Thịt Bò Rang: Vietnamese Carmelized Stir Fried Ground Beef- My Ultimate Comfort Food

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Thịt bò rang, or caramelized stir-fried beef, is a dish that carries with it the rich cultural and familial traditions of Vietnam. For my dad, this simple yet flavorful dish was a staple for him back home in Vietnam.

To this day, it's one of his favorite meals to prepare, and every time he makes it, it brings back memories of family dinners. The dish is easy to make and captures the essence of Vietnamese home cooking, where the balance between sweet and savory is key.

Traditionally, this ground beef dish is enjoyed on its own, but it has also become a popular addition to Vietnamese street food, especially in fried rice or as a savory filling in Bánh mì sandwiches. The French influence on Vietnamese cuisine is evident in the caramelization technique used in Thịt bò rang, a cooking method that enhances the flavor and texture of the beef. The result is a rich, savory, slightly sweet dish that pairs beautifully with steamed jasmine rice.

This Vietnamese ground beef rice bowl is the perfect comfort food that’s quick, flavorful, and satisfying and it’s also great for meal prepping!

It combines ground beef with an aromatic mix of fish sauce, soy sauce, lemongrass, and Thai chili, giving the dish layers of flavor. Serve it with fresh cucumbers and a sprinkle of fried shallots, and you'll have a hearty, home-cooked meal that's easy to whip up on a weeknight.

Vietnamese Ground Beef Rice Bowls Recipe (Thịt Bò Rang)

Ingredients:

• 1 lbs ground beef

• 1 tablespoon oil

• 1/2 tablespoon brown sugar (optional, for caramelization)

• 3-4 garlic cloves, minced

• 1 small shallot onion minced

• 2 scallions, sliced

• 2 stalks of lemongrass, finely chopped (white parts only)

• 2 red Thai chili peppers, finely chopped (optional for heat and some color)

• 1 tablespoon fish sauce

• 1-2 tablespoon soy sauce (to taste)

• 1/2 tsp fresh cracked black pepper

• Steamed jasmine rice, for serving

• Fresh scallions and crispy fried shallots, for garnish

• Sliced cucumber, for serving

Instructions:

1. Prep the Ingredients: Start by prepping all your ingredients. Finely chop the lemongrass, onions, scallions, and chili peppers. Set them aside, ready to go.

2. Sauté the Aromatics: In a large skillet or wok, heat the oil over medium-high heat. Add the chopped onions, lemongrass, and Thai chili peppers. Sauté until the onions turn translucent and the mixture becomes fragrant—about a minute.

3. Brown the Beef: Push the aromatics to the side of the pan, then add the ground beef to the center. Break it up with a spatula, stirring occasionally, until it starts to brown and release its fat. If you're using the optional brown sugar, sprinkle it over the beef at this stage to help with caramelization.

4. Add Seasonings: After aromatics are fragrant, mix the beef with all the aromatics while and let the beef brown some, stir in the fish sauce, soy sauce and black pepper. Continue cooking and stirring for another 5 to 7 minutes, allowing the sauce to reduce slightly and the beef to take on a rich, caramelized color.

5. Caramelize and Finish: As the beef cooks, you’ll notice it becoming deeply flavorful and slightly caramelized due to the soy sauce, sugar, and fish sauce. Once the beef has reached the desired caramelization, remove it from the heat.

6. Serve: Serve the caramelized beef over steamed jasmine rice. Garnish with fresh scallions and crispy fried shallots. You can also serve fresh cucumber slices on the side to provide a refreshing contrast to the savory beef.

Tips for Success:

1. Perfect Caramelization: The optional brown sugar helps give the beef that delicious caramelized glaze, but be careful not to add too much as it can make the dish overly sweet.

2. Aromatic Boost: Using fresh lemongrass adds an earthy, citrusy aroma that complements the savory beef. Don’t skip this ingredient if you want to capture the authentic flavor!

3. Balance the Heat: Red Thai chili peppers add a kick of heat, but you can adjust the amount based on your preference or omit them if you prefer a milder dish.

4. Side Pairings: Serving Thịt bò rang with fresh cucumbers or herbs like cilantro balances the dish with freshness and helps cut through the richness of the beef.