做法
- 把牛肉块用鱼露、五香粉和一大勺咖喱粉腌至少1小时,最好4小时。
- 做胭脂油:把4大勺油与胭脂籽以小火加热5分钟。过滤丢弃籽。油应深橙红色。
- 在厚锅中以中高火加热胭脂油。把牛肉分批煎4分钟每批,各面金黄。捞出。
- 在同一锅加剩余2大勺中性油,煮洋葱6分钟至软化。加大蒜、姜、香茅、八角、月桂叶和剩余咖喱粉;炒2分钟至香气四溢。
- 加番茄膏搅90秒——应略变深。把牛肉和汁水倒回。倒入高汤和椰水;肉应刚好淹没。加糖。
- 煮至微沸,盖盖,最低火炖90分钟。加胡萝卜再炖30分钟,直到肉和胡萝卜都软嫩,汤汁收成光亮油红的酱。撒香草。配脆面包(banh mi)蘸或粗米粉上桌。
Common questions
Can 越南牛肉炖菜 be made ahead?
越南牛肉炖菜 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 150 minutes.
Is 越南牛肉炖菜 spicy?
越南牛肉炖菜 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 越南牛肉炖菜 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 越南牛肉炖菜 to make at home?
越南牛肉炖菜 sits at intermediate difficulty — total time about 175 minutes. The ingredients are not unusual but the timing requires attention.
Can 越南牛肉炖菜 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Bò kho是越南对法式daube的回应——牛肉炖菜通过殖民厨房传入越南,经过一个世纪用胭脂籽、香茅、鱼露和八角越南化。这道菜在西贡早餐车上卖,舀进碗里配大块脆banh mi蘸;也作为午餐面汤盖在粗米粉上(bo kho banh mi或bo kho hu tieu)。汤的红色信号大量胭脂籽;棕色bo kho说明厨师跳过了步骤。
