Ingredients:
-1lbs beef brisket + 1lb beef tendons (or 2lbs beef brisket)
-4 carrots
-3 star anise
-1 stick of cinnamon about 4 inches long
-1 stalk of lemongrass
-1lbs beef brisket + 1lb beef tendons (or 2lbs beef brisket)
-4 carrots
-3 star anise
-1 stick of cinnamon about 4 inches long
-1 stalk of lemongrass
-2 bay leaves
-1/2 can (6oz) tomato paste
-1 large onion
-1 thumb size piece of ginger
-3 cloves of garlic
-1/2 tsp salt
-1 tbs dark soy sauce
-1 tbs oyster sauce
-2 tsp sugar
-“liquid” (water, coconut juice or broth)
-1/2 can (6oz) tomato paste
-1 large onion
-1 thumb size piece of ginger
-3 cloves of garlic
-1/2 tsp salt
-1 tbs dark soy sauce
-1 tbs oyster sauce
-2 tsp sugar
-“liquid” (water, coconut juice or broth)
Serve with bread or over noodles and blanched beans sprouts.
10:24 PM |
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Comments (12)
This look so yummy. My family simply love Vietnamese food. When we were in MEL we went to eat the beef noodle, lemon chicken almost every other day.
tt,
i'm gonna try this recipe tonight. i am excited, hoping that it will be like the one in restaurants :D i've tried a couple of your other recipes, they are awesome. can you tell me if the oyster and soy sauce are to be put in the soup, not the marinade, right?
hey, i was also wondering if adding basil and bean sprouts would make it even more delicious. it looks like you got some bean sprouts in there.
belle,
the recipe does not say to marinate the meat with the oyster sauce or soy sauce...so, yes it goes in the stewing liquid.
anon,
bean sprouts are only added if you're serving the stew with noodles.
I tried your recipe, and it turned out great! I used regular stewing beef though just to cut on some calories. Great website!
so we marinate the tendons after boiling??
Let's think logically....if you marinate the tendons first, then boil it then....won't the flavorings boil away?
This picture makes me homesick everytime for my mom's cooking. I live in NYC, and the Vietnamese culture here is so lacking.
Valerie
Hi Hoang Tam,
I really like your website,may I have some more idea,you can add some more << bean paste>> ,it is really good,I learn it from friend who used to have restaurant before.
This make me hungry. You usually do a great job of taking the picture and arranging it to look very appealing. (I guessing it is you who takes the picture)After all, part of eating is seeing. :-)
Oh hey, by the way, do you know how they make those bread for sandwich...the soft and fluffy kind that you would eat in a Vietnamese Banh Mi Thit or with with this dish: Banh mi thit bo kho? I know how to make bread...just not how to make them fluffy and soft like the one in the restaurant. Anyway many thanks ahead of time if you can help. If not, still many thanks away.. :-)
~Ann
Ann,
the texture of bread relies heavily on the oven used....bakeries have special bread ovens that are super hot and injects steam into the oven as the bread is loaded into it. The steam and the heat is what gives the bread it's signature texture and flavor. You just can't get the same results with a home oven.
Wow, I didn't know that? Thank Hoang.
Oh but I really want to make one like the professional. Do you think I could just use my bicycle pump to put air in there? lol kiddin...
Well, anyway now that I know how they do it and not the error of how much yeast I add, I could try to figure something out.
Where there's a problem there's a solution. All it takes is a creative person to keep trying different things until she get it. ;-) Oh and thanks again.
~Ann