Vietnamese Beef Recipes

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Marinated Rib-Eye Steak Recipe Recipe

Marinated Rib-Eye Steak Recipe

05.29.15 by Jackie

Little Aria is not very picky when it comes to eating meat. As long as it's tender, boneless and juicy, she's  always up for joining me and sharing the meal. Today I prepared thinly-sliced marinated rib-eye steaks and simply cook them on the grill. We enjoyed them with brown rice, bean sprout pickles and kimchi but they would also make a wonderful filling for a sandwich.

First I prepared a basic marinade made from chopped onion, garlic powder, green onions, honey, a bit of cooking wine, Worcestershire sauce and freshly grated green papaya. You can use the same marinade for other types of meat; it will be incredibly flavorful and  juicy.


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Ghost Halloween Lemongrass and Ginger Beef Noodles Recipe

Boo! I have to admit I'm a little ashamed of today's Halloween-inspired meal. I prepared Vietnamese beef noodles (bún thịt bò xào xả gừng in Vietnamese) today and I had in mind that I'd be able to have fun with the rice noodles and create scary mummies. In the end, it looked neither like a mummy nor a ghost. As we were eating dinner, little Lala asked for 2 whole black peppercorns and found a solution to our mummy situation. Et voila! What do you think?

Cold beef noodle salads are very common in Vietnam and they are definitely a staple in my home. Sauteed beef in lemongrass is served with thick rice noodles and an abundance of Vietnamese greens. It might not be the creepiest meal for the Halloween season, but it sure is delicious. 

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Bo Hanh Huong Recipe (Vietnamese Beef Rolls) Recipe

Vietnamese beef rolls, called bò hành hương, are typically considered a festive dish. We had a lot of guests over last week and I decided to serve this Vietnamese beef specialty as the main course for my buffet party menu. The name translates to "onion scented beef", and that is an apt description. The authentic version would use green onions, but I didn't have any, so I substituted thin wedges of regular onions for the filling. It didn't alter the main flavor of the dish.

And since people eat with their eyes first, I made sure the presentation of the rolls was inviting. I served them on a bed of lettuce with slices of citrus from our garden.

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