Hủ Tiếu Bò Kho (Vietnamese Beef Stew Noodles)
Món truyền thống · Vietnamese
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.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef chuck1 kg
- Carrots2 large
- Onions1 large
- Garlic5 cloves
- Lemongrass3 stalks
- Star anise5 pods
- Cinnamon stick1
- Annatto seeds1 tbsp
- Fish sauce3 tbsp
- Rock sugar1 tbsp
- Beef broth1 liter
- Rice noodles400g
- Saltto taste
- Black pepperto taste
- Wateras needed
- Cilantrofor garnish
- Limefor garnish
- Chilifor garnish
Các bước
- 1
Cut beef into large cubes. Marinate with salt, pepper, fish sauce, and crushed garlic.
- 2
Bruise lemongrass stalks and tie into knots. Lightly toast star anise and cinnamon stick.
- 3
Sauté chopped onion and minced garlic until fragrant. Add annatto seeds to infuse oil with color.
- 4
Sear beef cubes in the infused oil until browned on all sides.
- 5
Add beef broth, lemongrass, star anise, cinnamon stick, rock sugar, and water to cover the beef. Bring to a boil, then reduce heat and simmer for at least 2-3 hours, or until beef is very tender.
- 6
Peel and cut carrots into large chunks. Add to the stew during the last hour of cooking.
- 7
Season the stew with salt, pepper, and more fish sauce to taste.
- 8
Cook rice noodles according to package directions.
- 9
Ladle the stew and beef over cooked rice noodles in a serving bowl. Garnish with fresh cilantro, sliced chili, and a lime wedge.
