Stew

A rich and aromatic Vietnamese beef stew, slow-cooked with spices like star anise, cinnamon, and lemongrass, traditionally served with a crusty baguette for dipping.

Beef chuck roast · Carrots · Potatoes · Onion

A variation of Hủ Tiếu Bò Kho influenced by Cambodian flavors, often including a wider array of spices and sometimes pork offal for added depth.

Beef chuck · Beef tendon · Carrots · Yellow onion

A simplified version of the classic Hủ Tiếu Bò Kho, using pre-made curry powder and a shorter simmering time for a weeknight-friendly meal.

Beef stew meat · Carrots · Yellow onion · Garlic

A rich and aromatic Vietnamese beef stew, slow-cooked with star anise, cinnamon, and lemongrass, served over rice noodles. This classic version emphasizes deep flavor development.

Beef chuck · Carrots · Onions · Garlic

A regional variation of Vịt Nấu Chao from the Mekong Delta, often incorporating coconut milk for a richer, creamier broth and sometimes including other root vegetables like sweet potato or cassava alongside taro.

Duck · Fermented Bean Curd (Chao) · Taro Root · Sweet Potato

A simplified and quicker version of the classic Vịt Nấu Chao, perfect for weeknights. It uses pre-cut duck pieces and streamlines the cooking process while retaining the signature fermented tofu flavor.

Duck Breast or Thighs · Fermented Bean Curd (Chao) · Taro Root · Garlic

A rich and aromatic Vietnamese stew featuring tender duck simmered in a savory broth infused with the unique flavor of fermented bean curd (chao). This classic dish is deeply comforting and flavorful, often served with fresh herbs and noodles.

Duck · Fermented Bean Curd (Chao) · Taro Root · Lemongrass

An inventive take on Vịt Om Sấu, incorporating the savory depth of fermented tofu (mẻ) for a richer, more complex flavor profile. This variation adds a unique umami element to the classic sour duck stew.

Duck · Star fruit (Sấu) · Fermented tofu (Mẻ) · Shallots

A traditional Vietnamese stew featuring tender duck meat simmered in a flavorful broth with the distinct sourness of star fruit (sấu), aromatic herbs, and spices. This dish is a comforting and classic representation of Vietnamese home cooking.

Duck · Star fruit (Sấu) · Shallots · Garlic

A creative variation of the classic herbal chicken stew, incorporating the delicate texture and flavor of quail eggs, which absorb the aromatic broth beautifully.

Chicken thighs, bone-in · Quail eggs, hard-boiled and peeled · Dried goji berries · Dried jujubes (red dates)

A faster, simplified version of the traditional stew, using pre-packaged herbal soup mixes and smaller chicken cuts for quicker cooking while retaining the essence of the herbal flavors.

Chicken thighs or drumettes, bone-in · Pre-packaged Vietnamese herbal soup mix (e.g., 'Gà Tiềm' mix) · Ginger, thinly sliced · Water

A deeply nourishing and aromatic chicken stew simmered with a blend of traditional Chinese medicinal herbs, creating a rich, savory broth and tender chicken. This is the classic, authentic preparation.

Whole chicken or chicken pieces (bone-in) · Dried goji berries · Dried jujubes (red dates) · Astragalus root slices

A flavorful variation of kimchi jjigae that incorporates a variety of fresh seafood, adding a briny depth to the classic spicy stew.

Aged kimchi · Mixed seafood (shrimp, mussels, clams, squid) · Tofu · Onion

A simplified version of kimchi jjigae that uses readily available ingredients and requires less cooking time, perfect for a weeknight meal.

Kimchi · Kimchi juice · Tofu · Canned tuna or sliced pork

A hearty and comforting Korean stew made with fermented kimchi, pork belly, tofu, and vegetables, simmered in a savory broth. This is the quintessential kimchi jjigae.

Aged kimchi · Pork belly · Tofu · Onion

A rich and aromatic Vietnamese beef stew featuring tender chunks of beef simmered in a fragrant broth infused with fresh green peppercorns, star anise, and lemongrass. This classic dish is deeply savory with a subtle spicy kick from the peppercorns.

Beef chuck roast, cut into 2-inch cubes · Fresh green peppercorns, bruised · Lemongrass stalks, bruised and cut into 3-inch pieces · Star anise

A fragrant variation of Bò Kho featuring the pungent, spicy kick of fresh green peppercorns, adding a unique aromatic dimension to the classic braised beef stew.

Beef chuck roast · Garlic · Shallots · Fresh green peppercorns

A faster, simplified version of Bò Kho, using pre-made curry powder and less cooking time, while retaining the core aromatic flavors of Vietnamese beef stew.

Beef stew meat · Garlic · Onion · Vietnamese curry powder

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 regional variation of Bò Kho from Vũng Tàu, often featuring a slightly sweeter profile and sometimes including ingredients like potatoes or daikon radish alongside carrots. The broth is typically rich and deeply colored.

Beef shank or brisket · Carrots · Potatoes · Lemongrass stalks