Lẩu bò viên sa tế is a beef hot pot with beef balls, built on a broth of beef bones and lemongrass. The satay here is made from annatto oil, garlic, lemongrass and chilli powder; half of it goes into the broth and the rest is for anyone who wants more heat. It’s eaten with noodles and plenty of vegetables, and it’s a good meal for a cold day. Ingredients For the broth 1 kg beef bones (leg or tail) 5–6 cloves lemongrass 2 teaspoons vinegar and a little salt, for cleaning the bones Salt, fish sauce, Maggi seasoning and sugar, to season For the satay 2 teaspoons annatto seed oil Minced garlic A little fish sauce 1 teaspoon chilli powder, or more if you like it hot For the hot pot 300 g beef balls (bò viên), sold at Vietnamese markets 200 g beef 50 g button mushrooms 50 g oyster mushrooms 50 g straw mushrooms ½ onion, peeled and cut into segments Spring onions, cut into short lengths Chilli Bean sprouts, celery cabbage and mustard greens Sliced tofu and fish balls (optional) Vermicelli or egg noodles A little oil and minced garlic, for the noodles How to make lẩu bò viên sa tế 1. Prepare the lemongrass Wash the lemongrass, peel off the outer layer and chop it into short pieces. Divide it in two: mince one half for the satay, and keep the other half to cook with the bones. 2. Clean the bones and start the broth Wash the beef bones 2–3 times in water with a little salt. Bring a pot of water to the boil, add 2 teaspoons vinegar and some salt, and boil it for another 5 minutes. Put the bones in this hot water for about 3–4 minutes to clean them again. Put the bones in a big pot with enough water to cover them, add the chopped lemongrass and some salt, and bring it to the boil. Skim off the foam from time to time so the broth stays clear. 3. Prepare the beef, vegetables and mushrooms Cut each beef ball in half and put them in a clean bowl. Wash the beef carefully, slice it thinly and lay it on a plate. Wash the vegetables, let them drain dry and cut them into short pieces. Soak all the mushrooms in cold water for about 4–5 minutes, then cut off the roots. 4. Make the satay Heat 2 teaspoons annatto seed oil in a pan and fry the minced garlic until fragrant. Add the minced lemongrass, a little fish sauce and 1 teaspoon chilli powder (more if you like it hot) and fry for 5 minutes. Fry for 2 minutes more, then turn off the heat. 5. Season the broth When the bones have turned soft, stir half of the satay into the broth. Season to taste with Maggi seasoning, fish sauce and sugar, and boil for another 15 minutes. If the liquid has reduced, add more water so you have enough broth to serve. 6. Make the garlic noodles Soak the egg noodles in hot water for about 3–5 minutes, until soft, then rinse them straight away in cold water so they don’t stick together. Heat a little oil in a pan and fry minced garlic until fragrant. Pour the garlic over the noodles in their basket and mix well. 7. Serve Before eating, put all the vegetables, mushrooms, fish balls, tofu and egg noodles around the hot broth pot. Keep the broth hot so everything can go into the pot. To eat, put some noodles in a bowl, ladle broth over them and top with vegetables, mushrooms, fish balls and tofu from the pot. If you like it spicy, stir in a teaspoon of the remaining satay. Share:
