · Annatto seeds · Garlic · Shallots

A rich and aromatic Vietnamese beef stew, slow-cooked with lemongrass, star anise, cinnamon, and annatto seeds for a deep, complex flavor. Traditionally served with banh mi or noodles.

Beef chuck · Carrots · Lemongrass stalks · Garlic cloves

A flavorful twist on Cơm Bò Lúc Lắc, incorporating aromatic lemongrass and a hint of chili for a spicier, more complex profile.

Beef sirloin or tenderloin · Lemongrass, finely minced · Garlic, minced · Red chili, finely chopped (optional)

A simplified version of the classic Vietnamese shaking beef, perfect for a weeknight meal. Uses pre-cut beef and a faster marination time.

Beef sirloin, pre-cut into cubes · Garlic powder · Onion powder · Mixed bell peppers, pre-sliced

A classic Vietnamese dish featuring tender cubes of beef stir-fried with onions, bell peppers, and a savory sauce, typically served with rice and a fresh salad.

Beef sirloin or tenderloin · Garlic · Shallots · Red bell pepper

A richer variation of Bún dọc mùng, this recipe incorporates thinly sliced beef alongside the traditional pork ribs and dọc mùng. The prominent use of fermented shrimp paste (mắm tôm) gives it a distinctively pungent and savory depth, characteristic of some regional Vietnamese flavors.

Pork ribs · Beef sirloin or flank steak · Pickled nettle stems (dọc mùng) · Shrimp paste (mắm tôm)