A: Welcome to Food Delight on VOV24/7. We’re on the air every week with cuisine reports and amazing recipes that are easily prepared in your kitchen.
B: Today we're featuring another recipe from Tran Le Thanh Thien, a culinary expert and President of the Asian Chefs Association’s “From Garden to Table” series – a project that celebrates wholesome cooking with high-quality, nutritious ingredients.
A: The idea behind the series is simple: create meals that are both healthy and comforting for families.
B: This time, Thien is giving a Vietnamese classic a premium twist with Vietnamese-style Canadian Beef Short Rib Stew.
A: That already sounds delicious. Stewed beef always takes me back to rainy days at home, when my mom would serve a rich, aromatic pot of beef stew with crispy, crusty baguettes. It's such a comforting meal.
B: Brisket or beef shank is traditionally used for this dish, but Chef Thien has chosen Canadian beef rib fingers instead. Let’s hear his reason.
"Canadian beef is grain-fed, which creates the beautiful marbling that gives the meat its signature tenderness. This cut comes from between the rib bones and contains layers of tender meat and connective tissue. It retains its moisture throughout the long braising process and develops a wonderfully tender texture with a pleasantly chewy bite," Thien said.
B: A chewy bite that just melts in your mouth, sounds perfect. Let’s get into the kitchen.
To start, you’ll need 1 kilo of Canadian beef rib fingers, cut into 5 to 7-centimeter pieces.
A: You’ll also want to prep your aromatics. Chop up some onions, carrots, and half a tomato. Don't forget to dry-toast your whole spices - three star anise pods, a cinnamon stick, and two bay leaves, until they are incredibly fragrant.
B: Now for the most important part before the heat hits the pan: the marinade.
"A delicious beef stew starts with well-marinated meat, allowing the flavors to penetrate deeply. You'll want to combine salt, sugar, seasoning powder, soy sauce, turmeric, curry powder, five-spice, pepper, white wine, and annatto oil. Add minced shallots, garlic, crushed ginger, and lemongrass. Mix all the ingredients thoroughly and let it marinate for 15 to 20 minutes," said Thien.
A: While that meat soaks up all those incredible spices, it's time to fire up the stove. Heat a pot and add a splash of annatto oil for that signature rich color.
B: Toss in some crushed lemongrass, minced ginger, and shallots. Sauté until your kitchen smells amazing, then add your marinated beef. You want to stir-fry this on high heat until the beef gets a beautiful sear on the outside.
A: Next, stir in your chopped tomatoes and let them soften. Now, here is when chef Thien adds a fantastic twist to the braising liquid. Instead of just water or broth, he is using 1 liter of fresh coconut water and 50 milliliters of pineapple juice.
"Pour in the coconut water and pineapple juice, then simmer for about 45 minutes. The coconut water gives the stew a naturally sweet and mellow flavor. After 45 minutes, add the toasted spices and continue simmering until the beef becomes tender," said Thien.
B: The acidity from the pineapple juice will tenderize that beef even further, while the coconut water reduces into a rich, sweet glaze.
A: To finish it off, adjust your seasoning. Then, to get that glossy, thick consistency we all love in a good stewed beef, gradually stir in a slurry made of two tablespoons of cornstarch or tapioca starch mixed with water.
A: Just look at that rich, dark red sauce. To serve, ladle it into a big bowl and garnish it heavily with fresh herbs: Thai basil, cilantro, sawtooth coriander, and a few slices of chili.
"This Vietnamese-style beef stew is delicious served with crispy baguette, or you can blanch some rice noodles to make a hearty bowl of beef stew noodle soup. For extra flavor, prepare a simple dipping sauce of salt, chili, and lime juice. The rich, buttery tenderness of the Canadian beef short ribs combined with the thick, savory sauce creates an incredibly satisfying dish," Thien said.
A: I am officially starving. A huge thank you to Chef Tran Le Thanh Thien for sharing this incredible recipe from his "From Nature to the Table" project.
B: Grab some crusty bread and get cooking, folks. We’re looking forward to more recipes on VOV24/7’s Food Delight.
