Vietnamese Beef Stew (Bò kho)

Bò kho is a popular Vietnamese beef stew that can be consumed on its own or accompanied by a baguette on the side. It can also be served over noodles, and it is customary to serve a variety fresh herbs on the side. The dish includes ingredients such as diced beef, carrots, lemongrass, cinnamon, chili, pepper, garlic, and shallots, all of them simmered in a spicy and aromatic broth.

The origins of bò kho are still a mystery, although it is believed that the dish has many influences, from both the East and the West. In rural areas of Vietnam, the stew is usually much spicier than in urban areas. It is traditionally consumed for breakfast, garnished with chopped green onions, coriander, and onions.

Sate Padang

Sate Padang is a variety of sate (satay) which originates from Padang, West Sumatra. It is traditionally made with beef, and it consists of pieces of meat or offal that are marinated, skewered, and then grilled. The skewers are typically served doused in a thick, brown-colored sauce that combines meat broth thickened with rice flour or rice water and various not-overly-strong spices.

Other varieties include the Panjang version that uses more turmeric to create a vibrant yellow sauce, while sate Pariaman employs more chilis to give the sauce its typical red hue. Sate Padang is usually served with ketupat (rice cakes).


Pares is a Filipino term that typically refers to a standard combination of beef stew, beef soup, and rice. The star is the stew consisting of beef chunks that are slowly braised in a flavorful stock infused with garlic, soy sauce, star anise, sugar, and a variety of other spices and condiments.

The thick, rich, and slightly sweet sauce and tender meat make pares one of the most popular beef dishes in the country. The term pares translates as pairs and stems from the traditional practice of serving this satisfying stew along with fried or steamed rice and a bowl of nourishing beef stock. 

Vietnamese Shaking Beef (Bò lúc lắc)

The main star of bò lúc lắc is diced marinated beef. The meat is shortly seared before it is served on a bed of watercress and sliced tomatoes. Additional toppings may include pickled onions, and a dipping sauce resembling lime-based vinaigrette can be drizzled over the meat or served on the side.

The dish was once a rare treat that was mainly prepared and served on special events. Nowadays, it is more common, but bò lúc lắc is still considered a restaurant specialty and a dish that is traditionally reserved for special occasions. 

Suea rong hai

Also known as the crying tiger, this classic Thai dish consists of grilled slices of spicy marinated beef brisket that is served sided with sticky rice. The dish is typically accompanied with a spicy dipping sauce made with Thai chilis, garlic, fish sauce, lime juice, coriander seeds, and cane sugar.

Suea hong hai is traditionally associated with northeastern Thai regions, and it is best enjoyed hot off the grill.

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