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Vietnamese Beef Pot

Serves 4 to 6 Entree meat

Vietnamese Beef Pot

Vietnamese Beef Pot is a beloved staple found on home tables across Vietnam, showcasing the essence of everyday family dining. This dish, steeped in tradition and simplicity, is often prepared without ceremony, yet with an intuitive touch that speaks volumes of the cook's experience. It's typically enjoyed during cozy family meals, where the focus is on hearty, satisfying flavors that bring comfort and warmth.

Rich and subtly complex, the beef pot melds tender cubes of beef with the natural sweetness of carrots and the aromatic depth of onion. Generously seasoned with salt and black pepper, the dish achieves a harmonious balance that is both robust and soothing. This is a dish meant for sharing, inviting everyone at the table to savor each mouthful in a communal, unpretentious setting.

Ingredients

  • 800 gbeef cubes
  • 2carrots
  • 1onion
  • 2 tbspoil
  • 500 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Start by seasoning 800 g of beef cubes with a generous sprinkle of fine sea salt and freshly ground black pepper. Toss the cubes to ensure each piece is well-coated with the seasoning. This step enhances the flavor of the beef and helps to tenderize it slightly before cooking.
  2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in a single layer, ensuring not to overcrowd the pot. Brown the beef on all sides until each piece develops a deep, rich color, which should take about 3-4 minutes per side. This browning process is crucial for building a robust flavor base for the dish.
  3. While the beef is browning, peel and slice 2 carrots into thick rounds and chop 1 onion into large chunks. These vegetables will add sweetness and depth to the dish as they cook.
  4. Once the beef is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and carrot slices. Sauté them over medium heat, stirring occasionally, until the onions become translucent and the carrots start to soften, which should take about 5 minutes. This step allows the vegetables to absorb the flavorful fond left from the beef.
  5. Return the browned beef cubes to the pot with the sautéed vegetables. Pour in 500 ml of water, ensuring the beef and vegetables are just covered. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a lid and let it braise gently. The beef is ready when it is tender and can be easily pierced with a fork, and the broth has a rich, aromatic scent.
  6. Taste the broth and adjust the seasoning with more fine sea salt and black pepper if necessary. The flavor should be balanced, with a savory depth from the beef and a subtle sweetness from the carrots and onions.
  7. Serve the Vietnamese Beef Pot hot, accompanied by steamed rice, crusty bread, or a fresh salad. This dish is meant to be enjoyed family-style, with everyone sharing from the pot.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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