Bò Hầm Tiêu Xanh with Coconut Milk
60% chuẩn vị · Vietnamese Fusion
A creative twist on the traditional Bò Hầm Tiêu Xanh, incorporating creamy coconut milk for a richer, slightly sweeter, and more decadent flavor profile. The green peppercorns still provide their signature aromatic spice.
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 chuck roast, cut into 1.5-inch cubes900 g
- Fresh green peppercorns, bruised40 g
- Lemongrass stalks, bruised and cut into 3-inch pieces2
- Star anise2
- Garlic, minced3 cloves
- Shallots, thinly sliced1
- Fish sauce2 tbsp
- Sugar1.5 tbsp
- Coconut milk (full fat)400 ml
- Beef broth500 ml
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Fresh mint leaves, for garnisha few
- Coconut cream, for garnish (optional)a drizzle
Các bước
- 1
Season beef cubes with salt and black pepper.
- 2
Heat oil in a large pot over medium-high heat. Sear beef until browned on all sides. Remove and set aside.
- 3
Sauté shallots and garlic until fragrant.
- 4
Add bruised green peppercorns, lemongrass, and star anise. Sauté for 1 minute.
- 5
Return beef to the pot. Add fish sauce, sugar, coconut milk, and beef broth. Stir well.
- 6
Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until beef is fork-tender.
- 7
Remove lemongrass and star anise. Adjust seasoning.
- 8
Serve in bowls, garnished with mint leaves and a drizzle of coconut cream if desired.
