A bowl of Pho Bo Sot Vang, Vietnamese beef stew infused with red wine and aromatic spices.

Phở Bò Sốt Vang (Hanoi Red Wine Beef Stew Pho)

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Phở Bò Sốt Vang (Hanoi-styled Red Wine Beef Stew Pho) is a renowed delight from Hanoi. It’s a must-try for Phở fans, showcasing tender beef and flavorful broth infused with the hearty aroma of pho spices and a rich red wine sauce served with Phở flat rice noodles.

This is an effortless “dump and go” recipe using a slow cooker (crockpot). Nevertheless, it’s also convenient to prepare on a stovetop or using an instant pot.

A bowl of Pho Bo Sot Vang, Vietnamese beef stew infused with red wine and aromatic spices.

PHỞ BÒ SỐT VANG (VIETNAMESE BEEF STEW PHỞ)

Phở! It’s been around the block when it comes to popular global grub. You probably know the basics – the classic beef or chicken Phở soups that have made their way across borders. But here’s the inside scoop: Phở gets seriously creative, especially if you haven’t ventured to Hanoi, Vietnam.

We’re talking about Phở Bò Sốt Vang (that’s the Red Wine beef stew Phở I’m bringing to the table in this recipe), Phở Cuốn (these are fresh spring rolls wrapped in Phở sheets), and there’s even Phở trộn (a snazzy Phở noodle salad). Trust me, it’s a world of deliciousness!

Wanna know more? Dive into this post to uncover these incredible Phở variations and, of course, the top spots to savor them right in the heart of Hanoi.

A bowl of Pho Bo Sot Vang, Vietnamese beef stew infused with red wine and aromatic spices.

“Bò Sốt Vang” vs “Bò Kho”

When translated from Vietnamese, Bò Sốt Vang literally means “Red Wine Beef Stew” – a dish that reflects the influence of French cuisine from the colonial era. The Vietnamese twist comes in with the infusion of red wine sauce and Pho spices, giving it that unique Vietnamese flair.

Here are a few more French-influenced Vietnamese dishes you definitely shouldn’t miss:

Differences between Bò Sốt Vang and Bò Kho

While not as widely recognized as its Southern sibling, Vietnamese beef stew (Bò Kho), this red wine-infused beef stew (Bò Sốt Vang) boasts flavors that should not be underestimated.

Bò Kho hails from the South and is distinguished by the lively freshness of lemongrass. It simmers in coconut water, offering a distinct taste. On the flip side, Bò Sốt Vang, a Northern favorite, boasts the bold aroma of Pho spices and is luxuriously braised in rich red wine.

Bowl of Hu Tieu Bo Kho: A delicious Vietnamese beef stew served with Hu Tieu noodles, carrots, and onions.
Vietnamese Bò Kho

The origins of Bò Kho are intertwined with Chinese influence due to Southern Chinese immigrants, while Bò Sốt Vang harmonizes Vietnamese and French cuisines, creating a unique fusion.

🥩 Ingredients

Here’s what you’ll need for this delicious Vietnamese red wine beef stew:

Ingredients for Bo Sot Vang: stew-friendly beef (beef shank, beef chuck, beef brisket, oxtail, and bone-in short ribs), tomatoes, red wine, cinnamon, garlic, shallot, star anise, ginger, bay leaves

Stew-Friendly Beef Cuts: Opt for beef shank, beef chuck, beef brisket, oxtail, and bone-in short ribs. These cuts are perfect for stewing, ensuring a melt-in-your-mouth texture.

Tomatoes: To lend a rich, tangy base to your stew.

Paprika Powder: This adds the red hue to the stew.

Spices: Similar to the aromatic profile of Pho, include black cardamom, cinnamon, star anise, and some additional bay leaves. These spices infuse the stew with warmth and depth.

Aromatics: Garlic, shallots, ginger, pepper corns are essential flavor enhancers that create a fragrant foundation for the stew.

Red Wine: You can use various red wines like Merlot, Cabernet, or Sauvignon for this recipe. If you don’t have red wine in hand, rice wine could be substitued.

Seasonings: Chicken powder, fish sauce, sugar, and salt come together to balance the flavors.

Slurry: some cornstarch mixed with water helps thicken the broth.

Serving: garnish your stew with some cilantro, thinly sliced onion or cleaved scallions.

Enjoy the stew two ways: paired with tender Pho noodles for a rich combination, or alongside a crisp baguette to soak up the flavorsome broth.

📝 Instructions

Vietnamese Red Wine Beef Stew Pho (Pho Bo Sot Vang), a captivating fusion of Vietnamese beef Pho and a rich red wine-infused stew. This beef noodle dish is ideal for a chilly fall or winter day. The "dump & go" method using your slow cooker (crockpot) or Instant Pot with the slow cooker mode requires minimal effort.

Prepare the ingredients: Dice the beef into 4cm (1½ inch) cubes and cut tomatoes into wedges

Marinate the beef: Combine the beef with chicken powder, paprika powder, sugar, red wine, shallots, garlic, ginger and pepper corns. Allow it to marinate for about 30 minutes.

Marniate beef with shallot, ginger, garlic, pepper corns, chicken powder, paprika powder, sugar and red wine.
Marniate beef with shallot, ginger, garlic, pepper corns, chicken powder, paprika powder, sugar and red wine.

Cook with slow cooker:

In your slow cooker, start by placing the tomato wedges at the bottom of the pot.

a layer of tomato wedges in the pot

Then, layer the marinated beef on top, along with the marinade and all spices.

add beef and all spices to the pot

Pour red wine into the pot, reserving 3 tbsp for later seasoning. Add water until it just reaches the level of the beef.

pour the red wine to the mixture

Cook the beef in the slow cooker on high heat for about 3 hours to 4 hours. If you’re using the slow cooker mode of an Instant Pot, the cooking time will be around 3 hours and 30 minutes.

Once the beef reaches your desired level of tenderness, it’s time to season the broth. Add fish sauce, sugar, chicken powder, and the leftover red wine. Keep in mind that the broth should be slightly saltier than your desired flavor, as this will complement the pho noodles.

bo sot vang after 3.5 hours cooking with slow cooker

Prepare the cornstarch slurry by mixing cornstarch with water. Depending on your cooking method:

add slurry to the stew
  • If using a slow cooker, add the slurry with at least 30 minutes of remaining cook time. This ensures that the raw flour taste cooks off and thickens the soup.
  • If using the slow cooker mode of an Instant Pot, incorporate the slurry and switch to Sauté mode on low heat for 1-2 minutes.

Garnish and Enjoy:

A bowl of Pho Bo Sot Vang, Vietnamese beef stew infused with red wine and aromatic spices.

Prepare the pho noodles as per the package instructions. Rinse cooked pho noodles with water to remove the starch.

Place the cooked noodles into a bowl. Pour the flavorful broth over the noodles. Top it off with thinly sliced onions, cilantro, or cleaved scallions and enjoy.

🌟 Helpful tips

  • For extra flavor, sauté the garlic, ginger, and shallots, then browning the beef before adding the water and red wine. This step can really elevate the taste.
  • If you’re using the stovetop method, simply let the stew simmer on low heat until it reaches your desired level of tenderness. The subsequent steps are similar to the slow cooker approach.
  • Opting for the instant pot? Pressure cook the beef on “high-pressure” for 20 minutes, followed by a natural release. After that, continue with the remaining steps akin to the slow cooker method.
  • While the traditional Bò sốt vang typically skips potatoes and carrots, feel free to introduce these veggies if you’re enjoying the stew with a baguette. Add them along with the beef during the cooking process.

If you’ve tried this recipe or any others from my blog, please share your creations with me on Instagram by tagging #savour_thepho or mentioning me in your stories with @savour_thepho. I would be thrilled to see what you’ve made and it would definitely brighten my day! Don’t forget to stay in touch with me on Instagram, FacebookPinterestYouTube 🥰.

A bowl of Pho Bo Sot Vang, Vietnamese beef stew infused with red wine and aromatic spices.

Phở Bò Sốt Vang (Hanoi Red Wine Beef Stew Pho)

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Hailing from Hanoi, Phở Bò Sốt Vang (Red Wine Beef Stew Pho) is a renowned delight. A must for Phở lovers, it boasts tender beef, flavorful broth, pho spices' aroma, and a luxurious wine sauce.
5 from 2 votes
Course Main Course
Cuisine Vietnamese
Servings 4 People

Equipment

  • 1 Slow Cooker (Or Instant Pot)

Ingredients
  

  • 2 lbs stew-friendly beef (beef shank, beef chuck, beef brisket, oxtail, and bone-in short ribs) (1 kg)
  • 3-5 tomatoes
  • 1 tbsp paprika powder
  • 1 cup red wine (250ml)
  • 1 black cardamom
  • 1 stick cinnamon
  • 3 star anises
  • 5 bay leaves
  • 1 tbsp pepper corns
  • 1 tbsp minced garlic
  • 1 tbsp minced shallot
  • 1 tbsp minced ginger
  • 2 tbsp chicken powder (to your taste)
  • 4 tbsp fish sauce (to your taste)
  • ½ tbsp sugar (to your taste)
  • ½ tbsp salt (to your taste)

Slurry

  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions
 

  • Cut the beef into 4cm (1½ inch) cubes and the tomatoes into wedges.
  • Marinate the beef with chicken powder, paprika powder, sugar, red wine, garlic, shallot, ginger and pepper corns. Let it marinate for about 30 minutes.
  • In your slow cooker, place the tomato at the bottom of the pot. Then, layer the marinated beef on top, along with the marinade sauce and all spices. Pour red wine into the pot, leaving 3 tbsp for later seasoning. Add water until it just reaches the level of the beef.
  • Cook the beef in the slow cooker on high heat for about 3 hours to 4 hours (depending on your slow cooker). If you're using the slow cooker mode of an Instant Pot, the cooking time will be around 3 hours and 30 minutes.
  • Once the beef reaches your desired level of tenderness, season the stew with fish sauce, sugar, chicken powder, and the leftover red wine. P/s: the broth should be slightly saltier than your desired flavor, as this will complement the pho noodles.
  • Add the slurry:
    – If using a slow cooker, add the slurry with a minimum of 30 minutes left in the cooking timee. This allows the raw flour taste to dissipate and the soup to thicken.
    – If using the slow cooker mode of an Instant Pot, add the slurry and switch to Sauté mode on low heat for 1-2 minutes.
  • Follow the package instructions to prepare the pho noodles. After cooking, give them a rinse to remove excess starch.
  • Transfer the cooked noodles to a bowl. Pour the delicious broth over the noodles. Complete the dish with a sprinkle of thinly sliced onions, cilantro, or cleaved scallions. Enjoy!!

Notes

  • To amp up the flavor, start by sautéing garlic, ginger, and shallots, then proceed to brown the beef before introducing water and red wine. This simple step can significantly elevate the overall taste.
  • If you’re using the stovetop method, just let the stew simmer gently on low heat until it reaches your desired level of tenderness. The subsequent steps closely resemble the slow cooker technique.
  • Opting for the instant pot? Pressure cook the beef on “high-pressure” for around 20 minutes, and then let it release pressure naturally. Afterward, continue following the remaining steps similar to the slow cooker approach.
  • While the traditional Bò sốt vang usually doesn’t include potatoes and carrots, you’re welcome to add these veggies if you’re planning to enjoy the stew with a baguette. Simply toss them in alongside the beef during the cooking process.
Tried this recipe?Let us know how it was!
5/5 - (35 votes)

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