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.

“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 peole on Vietnamese cuisine , much like the famous Bánh Mì.

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.

🥩 Ingredients

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

Stew-Friendly Beef Cuts: Opt for beef shank, beef chuck, beef brisket, oxtail, and bone-in short ribs. These cuts are perfect for stewing and soup like Phở or Bún Bò Huế.

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

Paprika Powder: This adds the red hue to the stew. I often make paprika oil instead of annatto oil in many dishes like Vietnamesse lemongrass chili oil, Canh Bún and even the vegan Bun Bo Hue.

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 Vietnamese herbs like 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

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.

Cook with slow cooker:

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

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

Pour red wine into the pot, reserving 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. 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.

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

• 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:

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.

🍜 More Hanoi recipes for your palate

Bún Bò Nam Bộ

Quite similar to Bún Thịt Nướng or Bún Chả Giò but this rice noodle salad is served with stir-fried beef, Hanoi-style dipping sauce (or sometimes I just enjoy it with Nước Chấm).

Make the dish complete with scallion oil, and Đồ Chua (pickled carrots & daikon).

Vietnamese Egg Coffee (Cà Phê Trứng)

Egg coffee, crafted by Mr. Giảng, a Hanoi barista, has won the affection of numerous coffee fans. If you enjoy Vietnamese Iced Coffee , you should certainly give Cà Phê Trứng a taste.

Bún Mọc (Vietnamese Rice Noodle Soup with Pork Balls)

Bún Mọc is a rice noodle soup originating from Nhân Chính, Hà Nội. Like many Northern dishes such as Bún Riêu, Bún Thang, or Bánh Cuốn, this soup accompanied Catholic migrants to the South in 1954.

My favorite choice during the freezing winter days in Germany!!

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

Cielle

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 3 votes

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Course Main Course

Cuisine Vietnamese

Servings 4 People

Equipment

• 1 Slow Cooker (Or Instant Pot)

Ingredients

  

1x2x3x

• 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!