Hanoi Braised Beef
OK, so 2020 we had a fully booked foodie trip scheduled to Vietnam, and of course we all know what happened there! (We are feeling our way towards an Aussie based 2022 foodie trip, so stay tuned!)
I have noticed as zero travel has been a thing for longer and longer here in Australia, I am craving these sorts of dishes, spicy, fragrant, flavour filled dishes from far flung places. 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 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 returning.
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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Kilo Beef-chuck cut into large cubes
- 20 Grams Plain Flour
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Brown Onion
- 3 lemongrass stalks, white part only
- 2 Red Chillie(s)
- 20 Grams Fresh Ginger
- 4 Star anise
- 1-2 Bay Leaf fresh or dried
- 1 Cinnamon Stick(s)
- 1 Tablespoon five spice powder
- 1 Tablespoon White Pepper
- 100 Grams Tomato Paste
- 2 x 400g Tins Diced Tomatoes
- 2 Bunches baby carrots, whole, peeled
- 6 potatoes, peeled and cubed
- 2 Tablespoons Raw Caster Sugar BUY
- 1 Litre liquid beef stock
- 1/2 Cup Soy Sauce
- 1/4 Cup Fish Sauce
- 1 Pinch Pink Salt Flakes BUY
- 1 Batch Fresh Rice Noodles ready to serve Recipe
- Fresh Coriander leaves, for garnish
- 1 Handful Vietnamese mint leaves for serving
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.
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