Cà ri bò is a Vietnamese curry dish made with beef, various vegetables, and local spices. It is a common dish for regular meals as well as special occasions in the country.
It boasts many characteristics that set it apart from many other Asian curry varieties, including the flavors, main ingredients, spices, and cooking techniques.
Read on, and you will learn many fantastic facts about this mouth-watering Vietnamese dish, especially how to prepare it at home.
I will offer a brief history of beef curry in Vietnam before going over the tools and ingredients you need to prepare this dish. Next, I will cover the necessary steps for cooking Vietnamese beef curry as well as helpful tips for serving it.
Now, it’s time to diversify your meal with cà ri bò!
What Is Cà Ri Bò?
Cà ri bò (Vietnamese beef curry), is a popular curry dish in Vietnam. Curry originated in India and was spread to Vietnam by traders and culinary interactions, creating this dish.
Cà ri bò was probably popularized after the French conquest of Vietnam because beef only became popular in the country after that point.
A typical serving of Vietnamese beef curry includes beef, tubers (such as potatoes, sweet potatoes, or taro), onions, tomatoes, coconut milk, and spices. Common curry spices in Vietnam are lemongrass, bay leaves, turmeric, star anise, and cinnamon.
The use of coconut milk and numerous spices distinguishes Vietnamese beef curry from similar dishes in Thailand, Japan, and India.
Cà ri bò is fragrant, mild yet rich, and only slightly spicy. In addition, it features a runny and soup-like consistency that goes well with many staple foods.
What Tools Are Necessary for Making Cà Ri Bò?
Cà ri bò requires the most essential kitchen tools, take a quick look at them:
What Are the Essential Ingredients for Cà Ri Bò?
Here are the specific ingredients you must have to make cà ri bò:
What Are the Directions to Prepare Cà Ri Bò at Home?
Making cà ri bò is all about marinating the beef, stir-frying the beef, and cooking the curry. Below is a step-by-step guide on this process:
Step 1: Marinate the Beef
Mix the 1.1 pounds of beef brisket with:
Put on a pair of gloves and mix the beef with your hands to make it absorb the flavor more easily.
Marinate the beef for at least one hour. Cover the mixing bowl and let the beef absorb the marinade overnight if possible.
Step 2: Stir-fry the Beef
Heat the pot over medium heat and add 2 teaspoons of cashew oil. Once the oil is heated, proceed to add:
Add the beef. Stir-fry for 3 minutes until the beef firms up.
Step 3: Cook the Curry
Pour water into the pot just until the beef is fully submerged.
Bring water to a boil while stirring constantly. Season with 1.5 teaspoons of salt and 1 teaspoon of sugar.
Turn down the heat and simmer for 40 minutes.
Add 0.88 pounds of potatoes and 0.66 pounds of carrots. Cook for 15 minutes or until the vegetables become tender.
Add onions and give the curry a good stir.
Add 8.5 ounces of coconut milk and 1 teaspoon of condensed milk. Stir to mix. Turn off the heat.
Garnish with your favorite herbs. Serve hot with Vietnamese baguettes.
What Are the Best Tips to Perfect Home-made Vietnamese Beef Curry?
In this section, I will address a few matters on preparing and serving Ca Ri Bo, such as cooking tips, accompaniments, storage, and similar Vietnamese dishes.
Let’s start with a few simple pieces of advice on making your Vietnamese beef curry more delicious.
What Side Dishes Go Well With Cà Ri Bò?
Below are 2 common types of side dishes that can complement cà ri bò:
How To Store And Reheat Cà Ri Bò?
The best way to store cà ri bò is to keep it in a sealed container and transfer it into the fridge or the freezer. This curry dish can be refrigerated for 2 – 3 days or frozen for 2 – 3 months.
To reheat Vietnamese beer curry, add it to a skillet and put on low heat. Alternatively, you can microwave the curry, but remember to add a splash of water to prevent it from drying out.
Get Ready to Make Cà Ri Bò
There are many finger-licking curry dishes in the world, and cà ri bò is among the best. When you want a break from intensely flavorful curries, the mild richness and savoriness of Vietnamese beef curry will offer a change of pace to your palate.
Have you made cà ri bò at home yet? How did it go? What other tips and tricks did you discover? Fill me in on everything in the common section! Before you go, please share this post with your friends!
Cà Ri Bò Recipe (Vietnamese Beef Curry)
Equipment
- Pot
- Mixing Bowl
- Ladle
- Eco-friendly disposable plastic gloves
Ingredients
Beef and Vegetables
- 1.1 pounds beef brisket
- 0.66 pound carrots, cubed
- 0.88 pound potatoes, cubed
- 1 medium onion cut into wedges
Marinade
- 4 dried bay leaves
- 2 tablespoons minced shallots
- 2 tablespoons minced onions
- 1.5 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons black pepper
- 1 teaspoon condensed milk
- 1 teaspoon oyster sauce
- 3 teaspoons cashew oil
- 2 teaspoon curry powder
Others:
- 8.5 ounces coconut milk
- 4 medium lemongrass stalks slightly pounded
Instructions
- Mix the beef with bay leaves, half the minced shallots, half the minced onions, one-third of the cashew oil, half the sugar, black pepper, oyster sauce, and curry powder.
- Mix the beef with your hands to make it absorb the flavor more easily. Marinate the beef for at least one hour or overnight (if possible).
- Heat the pot over medium heat. Add the remaining cashew oil. Add the remaining minced shallots, minced onions, and pounded lemongrass.
- Add the beef. Stir-fry for 3 minutes until the beef firms up.
- Pour water into the pot just until the beef is fully submerged. Bring water to a boil while stirring constantly. Season with salt and the remaining sugar. Turn down the heat and simmer for 40 minutes.
- Add potatoes and carrots. Cook for 15 minutes or until the vegetables become tender.
- Add onions and give the curry a good stir. Add coconut milk and condensed milk. Stir to mix. Turn off the heat.
- Garnish with your favorite herbs, and enjoy.
Video
Notes
- The instructions are for preparing 4 servings.
- Choose beef with enough marbling.
- Marinate the meat with more curry powder if you can’t find other spices.
- Use substitute ingredients, such as replacing potatoes with sweet potatoes or taro and replacing condensed milk with fresh milk.
- Always blend in the coconut milk last.
- Remove the lemongrass stalks from the curry before serving.
Nutrition
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.