Vietnamese-inspired beef stew
Ingredients:
Wagyu beef neck: 1 kg (cut into large cubes)
Fish sauce: 50 ml
Brown sugar: 50 g
MSG: 3 tbsp
Coriander powder: 2 tbsp
Cumin powder: 2 tbsp
Mexican chili powder: 3 tbsp
Canned tomatoes: 500 g
Shallots: 5, finely diced
Onions: 3, finely diced
Ginger: 50 g, finely diced
Garlic: 3 bulbs, finely diced
Lemongrass: 4 sticks, finely chopped
Pineapples: 2, diced
Coriander (stems and leaves): 2 bunches
Carrots: 4, diced
Method:
Marinate the Beef
Combine the wagyu beef neck with fish sauce, brown sugar, MSG, coriander powder, cumin powder, and Mexican chili powder. Mix well and set aside to marinate.
Prepare Aromatics
Finely dice the shallots, onions, ginger, garlic, and lemongrass.
Cook the Base
Heat oil in a large pot and sauté the aromatics until softened and fragrant.
Sear the Beef
Add the marinated beef cubes to the pot and sear on all sides until browned.
Build the Stew
Add the canned tomatoes, pineapples, carrots, and coriander stems to the pot.
Bring the mixture to a rolling boil, then reduce the heat to a simmer.
Cover and cook for about 4 hours, or until the beef is fork-tender. Remove the coriander stems.
Serve
Spoon the stew over carbs (spaghetti, rice, or rice noodles).
Garnish with chopped coriander, Thai chili, bean sprouts, basil, and mint.
Finish with a drizzle of fish sauce for added flavor.
Inspiration:
This dish was inspired by a visit to a friend's house, where her mother was making Bo Kho, a classic Vietnamese beef stew traditionally served with banh mi bread. Watching her cook was a heartwarming experience—there’s something special about seeing family recipes passed down through generations.
One secret I learned that day was using pineapple to tenderize the meat. Pineapple contains enzymes that break down the tough texture of cuts like beef neck, making it an excellent choice for this dish. Not only does it tenderize the meat, but it also adds a subtle acidic kick that ties everything together beautifully.
This version combines the comforting essence of Bo Kho with the creativity of serving it over spaghetti, blending tradition and innovation in a way that warms both the heart and the palate.
A picture of traditional Vietnamese Bo Kho (Beef Stew) above and a picture of my spaghetti version below