Vietnamese-Style Beef Stew


Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom's Hot Wok

Ken Hom's Hot Wok

By Ken Hom

Published 1996

  • About

This recipe is a Vietnamese version of beef stew that is similar in some ways to the Chinese one. However, the seasonings are slightly different, with the use of aromatic lemon grass.

Be sure to use an inexpensive cut of beef such as brisket or shin. This is a perfect dish for a cold winter’s night. Plain steamed rice is an ideal accompaniment to this hearty and very tasty dish. The stew can also be made and allowed to cool, then re-heated later, garnished and served.