Vietnamese Beef Stew is PERFECT for Rainy Days!

cold rainy days are here and nothing beats a big bowl of hot and comforting soup or stews you're gonna fall in love with this vietnamese beef stew with noodles yum hey everyone i'm flo dude is behind the camera and we're all about simple food simple faith now aside from faux which is my absolute favorite dish to order in a vietnamese restaurant my second favorite is vietnamese beef stew and they serve it with noodles or they also serve it with a baguette on the side and sometimes with rice but my favorite really is with the noodles and so we're making vietnamese beef stew that's a little bit more soupy so that we can have it with the noodles we are going to use this cut of meat today i've used it before it is called beef finger meat because they're in long strips like fingers and they come packaged in a vacuum sealed pack but it is so delicious because this cut of meat is actually found in between the bones where the short ribs and i believe rib roasts or prime rib is found so you can only imagine it's quite fatty and it's very very tasty we have used it in burgers we grind it up and it's so so juicy we love using it in stews we've also have a recipe for it um like barbecued boneless ribs you've got to check it out it's so so i can't even describe so delicious they are not attractive pieces of meat and you can see that they're almost like scraps which makes them perfect for stews and that sort of thing there's this little piece of fat or membrane or something along the back side of it and you can remove it if you like because it is a little bit tough but when we're pressure cooking it it does soften it a bit but i will remove some of it sometimes they're easy to remove with just like peeling with your fingers otherwise you can use a knife so i did remove all of the membrane and some extra fat because you all know that dude is all about the mouth feel and he hates having that in his mouth meanwhile my father-in-law would be appalled that i removed all the tasty bits i have three pounds of finger meat and i'm going to cut them into about one and a half to two inch pieces so you're talking about a size like this they're quite thin so you know they're uneven but you want them to be bite-sized so they be easier to eat once they're cooked down okay we're just going to marinate the beef with two tablespoons of fish sauce and of course i'm just eyeballing one tablespoon of soy sauce one tablespoon of brown sugar one teaspoon of a chinese five spice powder just mix it all up i'm gonna let this marinate while we prepare the rest of the ingredients i'm using three stalks of lemongrass and lemongrass is pretty long but you only use about this much of it so i'm going to just prepare it take off the little end piece and take off the first couple of layers oh it smells so yummy i love the smell of lemon so i'm just going to bruise it and actually getting a mallet out would be helpful i'm going to use a mallet because i just want to bruise it and it does a way better job than using the back of a knife or the side of a knife okay and i'm just going to cut it right about here and it's going into the pressure cooker so i don't really like to have bits of lemongrass like chopped up because i find that the tougher pieces sometimes get stuck in my teeth and i don't like that feeling so we just want the flavor of the lemongrass that's why that's why we bruised it instead same with the ginger i have an ounce whoops i have an ounce of ginger two giant thumb size pieces and i'm just going to bruise these as well instead of slicing it up if you want to slice it up into smaller pieces that's totally up to you you can totally do that also using three large shallots and i actually grew these in the garden so i'm super excited to be able to use them amazing it is amazing actually grew food that we can eat i'm just gonna cut them up into smaller pieces so they can use my chopper and along with three large cloves of garlic that i also grew and i find that garlic that is homegrown is way more flavorful and juicy than what i have been able to find in the stores [Applause] all right so simple right otherwise you can chop it up by hand no thanks okay i'm just using a small bunch of cilantro and this is just for garnish and for extra fresh flavor at the end if you don't like cilantro or you have that jean that prevents you from liking cilantro you don't have to use it and you can just use as little or as much as you like we are cutting up about a quarter cup i removed some of the thicker stems but we like the little bits of cilantro stems in with the stew also using two stalks of green onion and we're also going to just chop this up this is also for garnish at the end and to add some freshness and if you don't want to add it you don't have to we like the extra flavors the meat has been marinating for about half an hour and it smells so good and we haven't even done anything yet we're using the instant pot today and we're going to put it on saute mode adjust it to more means the pot will be hotter than normal and we're going to put a sear on the meat so that we can give it some added flavor adding about a tablespoon or so of vegetable oil and i'm just going to i'm going to remove this bottle before i knock it over which i am very able to do you want them to be somewhat spaced so that they can get a good crisp on them and not just uh steamed so you're gonna have to do this in multiple batches just gonna turn them over we're just gonna sear like two sides of it so it's not like we're steering every side just want some brown bits and this will just add to the flavor of the stew we're only searing them for about two minutes per side [Music] nice color yeah looks oh my goodness i can't even wait until it's all said and done by the way when you're doing your second or third batches you don't have to add more oil because there's a lot of fat coming out of this beef but if you're using like a stew meat or something that's more lean then you might have to add a little bit more fat oil to get a good sear on them okay once the beef is done put it all in this bowl i'm going to cancel the saute mode and turn it down to just a regular saute heat level and we're going to add our shallots and garlic at this time [Music] now we're talking about all the brown bits inside your pot as well that's going to add to the flavor okay and even the juices from the onion is already starting to deglaze the bottom of the pot and if you guys can just smell it it smells just amazing deep deep aroma yep look at that and you do want to scrape up all the brown bits at the bottom because if you don't your pot is going to give you that overheat or burn message what when it's really not burning but it could be putting in our aromatics as well so i've got a piece of cinnamon stick three star nice and three whole cloves along with our ginger and lemongrass i'm just going to cook this up a little bit heat it through and that just kind of i think the word is helps the spices to blossom which means it helps the spices to give its full aroma and flavor in whatever you're cooking oh my goodness i totally forgot about the carrots so i have just a small bunch of carrots so there's six kind of little ones and i'm gonna cut them into big chunks i've already scrubbed them clean and i'm gonna cut them into bigger chunks because the instant pot will cook them at the same time as the meat and the bigger they are the less likely that they're going to turn into like total mush right does that make sense if you cut them into smaller pieces they're just going to melt into your stew and you don't want that all right so the aromatics have been cooking for about two to three minutes and remember we want to scrape off the bottom brown bits so i'm just going to add a little bit of my broth and i'm using beef broth and that will just help to loosen up those brown bits just make sure it's all clean down there so we really don't want the pot to be freaking out in the middle of cooking turning off the saute mode [Music] okay adding my beef back in all of it including any juices from the bottom of the bowl okay carrots are going right on top four cups of beef broth two tablespoons of fish sauce and one tablespoon of ketchup mannis which is a dark soy sauce and if you don't have this you can use a dark soy with a little bit of sugar or just use regular soy sauce and a little bit of sugar it's this dark soy sauce is quite yummy it's almost molasses like in consistency but they use this in a lot of southeast asian cooking and if you can add this to your list of sauces to keep on hand it's a good one and i'm also adding three tablespoons of tomato paste and i keep my tomato paste in these little discs that i've made from the can of tomato paste what i find is with tomato paste they come in a little can most recipes will ask for a tablespoon and then what do you do with it so i flatten them out into about a tablespoon per disk in between parchment paper and i store it in the freezer that's about probably two tablespoons stick it in there [Applause] and another half of a disk that's about three tablespoons all right put the lid on locking into place making sure the sealing knob is on sealing and i'm using high pressure for 30 minutes and that is it once it's done cooking i let it natural release for about 15 minutes and it completely released all the pressure in the pot but you don't have to i think it's just wise if you're doing a lot of soup it looks and smells so so good one of the things i love about this recipe is that i can just set it forget it and come home and dinner will be ready i'm gonna skim off the fat don't disturb it because the fat has already floated to the top it'll be easier for you to skim believe it or not this is all fat it's only because of this cut of meat is quite fatty right if you're using a leaner cut you may not have much fat to skim at all if any all right so this is it i'm just going to show you the broth if you order it in the restaurants often it's more red and i think they use sometimes they use paprika maybe they use a little bit more tomato in there to make it more red but it doesn't matter they'll still be super tasty all right and if you get a chance just pick out some of these things star knees cloves because you don't want to serve that but i'm only picking them out if i see it so these are the noodles that we will be serving it with these are called rice stick noodles and it's in a medium size which is generally what you find in restaurants and you can get smaller ones or larger ones but this is the one that we are using they just take about six to eight minutes to cook in boiling water and we're just going to spoon some of the soup and beef and carrots over top a little bit of cilantro a little bit of green onions i have some thai basil that i will let dude add on his own if you'd like i didn't chop them up because thai basil or any basil tends to brown really quickly after you've chopped them so it's better to just serve it with and they can people can rip it up and put it in their stew are you all ready for yup the taste [Music] excited always excited when we can replicate the taste of some of our favorite foods at home at dare i say a fraction of the cost so cool that we have basil this thai basil at home so what i do at the restaurants they they serve it up in uh big bunches like this i just rip them off and if they're bigger rip off into smaller pieces and i put it right in so i get that contrast of the cooked food with the very fresh basil and talk about the aroma explosion in here this [Music] dude oh awesome mouthfeel thank you for taking off that membrane and the associated fat the texture of the meat is amazing in that there is marbling yeah you still get some of the grizzle but the gristle goes well with the overall mouthfeel the texture and with the noodles and the the carrots ah the carrots stayed intact not obliterated into the stew itself oh so good mmm and the flavors [Music] layers upon layers complex but so homey so slurp worthy well good all right thanks dude i did steal a taste and i have to say it is so so good if you find that you need a little bit more salt just add a little bit more fish sauce and adjust it to your own taste for more vietnamese recipes check it out i will see you over there [Music]

Channel: Flo Lum

Views: 95,283

Keywords: simpleordinaryjoyful, flomade, simple ordinary joyful, flo lum, Vietnamese beef stew, Vietnamese food, Vietnamese noodles, Pho, Bo kho

Id: qEyh0MdYgoY

Length: 18min 50sec (1130 seconds)

Published: Sun Sep 19 2021