20 Spicy Vietnam Beef Recipes Delicious

Ready to spice up your dinner routine? Dive into the vibrant flavors of Vietnam with our roundup of 20 Spicy Beef Recipes that promise to deliver a delicious kick to your meals. Perfect for home cooks looking to explore new cuisines, these dishes blend fiery spices with rich, savory beef for unforgettable dinners. Let’s turn up the heat and get cooking—your taste buds will thank you!

Pho Bo (Vietnamese Beef Noodle Soup)

Gather around for a comforting bowl of Pho Bo, a Vietnamese beef noodle soup that’s both aromatic and deeply satisfying. This dish combines tender slices of beef with a rich, spiced broth and silky rice noodles for a meal that’s as nourishing as it is flavorful.

Ingredients

– 2 lbs beef marrow bones
– 1 lb beef chuck, thinly sliced
– 8 cups water
– 1 large yellow onion, halved
– 3-inch piece ginger, sliced
– 2 star anise pods
– 1 cinnamon stick
– 1 tbsp coriander seeds
– 1 tbsp fennel seeds
– 1 tbsp sugar
– 2 tbsp fish sauce
– 8 oz dried rice noodles
– 2 scallions, thinly sliced
– 1/2 cup cilantro leaves
– 1 lime, cut into wedges
– 2 Thai chilies, thinly sliced (optional)

Instructions

1. Preheat oven to 425°F. Roast beef bones, onion halves, and ginger on a baking sheet for 30 minutes until lightly charred.
2. Transfer roasted bones, onion, and ginger to a large pot. Add water, star anise, cinnamon, coriander, and fennel seeds. Bring to a boil, then reduce heat to a simmer. Skim off any impurities that rise to the surface.
3. Simmer broth uncovered for 3 hours, adding more water if necessary to keep bones submerged.
4. Strain broth through a fine-mesh sieve into a clean pot. Discard solids. Stir in sugar and fish sauce. Keep warm over low heat.
5. Soak rice noodles in hot water for 15 minutes until soft. Drain and divide among 4 bowls.
6. Top noodles with thinly sliced beef chuck. Ladle hot broth over beef to cook it slightly.
7. Garnish with scallions, cilantro, lime wedges, and Thai chilies if using.
Tip: For a clearer broth, avoid stirring once the broth starts simmering.
Tip: Charring the onion and ginger adds depth to the broth’s flavor.
Tip: Slice the beef as thinly as possible for quick cooking in the hot broth.
The broth should be fragrant and clear, with the beef tender and the noodles perfectly chewy. Serve with extra lime wedges and chilies on the side for adjusting flavors to taste.

Bo Luc Lac (Vietnamese Shaking Beef)

Rustle up a vibrant, flavorful dish that’s as fun to make as it is to eat. Bo Luc Lac, or Vietnamese Shaking Beef, combines tender cubes of beef with a bold marinade and crisp vegetables for a meal that’s both satisfying and quick to prepare.

Ingredients

• 1.5 lbs ribeye steak, cut into 1-inch cubes
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 red onion, thinly sliced
• 2 cups watercress, trimmed
• 1 tbsp vegetable oil
• 1 tsp freshly ground black pepper

Instructions

1. In a bowl, combine ribeye cubes with soy sauce, fish sauce, sugar, garlic, and black pepper. Marinate for 15 minutes at room temperature.
2. Heat clarified butter in a large skillet over high heat until shimmering, about 1 minute.
3. Add marinated beef in a single layer. Sear for 2 minutes without stirring to develop a crust.
4. Flip beef cubes and sear for another 2 minutes for medium-rare. For well-done, cook an additional minute per side.
5. Remove beef from skillet and set aside. Keep warm.
6. In the same skillet, add vegetable oil and red onion. Sauté over high heat for 1 minute until slightly softened.
7. Return beef to skillet. Toss everything together for 30 seconds to combine flavors.
8. Arrange watercress on a serving platter. Top with beef and onion mixture.

The beef should be juicy with a caramelized exterior, contrasting beautifully with the crisp watercress. Serve immediately with steamed rice or baguette for a complete meal.

Bo Kho (Vietnamese Beef Stew)

Savory and aromatic, Bo Kho is a Vietnamese beef stew that combines tender meat with a rich, spiced broth. Perfect for a comforting meal, it’s a dish that warms you from the inside out.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp five-spice powder
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 4 cups beef stock
• 2 star anise pods
• 1 cinnamon stick
• 2 carrots, peeled and cut into 1-inch pieces
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat clarified butter in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, searing until browned on all sides, about 3 minutes per side. Work in batches if necessary.
3. Reduce heat to medium, add diced onion and minced garlic, sautéing until translucent, about 2 minutes.
4. Stir in tomato paste, five-spice powder, fish sauce, and brown sugar, cooking until fragrant, about 1 minute.
5. Pour in beef stock, scraping the bottom of the pot to release any browned bits.
6. Add star anise and cinnamon stick, bringing the mixture to a simmer.
7. Cover and reduce heat to low, simmering for 1.5 hours until beef is tender.
8. Add carrot pieces, continuing to simmer uncovered for an additional 30 minutes.
9. Remove from heat, stir in lime juice, and adjust seasoning if necessary.
10. Garnish with chopped cilantro before serving.

Yield: The beef should be fork-tender, with carrots offering a slight crunch. Serve over rice noodles or with a crusty baguette to soak up the flavorful broth.

Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup)

Mouthwatering and robust, Bun Bo Hue is a spicy Vietnamese beef noodle soup that packs a punch. Perfect for those who crave depth and heat in their bowls.

Ingredients

• 1 lb beef shank, sliced into 1/2-inch pieces
• 1 lb pork hocks
• 8 cups beef broth
• 2 tbsp lemongrass, finely chopped
• 1 tbsp shrimp paste
• 2 tbsp chili oil
• 1 tbsp sugar
• 1 tbsp fish sauce
• 1 lb rice vermicelli noodles
• 1 cup bean sprouts
• 1/2 cup cilantro, chopped
• 1/2 cup green onions, sliced
• 1 lime, cut into wedges

Instructions

1. In a large pot, bring beef broth to a boil over high heat.
2. Add beef shank and pork hocks to the pot. Reduce heat to medium and simmer for 1.5 hours, skimming off any foam that rises to the top.
3. Add lemongrass, shrimp paste, chili oil, sugar, and fish sauce to the pot. Stir well and simmer for another 30 minutes.
4. While the broth simmers, cook rice vermicelli noodles according to package instructions. Drain and set aside.
5. Prepare bean sprouts, cilantro, green onions, and lime wedges for garnish.
6. Remove pork hocks from the broth. Slice the meat and return it to the pot.
7. Divide cooked noodles among bowls. Ladle hot broth and meat over the noodles.
8. Garnish with bean sprouts, cilantro, green onions, and a squeeze of lime.

Vibrant and aromatic, this dish offers a harmonious blend of spicy, savory, and tangy flavors. Serve with extra chili oil on the side for those who dare to turn up the heat.

Vietnamese Beef and Lemongrass Skewers

These skewers pack a punch with vibrant flavors and a quick cook time.

Ingredients

• 1 lb beef sirloin, thinly sliced against the grain
• 2 stalks lemongrass, tender inner parts only, finely minced
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp freshly ground black pepper
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, combine beef sirloin, lemongrass, fish sauce, sugar, honey, garlic, vegetable oil, and black pepper. Marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. Thread the marinated beef onto soaked bamboo skewers, folding the slices accordion-style for even cooking.
3. Preheat grill to medium-high (400°F). Grill skewers for 2-3 minutes per side, or until beef is caramelized and reaches desired doneness.
4. Tip: Do not overcrowd the grill to ensure each skewer cooks evenly.
5. Tip: Baste skewers with leftover marinade during the first minute of grilling for extra flavor.
6. Tip: Let skewers rest for 2 minutes before serving to allow juices to redistribute.

Beef skewers emerge juicy with a charred, sweet-savory crust. Serve atop vermicelli noodles or with a side of nuoc cham for dipping.

Vietnamese Beef Meatball Banh Mi

Bold flavors and textures define this Vietnamese Beef Meatball Banh Mi, a sandwich that’s as satisfying to make as it is to eat. Perfect for a quick lunch or a hearty dinner, this dish combines savory, sweet, and spicy elements in every bite.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper, freshly ground
• 1 tbsp vegetable oil
• 4 French baguettes, halved lengthwise
• 1/2 cup mayonnaise
• 1/4 cup pickled carrots and daikon
• 1/4 cup fresh cilantro leaves
• 1 jalapeño, thinly sliced

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, fish sauce, sugar, garlic powder, onion powder, and black pepper. Mix until just combined to avoid tough meatballs.
3. Form the mixture into 12 equal-sized meatballs. Place on the prepared baking sheet.
4. Bake for 20 minutes, or until the meatballs reach an internal temperature of 160°F.
5. While the meatballs bake, heat vegetable oil in a skillet over medium heat. Toast the baguette halves until golden, about 2 minutes per side.
6. Spread mayonnaise on the bottom halves of the baguettes. Top with meatballs, pickled carrots and daikon, cilantro, and jalapeño slices.
7. Close the sandwiches with the top halves of the baguettes. Serve immediately.

Perfectly balanced, the meatballs are juicy and flavorful, contrasting with the crisp baguette and tangy pickles. For an extra kick, drizzle with sriracha before serving.

Vietnamese Beef Curry

Fragrant and deeply savory, this Vietnamese Beef Curry brings warmth to any table with its rich flavors and tender meat.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Vietnamese curry powder
• 1 can (13.5 oz) coconut milk
• 2 cups beef stock
• 2 carrots, peeled and cut into 1-inch pieces
• 2 potatoes, peeled and cut into 1-inch cubes
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp salt

Instructions

1. Heat clarified butter in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, searing until deeply browned on all sides, about 3 minutes per side. Work in batches if necessary.
3. Reduce heat to medium. Add onion, garlic, and ginger, sautéing until softened, about 2 minutes.
4. Stir in Vietnamese curry powder, coating the beef and onions evenly, for 1 minute.
5. Pour in coconut milk and beef stock, scraping the bottom of the pot to release any browned bits.
6. Add carrots, potatoes, fish sauce, sugar, and salt, stirring to combine.
7. Bring to a simmer, then reduce heat to low. Cover and cook until beef is fork-tender, about 1.5 hours.
8. Skim excess fat from the surface before serving for a cleaner flavor.

Perfectly balanced, the curry boasts a velvety texture with chunks of melt-in-your-mouth beef. Serve over steamed jasmine rice or with crusty baguette for dipping.

Vietnamese Beef and Watercress Salad

Rustle up a vibrant Vietnamese Beef and Watercress Salad that’s bursting with freshness and bold flavors. This dish combines tender beef with peppery watercress for a light yet satisfying meal.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 cups watercress, tough stems removed
• 1/4 cup fish sauce
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp granulated sugar
• 2 cloves garlic, minced
• 1 Thai chili, thinly sliced
• 1/4 cup roasted peanuts, roughly chopped
• 1 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add sliced flank steak in a single layer; sear for 2 minutes per side for medium-rare. Remove from heat and let rest for 5 minutes.
3. In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and sliced Thai chili until sugar dissolves.
4. Toss watercress in a large bowl with half of the dressing until lightly coated.
5. Slice rested beef thinly against the grain; arrange over watercress.
6. Drizzle remaining dressing over the salad; sprinkle with chopped peanuts.
7. Serve immediately, ensuring each bite includes beef, watercress, and peanuts for balanced flavors.

Delight in the crisp texture of watercress against the succulent beef, with a dressing that packs a punch. For an extra crunch, add fried shallots right before serving.

Vietnamese Beef Stir Fry with Garlic and Black Pepper

Vietnamese beef stir fry with garlic and black pepper brings bold flavors to your table in minutes. Vibrant and aromatic, this dish is a weeknight savior.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp fish sauce
• 2 tbsp granulated sugar
• 1 tbsp freshly ground black pepper
• 5 garlic cloves, finely minced
• 2 tbsp neutral oil (e.g., grapeseed)
• 1 tbsp unsalted butter
• 1/2 cup water
• 2 scallions, sliced diagonally

Instructions

1. In a bowl, combine flank steak, fish sauce, sugar, and black pepper. Marinate for 15 minutes at room temperature.
2. Heat oil in a large skillet over high heat until shimmering. Add minced garlic, stirring constantly for 30 seconds until fragrant.
3. Add marinated beef in a single layer. Sear undisturbed for 2 minutes to develop a crust.
4. Flip beef pieces. Cook for another 2 minutes until browned but still pink inside.
5. Reduce heat to medium. Add butter and water, scraping up browned bits. Simmer for 3 minutes until sauce slightly thickens.
6. Remove from heat. Stir in scallions. Serve immediately.

Succulent beef with a punch of garlic and pepper shines in this stir fry. Serve over steamed jasmine rice or wrap in lettuce leaves for a fresh twist.

Vietnamese Beef and Eggplant Clay Pot

Tantalizingly rich and deeply flavorful, this Vietnamese Beef and Eggplant Clay Pot combines tender slices of beef with silky eggplant in a savory sauce. Perfect for a cozy dinner, it’s a dish that brings comfort and sophistication to the table.

Ingredients

• 1 lb beef sirloin, thinly sliced against the grain
• 2 medium Asian eggplants, cut into 1-inch pieces
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 shallot, thinly sliced
• 1 cup chicken stock
• 1 tbsp clarified butter
• 1 tsp black pepper, freshly ground
• 2 scallions, sliced diagonally

Instructions

1. Heat vegetable oil in a clay pot over medium-high heat until shimmering.
2. Add minced garlic and sliced shallot, sautéing until fragrant, about 30 seconds.
3. Increase heat to high, add beef slices, and sear until browned, approximately 2 minutes per side.
4. Stir in eggplant pieces, coating them with the oil and beef juices.
5. Pour in chicken stock, fish sauce, and sprinkle sugar over the mixture. Stir to combine.
6. Reduce heat to low, cover, and simmer for 15 minutes, allowing flavors to meld.
7. Uncover, add clarified butter and black pepper, stirring gently to incorporate.
8. Garnish with sliced scallions before serving.

You’ll love the melt-in-your-mouth texture of the eggplant against the robust beef. Serve it over steamed jasmine rice for a complete meal that’s both satisfying and elegant.

Vietnamese Beef and Green Bean Stir Fry

Here’s a dish that packs flavor and simplicity into one pan. Vietnamese Beef and Green Bean Stir Fry brings together tender beef and crisp green beans in a savory sauce.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 cups green beans, trimmed and halved
• 3 tbsp fish sauce
• 2 tbsp granulated sugar
• 1 tbsp garlic, minced
• 2 tbsp vegetable oil
• 1/2 cup water
• 1 tsp cornstarch
• 1/2 tsp black pepper, freshly ground

Instructions

1. In a bowl, combine sliced flank steak with fish sauce, sugar, minced garlic, and black pepper. Marinate for 15 minutes at room temperature.
2. Heat vegetable oil in a large skillet over high heat until shimmering, about 1 minute.
3. Add marinated beef to the skillet. Stir-fry for 2 minutes until just browned but not fully cooked. Remove beef and set aside.
4. In the same skillet, add green beans. Stir-fry for 3 minutes until bright green and slightly tender.
5. Return beef to the skillet. Add water and bring to a simmer.
6. Dissolve cornstarch in 1 tbsp water. Stir into the skillet to thicken the sauce, about 1 minute.
7. Remove from heat. Serve immediately.

Velvety beef contrasts with the crunch of green beans, all coated in a glossy, umami-rich sauce. Try serving over steamed jasmine rice or with a side of pickled vegetables for extra tang.

Vietnamese Beef and Bamboo Shoot Soup

Hankering for a bowl of something both comforting and exotic? This Vietnamese Beef and Bamboo Shoot Soup marries tender slices of beef with the crisp texture of bamboo shoots in a fragrant broth.

Ingredients

– 1 lb beef sirloin, thinly sliced against the grain
– 2 cups bamboo shoots, julienned
– 4 cups beef stock, homemade preferred
– 1 tbsp fish sauce
– 1 tsp sugar
– 2 cloves garlic, minced
– 1 tbsp ginger, finely grated
– 1 tbsp vegetable oil
– 1 scallion, thinly sliced
– 1 red chili, thinly sliced (optional)
– Fresh cilantro leaves, for garnish

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3. Add thinly sliced beef sirloin, searing for 2 minutes until lightly browned.
4. Pour in beef stock, bringing to a gentle boil before reducing to a simmer.
5. Stir in julienned bamboo shoots, fish sauce, and sugar, simmering for 10 minutes.
6. Adjust seasoning with additional fish sauce if needed, tasting for balance.
7. Ladle soup into bowls, garnishing with sliced scallion, red chili, and fresh cilantro leaves.

Tip: For an extra layer of flavor, char the ginger and garlic slightly before mincing.
Tip: Slice the beef while partially frozen for thinner, more even pieces.
Tip: Simmer the soup uncovered to allow the flavors to concentrate.

Mouthwatering and aromatic, this soup boasts a harmonious blend of savory and slightly sweet notes. Serve with a side of steamed jasmine rice or crusty baguette for a complete meal.

Vietnamese Beef and Bitter Melon Stir Fry

Kickstart your culinary adventure with this Vietnamese Beef and Bitter Melon Stir Fry, a dish that balances bold flavors and textures perfectly. It’s a quick, healthful meal that doesn’t skimp on taste.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1 medium bitter melon, seeded and thinly sliced
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1/2 cup chicken stock
• 1 tbsp vegetable oil
• 1/2 tsp freshly ground black pepper

Instructions

1. Marinate the flank steak with fish sauce, sugar, minced garlic, and black pepper in a bowl for 15 minutes at room temperature.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the marinated beef to the skillet, spreading it out in a single layer. Sear for 2 minutes without stirring to achieve a caramelized crust.
4. Flip the beef slices and cook for an additional 1 minute. Remove beef from skillet and set aside.
5. In the same skillet, add clarified butter and bitter melon slices. Stir-fry for 3 minutes until the melon starts to soften.
6. Pour in chicken stock, scraping up any browned bits from the bottom of the skillet. Cook for 2 minutes until the liquid reduces slightly.
7. Return the beef to the skillet, tossing to combine with the bitter melon and sauce. Cook for 1 minute to heat through.
8. Tip: For extra tenderness, slice the beef while it’s slightly frozen. Tip: Bitter melon can be pre-soaked in salted water to reduce bitterness. Tip: Always preheat your skillet to ensure a good sear on the beef.

Mouthwatering and robust, this stir-fry offers a delightful contrast between the tender beef and the crisp, slightly bitter melon. Serve it over steamed jasmine rice or alongside a fresh herb salad for a complete meal.

Vietnamese Beef and Pumpkin Curry

Yield a comforting bowl of Vietnamese Beef and Pumpkin Curry, a dish that marries tender beef with sweet pumpkin in a fragrant curry sauce.

Ingredients

– 1.5 lbs beef chuck, cut into 1-inch cubes – 2 cups pumpkin, peeled and cubed – 1 tbsp clarified butter – 1 tbsp ginger, minced – 2 cloves garlic, minced – 1 tbsp curry powder – 1 can (13.5 oz) coconut milk – 1 cup beef stock – 1 tbsp fish sauce – 1 tbsp brown sugar – 1 tsp turmeric – 1/2 tsp red pepper flakes – 2 tbsp cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large pot over medium-high heat until shimmering. 2. Add beef cubes in a single layer; sear until browned on all sides, about 3 minutes per side. Tip: Avoid overcrowding to ensure proper browning. 3. Reduce heat to medium; add ginger and garlic, sautéing until fragrant, about 30 seconds. 4. Stir in curry powder, turmeric, and red pepper flakes; cook for 1 minute to toast the spices. 5. Pour in coconut milk, beef stock, fish sauce, and brown sugar; bring to a simmer. 6. Add pumpkin cubes; cover and simmer on low heat for 45 minutes, or until beef is tender. Tip: Stir occasionally to prevent sticking. 7. Uncover and simmer for an additional 10 minutes to thicken the sauce slightly. Tip: Adjust seasoning with more fish sauce or sugar if needed. 8. Garnish with chopped cilantro before serving. Unlock the rich flavors of this curry, where the beef melts in your mouth and the pumpkin adds a subtle sweetness. Serve over steamed jasmine rice for a complete meal.

Vietnamese Beef and Potato Stew

Every home cook needs a hearty stew in their repertoire, and this Vietnamese Beef and Potato Stew is a standout. Easy to make yet packed with flavor, it’s a comforting dish perfect for any night.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp fish sauce
• 1 tsp sugar
• 4 cups beef stock
• 2 large potatoes, peeled and cut into 1-inch cubes
• 2 carrots, peeled and cut into 1-inch pieces
• 1 star anise
• 1 bay leaf
• Salt, to season

Instructions

1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add beef cubes in a single layer, searing until deeply browned on all sides, about 3 minutes per side. Work in batches to avoid overcrowding.
3. Reduce heat to medium, add onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in tomato paste, cooking until it darkens slightly, about 2 minutes.
5. Deglaze with fish sauce and sugar, scraping up any browned bits from the bottom of the pot.
6. Pour in beef stock, add star anise and bay leaf, bringing to a simmer.
7. Cover and reduce heat to low, simmering for 1.5 hours until beef is tender.
8. Add potatoes and carrots, simmering uncovered for another 30 minutes until vegetables are fork-tender.
9. Season with salt to taste, removing star anise and bay leaf before serving.

Hearty and rich, this stew boasts tender beef and soft vegetables in a deeply flavored broth. Serve over steamed jasmine rice or with crusty bread for soaking up the sauce.

Vietnamese Beef and Mushroom Pho

Kickstart your culinary adventure with this Vietnamese Beef and Mushroom Pho, a comforting bowl that marries rich flavors with aromatic spices.

Ingredients

• 8 cups beef bone broth, simmered
• 1 lb beef sirloin, thinly sliced against the grain
• 2 cups shiitake mushrooms, thinly sliced
• 1 large yellow onion, thinly sliced
• 3 star anise pods
• 1 cinnamon stick
• 2 tbsp fish sauce
• 1 tbsp raw sugar
• 1 tsp coriander seeds
• 8 oz rice noodles, cooked al dente
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup Thai basil leaves
• 2 lime wedges
• 2 green onions, thinly sliced
• 1 jalapeño, thinly sliced

Instructions

1. In a large pot, bring the beef bone broth to a gentle simmer over medium heat.
2. Add the star anise, cinnamon stick, and coriander seeds to the broth. Simmer for 10 minutes to infuse the flavors.
3. Stir in the fish sauce and raw sugar until fully dissolved. Adjust the heat to maintain a simmer.
4. Add the thinly sliced yellow onion and shiitake mushrooms to the broth. Simmer for 5 minutes until softened.
5. Place the thinly sliced beef sirloin into the broth. Cook for 1 minute until just done. Tip: The beef will continue to cook in the hot broth, so avoid overcooking.
6. Divide the cooked rice noodles among serving bowls. Ladle the hot broth, beef, and mushrooms over the noodles.
7. Garnish each bowl with cilantro, Thai basil, green onions, jalapeño slices, and a lime wedge. Tip: Squeeze the lime wedge over the pho just before eating to brighten the flavors.
8. Serve immediately. Tip: For an extra layer of flavor, offer hoisin sauce and sriracha on the side.

Zesty and aromatic, this pho boasts tender beef and earthy mushrooms in a deeply flavorful broth. Enjoy it with a side of crispy spring rolls for a complete meal.

Vietnamese Beef and Rice Noodle Salad

Make this vibrant Vietnamese Beef and Rice Noodle Salad for a refreshing meal that packs a punch of flavor and texture.

Ingredients

• 8 oz rice noodles, soaked until pliable
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tbsp lime juice, freshly squeezed
• 1 clove garlic, minced
• 1 Thai chili, finely sliced
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, crushed

Instructions

1. Bring a pot of water to a boil. Add rice noodles and cook for 3-4 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. In a bowl, combine fish sauce, sugar, lime juice, garlic, and Thai chili to make the dressing. Stir until sugar dissolves.
3. Heat a skillet over high heat. Add flank steak and sear for 2 minutes per side until browned but still pink inside. Remove from heat.
4. Toss the cooked noodles with half the dressing in a large bowl.
5. Arrange shredded carrots, sliced cucumber, mint, and cilantro over the noodles.
6. Top with seared flank steak and drizzle remaining dressing over.
7. Garnish with crushed peanuts before serving.

Unleash the flavors with each bite; the tender beef contrasts beautifully with the crisp vegetables and chewy noodles. Serve with extra lime wedges for a tangy twist.

Vietnamese Beef and Vermicelli Bowl

Fresh flavors and vibrant textures define this Vietnamese Beef and Vermicelli Bowl, a dish that balances savory, sweet, and tangy in every bite.

Ingredients

• 8 oz rice vermicelli noodles
• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp fish sauce
• 1 tbsp granulated sugar
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup crushed peanuts
• 2 tbsp lime juice

Instructions

1. Soak rice vermicelli noodles in hot water for 10 minutes until soft. Drain and set aside.
2. Marinate flank steak with fish sauce and sugar for 15 minutes.
3. Heat vegetable oil in a pan over medium-high heat. Add garlic, sauté for 30 seconds until fragrant.
4. Add marinated steak to the pan. Cook for 3 minutes per side until browned and cooked through.
5. Divide noodles among bowls. Top with cooked steak, shredded carrots, sliced cucumber, mint, and cilantro.
6. Sprinkle crushed peanuts over each bowl. Drizzle with lime juice before serving.

This dish offers a delightful contrast of tender beef, chewy noodles, and crisp vegetables. The lime juice adds a bright finish, making it perfect for a light yet satisfying meal.

Vietnamese Beef and Coconut Milk Curry

Humble yet rich, this Vietnamese Beef and Coconut Milk Curry blends tender meat with creamy coconut for a comforting dish. Perfect for weeknights or entertaining, it’s a flavorful escape in every bite.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp clarified butter
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk, full-fat
• 1 cup beef stock, low-sodium
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1 red bell pepper, sliced into strips
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 1/4 cup cilantro, chopped

Instructions

1. Heat clarified butter in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer; sear until browned on all sides, about 3 minutes per side. Work in batches if necessary.
3. Reduce heat to medium; add ginger and garlic, sautéing until fragrant, about 30 seconds.
4. Stir in red curry paste, coating the beef and aromatics evenly, for 1 minute.
5. Pour in coconut milk and beef stock, scraping the bottom to release any browned bits.
6. Add fish sauce and brown sugar; stir to combine. Bring to a simmer.
7. Cover and reduce heat to low; simmer for 1.5 hours, or until beef is fork-tender.
8. Uncover; add red bell pepper strips. Simmer for an additional 5 minutes until peppers are just tender.
9. Remove from heat; stir in lime juice and half of the cilantro.
10. Serve hot, garnished with remaining cilantro. Tip: For a thicker sauce, simmer uncovered for the last 10 minutes. Tip: Toast your own curry paste for deeper flavor. Tip: Let the curry rest for 10 minutes before serving to enhance flavors.

Offering a silky texture with a balance of sweet, spicy, and tangy notes, this curry pairs wonderfully with jasmine rice or crusty bread for soaking up the sauce. Try topping with crispy shallots for added crunch.

Vietnamese Beef and Star Anise Pho

Dive into the depths of flavor with this Vietnamese Beef and Star Anise Pho, a bowl that promises warmth and complexity in every sip.

Ingredients

• 2 lbs beef marrow bones, roasted
• 1 lb beef chuck, thinly sliced
• 1 large yellow onion, charred
• 3-inch piece of ginger, charred
• 5 star anise pods
• 1 cinnamon stick
• 2 cardamom pods, crushed
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 8 cups filtered water
• 1 tbsp fish sauce
• 1 tsp raw sugar
• 8 oz rice noodles, cooked al dente
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 1 lime, cut into wedges
• 2 Thai bird chilies, sliced
• 1/2 cup bean sprouts

Instructions

1. Preheat oven to 450°F. Roast beef marrow bones on a baking sheet for 30 minutes until deeply browned.
2. Char onion and ginger over an open flame or under a broiler for 10 minutes until blackened. Rinse under cold water to remove charred skin.
3. In a dry skillet, toast star anise, cinnamon, cardamom, coriander, and fennel seeds over medium heat for 2 minutes until fragrant.
4. Combine roasted bones, charred onion, ginger, toasted spices, and water in a large stockpot. Simmer on low heat for 6 hours, skimming impurities.
5. Strain broth through a fine-mesh sieve. Discard solids. Return broth to pot.
6. Add fish sauce and sugar to broth. Adjust seasoning if necessary.
7. Blanch beef chuck slices in boiling broth for 30 seconds until just cooked.
8. Divide cooked rice noodles among bowls. Top with beef slices.
9. Ladle hot broth over noodles and beef. Garnish with cilantro, green onions, lime wedges, chilies, and bean sprouts.

This pho boasts a silky broth with layers of spice and umami. Serve with extra herbs and condiments for a customizable experience.

Conclusion

We hope this roundup of 20 Spicy Vietnamese Beef Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!