Photograph of the finished Rice Noodles with Beef Stew

Vietnam · Hủ tiếu bò kho

Rice Noodles with Beef Stew

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 3.1 lb
  • Photograph of Hu tieu rice noodles Hu tieu rice noodles 1.6 lb
  • Photograph of Carrot Carrot 2
  • Photograph of Lemongrass Lemongrass 4.2 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 1.1 oz
  • Photograph of Curry powder Curry powder 1.4 oz
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Tomato Tomato 8
  • Photograph of Sawtooth coriander Sawtooth coriander 3.5 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Cut the beef into 4 cm cubes, then marinate with curry powder, chopped lemongrass, and fish sauce for 1 hour.
  2. 2 Roast the cinnamon sticks in a dry pan for 40 seconds, then tie the bag to a cloth bag for easy removal.
  3. 3 Pan-fry the beef chunks for 5 minutes, then sauté the chopped tomatoes for 5 minutes to make a sauce.
  4. 4 Pour enough water to cover the beef twice its size, as this dish requires plenty of water for the noodle soup.
  5. 5 Simmer over low heat for 80 minutes, then add the carrot cubes and cook for another 20 minutes.
  6. 6 Blanch the rice noodles, then ladle in the beef and broth, and sprinkle with shredded coriander.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 5: high-pressure cooking for 30 minutes, then release the pressure naturally; add the carrots after opening the lid and cook for 15 minutes.

Start cooking