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