Beef in Chilli Hot Pot
Beef in Chilli Hot Pot
Get this quick and easy spicy beef stew recipe by Helen Le from Home Cooked: Vietnam.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 2 servings
  • 1 ripe Tomato, cubed
  • 1 small Red Bell Pepper, cubed
  • 5 Bird's Eye Chilli, diced
  • 1 cup Coconut juice 
  • 3 stalks Lemongrass, smashed
  • 3 slices Ginger, smashed
  • 1 small Onion, cut into thin rings
  • 2 teaspoons Tapioca starch 
  • ½ teaspoon Salt
  • 2 teaspoons Chicken stock
  • 1 teaspoon Sugar
  • 200 grams Beef, very thinly sliced 
  • 100 grams Tokin Jasmine flower (Hoa thien ly)
  • 50 grams Chinese Celery 
  • 50 grams Pennyworth leaves (Rau ma)
  • 1 bitter melon gourd (kho qua)
  • 300 grams fresh Rice Vermicelli
  1. In a blender, combine the tomato, red bell pepper, chillies and coconut juice. Pulse to blend till smooth. Strain to extract the red juice
  2. Pour the red juice to a hot pot. Season with ½ teaspoons salt, 2 teaspoons chicken stock, 1 teaspoon sugar. Add the lemongrass, ginger and tapioca starch. Stir well to dissolve
  3. Arrange the beef on a plate and the vegetables on a platter
  4. To serve, dip the beef and veggies into the boiling hotpot. Add rice vermicelli to your serving bowl and ladle the hot soup over. Best served with beer in a cold day

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