Vietnamese Malabar Spinach & Ground Beef Soup (Canh Mồng Tơi Nấu Thịt Bò Bằm)

Malabar spinach, known as Rau Mong Toi in Vietnamese is commonly found in Asian supermarkets. They grow on vines with heart-shaped leaves and white blossoms. They are also known as vine spinach, ceylon spinach or Chinese spinach. The leaves have a mild taste with a somewhat slimy texture when cooked. In this recipe, I’m cooking malabar spinach with ground beef (canh mong toi nau thit bo bam).

Beef and Broccoli Stir Fry (Thit Bo Xao Bong Cai Xanh)

Beef and broccoli stir fry (thịt bò xào bông cải xanh) is a classic stir fry made with thinly sliced beef sirloin and fresh broccoli florets, coated in a thick savory sauce. The beef is tender and silky. The broccoli is perfectly crunchy. Together they are a well-balanced tasty meal in a bowl that is sure to satisfy any hunger on a busy night.

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Korean BBQ: Easy Beef & Pork Belly Bulgogi Marinade

For this pork and beef bulgogi marinade recipe, I utilize a store-bought Korean BBQ sauce as a base and add a few extra ingredients to liven it up. I usually like to make my marinades from scratch. However, this particular brand is really delicious so why reinvent the wheel? This is a great Korean product to use when you are in a rush and need something tasty for a Korean BBQ.

Hanoi-Style Beef Noodle Soup with Wok-Seared Steak and Fried Garlic (Pho Tai Lan)

Pho Tai Lan is a type of Northern-style beef noodle soup where instead of raw slices of beef topping the bowl, it is thin slices of beef and lots of garlic wok-fried in beef fat (tallow). As you can imagine, this extra step adds a whole new level of of flavor to an already very flavorful noodle soup.

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Stir-Fried Water Spinach/Morning Glory with Beef (Rau Muong Xao Thit Bo)

Rau Muong, also known as water spinach and morning glory, is a leafy swamp vegetable that grows in abundance in Vietnam. Here in the States, you can find them in Asian grocery stores when they are in season. The prized part of the vegetable is the tender shoots. Most of the leaves are usually discarded as too much can give a dish a slimy texture.

Vietnamese Shaking Beef Recipe (Thit Bo Luc Lac)

Vietnamese Shaking Beef is seared cubed steak sauteed with garlic, onion, butter, and a soy marinade. The beef goes onto a bed of lettuce, watercress, tomato and/or cucumbers, and served with an optional lime-salt-and-pepper dipping sauce.

Vietnamese Green Papaya & Beef Jerky Salad (Gỏi Đu Đủ Khô Bò)

Gỏi Đu Đủ Khô Bò is a refreshing Vietnamese green papaya and beef jerky salad. It is topped with roasted peanuts, Thai Basil leaves and dressed in a sweet vinegary soy sauce. All the components in this salad create the perfect harmony of flavor and texture.

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Vietnamese Beef & Watercress Salad (Bo Xao Xa Lach Xoong)

The most traditional and popular way to use watercress in Vietnamese home cooking is in a salad with stir-fried beef and a tangy vinegar fish sauce dressing (Bo Xao Xa Lach Xoong). This can be served as a simple appetizer or one of the many sides dishes in a traditional home cooked Vietnamese meal.

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Vietnamese Beef & Tomato Stir Fry Recipe (Thit Bo Xao Ca)

Tomatoes and beef go together nicely. They are often found in stir fries in many Asian countries, and there are many variations of the recipe. Like all stir fries, this Vietnamese Beef and Tomato Stir Fry recipe, or Thit Bo Xao Ca, cooks up quickly and is pretty much fool-proof. You are basically throwing everything together in a wok. What's more simple than that?

Side Dishes, stir fry, beef, meal prepVicky PhamMarch 6, 2016Asian Beef Tomato Stir Fry, Vietnamese Beef Tomato Stir Fry Recipe, Thit Bo Xao Ca, Stir Fry Recipe, Beef Tomato Stir Fry Recipe, beef Comments