Vietnamese · Dinner
Beef Stew Soup
Vietnamese-style beef stew soup built on a five-spice and lemongrass beef broth, thickened with shredded beef and a soft-boiled egg for protein. Braised beef chuck simmers with carrot, daikon, star anise and cinnamon until fork-tender, then ladled over rice noodles with fresh herbs, lime and chili.
$6
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.8gProtein
21.4gFat
52.3gCarbs
9.2gSugar
5.6gFiber
1780mgSodium
327mgChol
6.9gSat Fat
1180mgPotassium
110mgCalcium
6.8mgIron
3.9mcgVitamin B12
18mgVitamin C
Goes well with
Vietnamese Lager or Light Beer (e.g. Saigon, Tiger)
local
Vietnamese Iced Coffee (Cà Phê Đá)
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes and pat dry. Smash the lemongrass stalk with a knife to release its oils. Mince the ginger and garlic.
2
Sear
Heat the vegetable oil in a heavy pot over medium-high heat and brown the beef cubes in a single layer for 5 minutes, turning once, until deeply browned.
3
Bloom
Add the ginger, garlic, star anise, cinnamon and paprika to the pot and stir over medium heat for 1 minute until fragrant and glossy in the rendered fat.
4
Braise
Stir in the tomato paste, fish sauce, beef stock and water. Add the lemongrass, bring to a boil, then reduce to low and cover. Simmer 75 minutes until beef shreds easily.
5
Simmer
Add the carrot and daikon and continue simmering uncovered over medium-low heat for 12 minutes until vegetables are tender when pierced.
6
Boil
In a separate small pot of boiling water over high heat, cook the rice noodles for 3 minutes until soft and translucent, then drain.
7
Plate
Place drained noodles in a deep bowl, ladle beef, vegetables and broth over top, season with salt and pepper. Top with halved soft-boiled egg, scatter cilantro, scallion and mint over surface. Serve with lime wedge and sliced chili on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g beef chuck, cut into 1-inch cubes
- 22 stalk lemongrass, smashed
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 whole star anise pod
- 1/2 tsp1/2 tsp cinnamon-ground
- 1 cup150g carrot, chunked
- 2/3 cup100g daikon, chunked
- 4 tbsp4 tbsp tomato-paste
- 2 tbsp2 tbsp fish-sauce
- 2 tsp2 tsp paprika
- 1 cup240ml beef-stock
- 1 1/2 cup360ml water
- 22 large eggs, soft-boiled and halved
- 3 1/2 oz100g rice-noodles, dry weight
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp scallion
- 2 tbsp2 tbsp mint
- 22 lime wedge
- 11 fresh chili
- 2 tsp2 tsp vegetable-oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black-pepper
