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    Vietnamese lemongrass beef stew

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    Vietnamese lemongrass beef stew

    by Thuy Diem Pham

    • Preparation time: 20 minutes + marinating
    • Cooking time: 3 hours
    • Total time: 3 hours 20 minutes + marinating

    Serves: 4


    2 beef short ribs, approx. 300g each (or large chunks of stewing steak)
    1kg oxtail, in large pieces (from the meat counter)
    1 tsp vegetable oil
    4 stalks lemongrass, bashed
    2½ sticks cinnamon
    12g star anise
    60g piece ginger, sliced into thick pieces, then bashed
    4 Cooks’ Ingredients Lime Leaves
    1.5L coconut water
    2 x 150g packs baby topped carrots, washed and trimmed
    300g baby new potatoes, halved
    150g pack shiitake mushrooms

    For the marinade
    20g salt
    40g dark brown muscovado sugar
    2 tbsp fish sauce
    2 tbsp Amoy Light Soy Sauce
    2 cloves garlic, crushed
    1 heaped tsp paprika
    Pinch chilli powder
    2 tsp vegetable bouillon powder
    1 tsp black peppercorns, crushed
    1 tsp turmeric powder
    1 tsp Cooks’ Ingredients Curry Powder
    50ml toasted sesame oil

    To serve
    4 x 150g packs Amoy Straight To Wok Medium Noodles
    300g pack beansprouts, blanched (see Thuy’s Tip)
    25g pack Thai basil, leaves only
    25g pack coriander, leaves only
    2 large red chillies, sliced
    1 small onion, thinly sliced
    1 lime, cut into wedges
    1 baguette  


    1. Stir all the marinade ingredients together in a bowl. Add the 2 cuts of beef and mix thoroughly. Cover and place in the fridge for 3 hours, or overnight if possible.

    2. Heat the oil in a pan to a high heat. Toast the lemongrass, cinnamon, star anise and ginger for 3-4 minutes until charred. Set aside.

    3. For the stew, preheat the oven to 150°C, gas mark 2. Over a high heat, in a large flameproof, ovenproof casserole, add the meat and marinade and toss for 5-8 minutes, until the edges of the meat are golden and seared. 

    4. Turn off the heat, add the toasted spices and lime leaves, then pour over the coconut water. Cover the pan with a lid and place in the oven for 2½ hours.

    5. Remove from the oven, add the carrots and potatoes, re-cover and put back in for a further 25 minutes. Remove from the oven and add the shiitake mushrooms. Cover and return to the oven for 5 more minutes.

    6. Cook the noodles according to pack instructions. Divide them, and the meat from the ribs, between shallow bowls. Spoon over the remaining stew. Dress with the cooked beansprouts, basil, coriander, chilli, onion and a lime wedge to squeeze over. A Vietnamese stew is not complete without a crispy baguette to dip, so serve them together.

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