Vietnamese · Lunch
Vietnamese Beef Stew Sandwich
Braised beef chuck simmered with lemongrass, star anise, cinnamon and fish sauce until fork-tender, then tucked into a split baguette with pickled daikon and carrot, cucumber, cilantro and mayonnaise. The stew's aromatic broth soaks into the crust, echoing bo kho served banh-mi style at Vietnamese roadside stalls.
$5
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
642Calories
36.8gProtein
26.4gFat
58.3gCarbs
11.2gSugar
4.6gFiber
1780mgSodium
103mgChol
7.9gSat Fat
760mgPotassium
85mgCalcium
5.4mgIron
2.8mcgVitamin B12
9mgVitamin C
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Cut the beef chuck into 1.5-inch cubes and pat dry with paper towel so it sears rather than steams.
2
Pickle
Toss the julienned carrot and daikon with rice vinegar and sugar in a small bowl; set aside 15 minutes until translucent and tangy-sweet.
3
Sear
Heat vegetable oil in a heavy pot over high heat and brown the beef cubes on all sides for 4 minutes until a deep golden crust forms.
4
Braise
Add onion, garlic, tomato paste, lemongrass, star anise and cinnamon; sauté 2 minutes. Pour in beef stock and fish sauce, bring to a boil, then simmer covered over low heat for 80 minutes until beef is fork-tender.
5
Build
Split the baguette, spread mayonnaise inside, then layer braised beef with gravy, pickled vegetables, cucumber and cilantro.
6
Plate
Slice the sandwich in half and serve while the bread is crisp outside and soaked with gravy inside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 22 baguette roll, about 6 inches
- 22 stalk lemongrass
- 22 star anise pod
- 1/2 tsp1/2 tsp cinnamon-ground
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 11 onion
- 1 cup240ml beef stock
- 2 tbsp2 tbsp tomato paste
- 11 carrot
- 11 daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 44 cucumber slices
- 2 tbsp2 tbsp mayonnaise
- 4 sprigs4 sprigs cilantro
- 2 tbsp2 tbsp vegetable oil
