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! 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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Need
- 1 Kilo Beef-chuck cut into large cubes
- 20 Grams plain flour BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 brown onion
- 3 lemongrass stalks, white part only
- 2 red chilli
- 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 or cilantro leaves, for garnish
- 1 Handful Vietnamese mint leaves for serving
Do
- 1
Preheat oven to 140°C. Heat a large heavy based casserole dish over medium-high heat. Drizzle in some EVOO.
- 2
Toss the beef cubes in flour. set aside.
- 3
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.
- 4
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.
- 5
Prepare rice noodles well in advance, or use a packaged variety from your local Asian grocer. Cook rice noodles as per instructions.
- 6
Serve ladled over rice noodles, with plenty of coriander and Vietnamese mint leaves to finish.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
