Vietnamese Beef Stew with Herb Salad


20 mins

1 hr 40 mins


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Our resident Vietnamese expert Tung comes up trumps again with his dad’s version of a beef stew. It’s heavily flavoured with Chinese five spice, lemongrass, whole star anise and cassia and is served with a herby salad, crunchy caramelised peanuts and traditionally French baguette to mop up all the juices (the use of baguettes is very common in Vietnam - a legacy left over from French colonisation).


20 mins

1 hr 40 mins





Medium Effort

Main Ingredient



Dairy Free

Dairy Free


Popular Style




  • Chilli Peanut Spices: guajillo chilli, Kashmiri chilli, ginger, garlic
  • Five Spice Blend: star anise, coriander, ginger, galangal, lemongrass, black pepper, chilli, garlic, Sichuan pepper, fennel, cassia, cloves
  • Whole Spices: lemongrass, cassia, star anise, ginger

May contain traces of celery, mustard and sesame

  • 500g diced beef
  • 1 large onion
  • 3 medium carrots
  • 25g bunch of coriander and/or mint
  • 300g pack of mixed stir-fry veg (or equivalent of sliced peppers, carrots, cabbage etc)
  • 2 limes
  • 50g peanuts (roasted and salted are fine)
  • 2 tbsp tomato puree
  • 40g sugar
  • 3 tbsp fish or soy sauce (any type)
  • Baguette to serve
  • Large lidded pan
  • Small frying pan
  • Mixing bowl

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