Hanoi Braised Beef

Serves 6 Prep Time 20 minutes   Cook Time 4 hours 20 minutes   Rated:

OK, so 2020 we had a fully booked foodie trip scheduled to Vietnam, and of course we all know what happened there! But we managed to get 2023 Vietnam foodie feast locked and loaded. YAY.

I visited Hanoi many years ago and was charmed by the French influence in the faded architecture, the floral tree lined streets, the pastries and baguettes, the much needed gelato on a steamy hot day, and the many French restaurants with amazing food at really affordable prices.

This French influence is not felt elsewhere in the country and people from Saigon and then further north in Hoi An or Hué (pronounced hway) will all tell you that their cuisine is superior. Visiting Vietnam is like visiting many countries all in one beautiful, colourful clash of cuisines and cultures and sensibilities. I love it and I look forward to visiting again.

In the meantime, this is my salute to Hanoi, not spicy at all, and just so flavourful that you will find yourself returning again and again for another bowlful of its steaming goodness. Better get those authentic rice noodles happening too kids. You cannot have too many!

If you don't have a copy of The Weekend Table yet, we have almost an entire chapter devoted to Travelling food, and it includes many many Vietnamese recipes!

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Preheat oven to 140°C. Heat a large heavy based casserole dish over medium-high heat. Drizzle in some EVOO.


Toss the beef cubes in flour. set aside.


Place EVOO, onion, lemongrass, chilli and ginger into the Thermomix bowl. Chop 5 sec/speed 6. Pour into the heated casserole dish and cook, stirring for a few minutes. Add star anise, bay leaf, cinnamon stick, five spice and white pepper. Cook for a few more minutes.


Add tomato paste, tinned tomatoes, carrots, potatoes, sugar, stock, soy sauce, fish sauce, salt and beef. Stir to combine and place, covered into the oven for 4 hours.


Prepare rice noodles well in advance, or use a packaged variety from your local Asian grocer. Cook rice noodles as per instructions.


Serve ladled over rice noodles, with plenty of coriander and Vietnamese mint leaves to finish.

Served with

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