beef

Bò Tái Chanh (Vietnamese Beef Carpaccio)

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This recipe was made in partnership with:

Seisuke works with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition making them perfect for both home and professional use.

Sujihiki Japanese Knife 240mm Live oak Lacquered Handle

Well known for his unique blade designs Yu Kurosaki is one of the youngest and most talented blacksmiths in Japan. Not only does Kurosaki tempt us with his beautiful blade designs, but their ability to perform keeps us coming back. High quality materials and age old forging techniques combine to create a knife with an extremely sharp edge that will hold up throughout use.

The Sparkle Series is a beautiful series of blades designed with a ""light"" motif of a hammered grain. Not only is the surface of the blade shiny and beautiful, but The sharpness of this knife is also preeminently good.

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Bò Tái Chanh (Vietnamese Beef Carpaccio)
Yield 4
Author Chef Tu David Phu

Bò Tái Chanh (Vietnamese Beef Carpaccio)

Did you know that there’s Vietnamese cuisine centered around drinking? It's a cuisine similar to Spanish Tapas, called "Nhậu." And like Spanish Tapas, it's filled with delicious bites, such as Bò Tái Chanh. Like carpaccio, the quality of this dish is measured in two things: [1] The perfect garnishes that provide a refreshing bite with incredible textures and bright flavors; [2] The ability to slice the beef thinly (I’ll be using my Yu Kurosaki Senko Sujihki from Seisuke Knife).

Ingredients

Nước Chấm (The Dressing)
Beef & Garnishes

Instructions

Make the Nước Chấm (The Dressing)
  1. Chop Thai Chili
  2. Mince garlic and shallot
  3. In a medium-sized mixing bowl, the minced add 2 tsp. of Thai Chili, 2 tbsp. of Minced Shallot, 2 tsp. of Minced Garlic.
  4. Add2 tsp. of Fermeneted Chiil
  5. Add 1/4 cup of Lemon Juice
  6. Add 1 cup of Coconut Water
  7. Add 1/4 cup of Son Fish Sauce
  8. Then season the sauce with 3 tbsp Organic Sugar (or 1/3 tsp stevia)
  9. And last, stir the sauce until the ingredients all well incorporated.
Assemble the Bò Tái Chanh
  1. Trim your piece of beef to remove all fat and gristle
  2. Use a long sharp knife to slice across the grain, thin as possible
  3. Line the slices of beef onto a piece of plastic wrap.
  4. Assemble the slices of beef in a single layer that measures 5 inches in diameter.
  5. Cover the sliced beef with another piece of plastic wrap.
  6. Use a rolling to gently tap the beef slices to tenderize the slices.
  7. Remove the top piece of plastic and invert the beef slices, so the remaining plastic side faces up on a large plate.
  8. Garnish the beef with scallions, mint, cilantro, fried garlic, and fried shallot.
  9. And last, dress the carpaccio with the 2 tbsp. of Nước Chấm. Serve with bánh tráng mè

Notes

How to make bánh tráng mè

https://www.youtube.com/watch?v=cIfbbL37pPo

Recommended Products:

Black Sesame Tapioca Crackers
Aged Son Fish Sauce
Seisuke Knife
https://cheftu.com/recipelibrary/botaichanh
TDP Enterprises, LLC
tartare, beef, carpaccio, nhua, tapas, drinking, beer, wine, raw, fresh
snack, appetizer
Vietnamese
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Bò Kho [Vietnamese Beef Stew]

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Nostalgia suggests to this serve stew over a steaming bowl of rice. Or with a crumbly baguette.  My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho

Bò Kho [Vietnamese Beef Stew]
Yield 4-6
Author Chef Tu David Phu
Prep time
30 Min
Cook time
90 Min
Inactive time
45 Min
Total time
2 H & 45 M

Bò Kho [Vietnamese Beef Stew]

The humble Bò Kho is a meat representative of its cornucopia of ingredients, masterfully cooked. And the best part is, in the progressing days, it will continue to develop flavor as the aromatics (slowly) perfume and permeate the stew. Nostalgia suggests serving the stew over a steaming bowl of rice. Or with a crumbly baguette. My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho

Ingredients

Instructions

Marinate the Beef
  1. Cube beef into 1” chunks [2 lbs.]
  2. Dust the beef chunks with AP Flour
  3. Preheat a large wok (or cast iron pot) on high heat for 2 minutes
  4. Add 1 tbsp., of Cooking Oil
  5. Once the oil shimmers, add the Beef Chunks
  6. Immediately, season the beef with 1 tsp., Kosher Salt
  7. Roast the beef chunks in the pot until it browns (4-5 minutes)
  8. Stir and mix.
  9. Add the all of the aromatics, spices, and vegetables
  10. Roast the vegetable mix in the pot until it browns (4-5 minutes)
  11. Stir and mix.
  12. Add coconut water.
  13. Season the stew with Son Fish Sauce, Tomato, and Tiger Sa Tế
  14. Bring the pot to a simmer.
  15. Simmer for 45 minutes.
Assemble
  1. In a large soup bowl, first, start with rice (egg or pho noodles) in a bowl
  2. Ladle the beef stew into the bowl
  3. Garnish with scallions and fresh chilies

Recommended Products:

Mekong Delta Spice Collection
Tiger Sa Tế
Son Fish Sauce

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Chả Giò Khoai Môn (Vietnamese Taro Fried Spring Roll)

Rau Muống (Stir Fried Water Spinach)

Shaking Beef [Bò Lúc Lắc]

Gỏi Cuốn Tôm [Shrimp Summer Rolls]

cheftu.com/recipelibrary/bokho
TDP Enterprises, LLC
beef, bo, kho, thit, stew, wagyu, five spice, slow cooked, meat
Dinner
Vietnamese
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Soy Sauce Chicken [Si Yau Kai / See Yao Gai]

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Char Siu Bao [Steamed BBQ Pork Buns]

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Char Siu [Chinese BBQ Pork]

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Shaking Beef [Bò Lúc Lắc]

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This recipe was made in partnership with:

Seisuke works with smiths throughout Japan to craft high quality blades at an affordable price. The wide variety of our designs are unique and steeped with tradition making them perfect for both home and professional use.

Jikko R2/SG2 Kiritsuke Gyuto Japanese Knife 230mm Magnolia Handle

Jikko's founder, Itaro Jikko started manufacturing cutlery more than 100 years ago as a sharpener. Once-in-a-lifetime encounter: "Think of it as a once-in-a-lifetime encounter and do our best for the other party" is their motto They value the teachings of the great Sakai man, Sen no Rikyu, and continue to make knives with a once-in-a-lifetime spirit. They are particular about finishing details such as the back and chin of the knife.

Shaking Beef [Bò Lúc Lắc]
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
45 Min
Inactive time
15 Min
Total time
1 H & 30 M

Shaking Beef [Bò Lúc Lắc]

Shaking Beef (Vietnamese: Bò Lúc Lắc, French: bœuf lôc lac) or beef lok lak (Khmer: ឡុកឡាក់សាច់គោ, lok lak sach kor) consists of marinated beef cubes seared in a wok. Seasonings are regional but often reflect the diasporas found in, and around the Mekong Delta. Mekong Delta is a river that runs through Western China, Myanmar, Laos, Thailand, and last Vietnam before ending its river’s journey in the South China Sea. And Historically, the Mekong Delta was the pinnacle of the east of the Silk Road. As a result, the abundance of foreign ingredients [Oyster Sauce, Soy Sauce, Ginger, Garlic, etc.] is reflected in Bò Lúc Lắc. There are many different variations of this dish, and of course, they vary by region. However, this is my favorite iteration of it. Bò Lúc Lắc is traditionally served with cucumber, lettuce, tomatoes, and red onion over rice. And reserved for the most celebratory occasions because, for the longest time, it was considered a luxury item; even a taboo in parts of its history.

Ingredients

Beef

Instructions

Marinade the Steak
  1. Cut the steak into 1/2" cubes. Trim the fat.
  2. Place the cubed steak into a large mixing bowl.
  3. Add 2 tbsp. of Oyster Sauce, 1/2 tsp. of Sesame Oil, 1 tsp. of Minced Garlic, 1/4 cup of Minced Scallion Bottoms (Whites), 2 tbsp. of Son Fish Sauce, 2 tbsp. of Palm Sugar (or Brown Sugar), 1 tbsp. of Hoisin, and 1/8 tsp. of Cracked Black Pepper to the mixing bowl of cubed steak.
  4. Use a spoon to thoroughly mix the beef with the marinade.
  5. Marinade the beef for 15 minutes.
  6. Preheat a large,thick-bottom frying pan (or wok), for 2-3 minutes on high.
  7. Add 2 tbsp. of Avocado oil to the frying pan.
  8. Once the oil starts to shimmer, tilt the pan away from your body to add the marinade beef.
  9. Sear the beef on all sides for 2 minutes, on high. 'Shake the pan' to move the beef around. *To prevent injury from shaking a hot frying pan wildly, please use a spoon instead*
  10. Then add the chunked bell peppers.
  11. Cook for another 2 minutes.
  12. Take off the heat.
  13. Serve immediately with a side of rice.

Notes

—Beef/Cattle History in Vietnam— 


[1900-1950s]

Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, & the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists and their palates for beef. However, local bovine only consisted of water buffalo, which was not bred for consumption.


Naturally, the cattle would find its way to Hanoi’s food scene to be substituted for water buffalo in Pho. Beef Pho was an instant hit, popping up in all the major cities in Vietnam within a few decades. Bò Lúc Lắc was born in this generation. 


[1950s-1975]

In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item.


[1980s-Present]

The International Vietnamese Diaspora community [birth years:1950s-1980s] experienced severe hunger. In their new communities, they would celebrate their birthrights, by cooking with beef that was considered forbidden, in their homes; their restaurants; their community. And hopefully, next time you order [Beef Pho, or Bò Lúc Lắc] you’ll get a slightly deeper understanding of why it’s so delicious.

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Cá Kho Tộ [w/ SakanaBlue Farmed Kagoshima Yellowtail]

Cháo Cá [Vietnamese Fish Porridge]

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Cơm Gà Hải Nam [Chicken Fat Rice]

Cà Ri Gà [Vietnamese Chicken Curry]

cheftu.com/recipelibrary/boluclac
TDP Enterprises, LLC
beef, wok, mekong, fish sauce, oyster sauce, stir fry, rice, street food
dinner, lunch
Vietnamese
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How To Cook Wagyu [Wagyu Kushiyaki]

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wagyu, beef, steak, bbq, grill, yakitori, kushiyaki, filet mignon, butter, beef, kobe, kyoto, sushi, japan, sashimi
bbq
Japanese
Yield: 2
Author: Chef Tu David Phu
How To Cook Wagyu

How To Cook Wagyu

Keep it simple and make Kushiyaki or “Skewered and Grilled.” It's a great way to highlight high-quality beef, especially A5 wagyu. Stay away from any complex marinades. Why spend the extra money if you are going to mask the flavor of the beef?

Ingredients

Equipment

Instructions

Slice Wagyu
  1. Split the Tri-Tip steak down with middle with the grain
  2. This cut should result in splitting the steak into two triangular halves
  3. Lay both pieces down with grain running [east to west]
  4. Cut against the grain as thin as possible in a sawing motion; with a very sharp and long knife. [cost effective knife recommendation]
  5. Lay slices onto a plate.
Skewer Wagyu
  1. Make sure to soak your bamboo skewers in cold water for 15 minutes prior to use
  2. Take wagyu slices and Peirce with a bamboo skewer in a weaving pattern [ up then down]. This reassures that the meat slices are evenly spread out and secure on the skewer. 
  3. Use two slices per skewer 
Grill Kushiyaki Wagyu on Hibachi Grill
  1. To ensure that you've heated your charcoal properly, use a [chimney starter video tutorial here]
  2. Once the charcoal is ignited and heated preheat the grilling grate for 5 minutes prior to putting wagyu skewers on
  3. Season both sides of the wagyu skewer with salt and pepper 
  4. And grill the wagyu skewer for 3 minutes on each side [if the grill flames up, move the skewer to the less intense region of the grill to prevent burning and flames ups. Flames up make the meats taste bitter

Notes:

Kushiyaki Culture

Japan loves its skewer foods. And can often feature small bites of meat and/or vegetables that is paired with beer or sake.“Kushi” refers to the skewers used to pierce the meat or vegetable. And “yaki” literally means grilled or fried.


Wagyu History

Eating grilled meat on sticks is a Japanese tradition that dates back to at least the 17th century. Although for some time eating meat was forbidden in Japan due to Buddhist conventions. During the Meiji period of modernization, people began to eat meat again and shops specializing in grilled meat on skewers took off. However, the first to consume Wagyu were the Samurai. In the period between WWI and WWII, the battered and deep-fried skewers known as kushiage or kushikatsu also became popular. Today, both grilled and fried kushiyaki can be savored with all kinds of meat and vegetables. [excerpt from savorjapan.com]

Recommended Products:

Bamboo Skewers
Hibachi Grill
Thai Style Charcoal

Similar Recipes

Phở Tái Bò [Beef Pho]

https://cheftu.com/recipes/wagyukushiyaki
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Phở Dặc Biệt Recipe

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Phở Dặc Biệt
Yield 6
Author Chef Tu David Phu
Prep time
2 Hour
Cook time
7 Hour
Inactive time
4 Hour
Total time
13 Hour

Phở Dặc Biệt

Pho has quite a captivating story that entails colonialism, food rationing, & diaspora. If there’s any Vietnamese dish that tells the story of Vietnamese history in the last 100 years, without hesitation, it would be #pho.

Ingredients

Broth
Pho Noodles
Garnishes

Instructions

Parboil Bones and Meat
  1. Clean the brisket, beef neck bones, and beef tendon under cold running water for 10 minutes.
  2. In a large pot, fill it with 12 cups of filtered water. Add 3 tbsp., of Kosher salt
  3. Bring the pot to a simmer
  4. Add the brisket, beef neck bones, beef tripe, and beef tendon.
  5. Bring it back up to simmer and continue to cook for 10 minutes.
  6. Skim any foam that surfaces.
  7. Take the pot off the heat. Remove the bones and meat.
  8. Rinse the bones and meat under cold running water for 5 minutes.
  9. Strain the stock from the pot through a fine-mesh strainer.
  10. Save the beef stock.
Make the Broth
  1. Roast the aromatics by setting your oven on broil (low, preheated for 5 minutes).
  2. Slice ginger into 1” chunks, do not peel
  3. Slice onion into 1 “ chunks do not peel
  4. Separate garlic cloves, do not peel
  5. Place all aromatics in the oven to broil for 10 minutes.
  6. Place all roasted aromatics into a large stockpot
  7. Toast the spices in a small saucepan, place the cinnamon stick, star anise, clove, and fennel seeds
  8. Heat the saucepan over low heat for 3-4 minutes, continually moving the pan to prevent the spices from burning
  9. Add spices into a large stockpot with parboiled beef neck bones, beef brisket, and beef tendons.
  10. Add the 12 cups of beef stock along with the parboiled beef neck bones and beef brisket.
  11. Add 4 cups of beef bone broth (or water).
  12. Add 2 tbsp. of Kosher Salt and 1 tbsp. of Organic Sugar.
  13. Once the pot comes to a simmer, bring the heat down to a low-medium.
  14. Continue to simmer the pot for 6 hours, skimming frequently (every 15 minutes) to ensure a crystal clear broth; with a minimum of 7 hours total
  15. At the [4th hour mark], remove your beef tendons and beef brisket from the broth. Rinse the tendon and brisket under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours
  16. As you approach the [6th and last hour], add the beef tripe to the broth; season the pot with 4 tbsp of Son Fish Sauce, 2 tbsp. of Kosher Salt and 2 tbsp. of Organic Sugar; prepare the noodles, and also herbs for the table so you have everything ready.
  17. At the [7th hour] Add the beef balls. And remove the beef tripe from the broth. Rinse the beef tripe under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours.
  18. Continue to skim the broth to remove any impurities (grey foam and grease) that have surfaced by skimming.
  19. Continue to simmer the broth for an additional 30 minutes.
  20. Turn the heat to low, to keep the soup hot.
Slice Meats
  1. Slice the tendons 1/8" thick on its bias, with a sharp knife.
  2. Slice the beef tripe 1/8" thick on its bias, with a sharp knife.
  3. Slice the beef brisket 1/8" against the grain, with a sharp knife.
  4. Slice the beef balls into halves or quarters. (optional)
Cook the Noodles
  1. In a medium-size pot filled 75% with water and bring to a boil.
  2. Add the fresh pho noodles and blanch for 5-7 seconds in the boiling water.
  3. Remove the noodles from the pot with a strainer or colander.
  4. Immediately assemble pho noodles into your bowls. The longer the noodle sits, the stickier it will be.
Assemble
  1. In a large soup bowl, first, start with 4 oz. of blanched pho noodles in the bowl
  2. Garnish the bowl with sliced beef tendon, brisket, tripe, and beef balls.
  3. Ladle hot beef broth (10 oz.) into the bowl
  4. Garnish the bowl with sliced yellow onions, scallions, cilantro, and Thai basil.
  5. Serve immediately with Tiger Sa Tế, Son Fish Sauce, Hoisin and Sriracha as table condiments.

Notes

✨PHO HISTORY✨

————————————

[Pre-Occupation]

Pho was originally made with water buffalo. And it wasn’t as popular at the time. It was a regional dish found in Northern Vietnamese provinces. It wasn’t until the 19th century [French Occupation] that Water Buffalo in Pho was replaced with the European cow, specifically in Hanoi.


[1900-1950s]

There are many contributing factors & theories. However, there was one main fact that gave birth to Beef Pho; Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, & the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists. The demand from French palates brought the European cow.


Naturally, the European cow (as an ingredient) would find its way to Hanoi’s food scene to be utilized as an essential ingredient; beef found its way to be the permanent substitute for water buffalo in pho. Considering these historical contexts & cultural intersections, going into the 20th century, Pho would be an iconic staple in street food in Hanoi. And its popularity was contagious. In the next 50 years, Pho would go from a local Hanoi favorite to a national dish.


[1950s-1975]

In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item. This “shift in policy” immediately reflected in the way people cook. Recipes were adapted. And Vietnam’s iconic Beef Pho evolved to Chicken Pho.


[1980’s]

The International Vietnamese Diaspora community is a generation without. Their generation [birth years: 1950s-1980s] experience severe hunger. Thus, translating into their special relationship with food. In their new communities, they would attempt to assimilate. However, their memory taste of Pho remained. And it was in these expat Vietnamese communities that Beef Pho, once again, had its uprising.


Recommended Products:

Son Fish Sauce
Mekong Delta Spice Collection
Tiger Sa Tế

Similar Recipes

Phở Gà [Chicken Pho]

Hủ Tiếu Sa Tế Bò [Spiced Vietnamese Beef Noodle Soup]

Mì Xào Tỏi Vietnamese Garlic Noodles

https://cheftu.com/recipelibrary/phodacbiet
TDP Enterprises, LLC
beef, pho, noodles, soup
lunch, dinner, breakfast
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu