Bo thung is a famous rustic dish of the Central region with soft sweet beef rolled with fatty belly, stewed slowly with pineapple and lemongrass to create a rich and attractive flavor.
According to the book "Delicious and Nutritious Dishes" (Women's Publishing House), with only about 60 minutes of preparation, you can bring your family a delicious dish, suitable for using with raw vegetables and rice paper.
Materials
Main ingredients
- 500g beef shank
- 200g of neck fat
- 1 pineapple
3 lemongrass stalks
- 2 cloves of garlic
- 1 dried onion
- 5 sprigs of chives
Spices
- 3 teaspoons of seasoning powder
- 1/2 tablespoon fish sauce
- 1 teaspoon of sugar
- 1/3 teaspoon of ground pepper
- 1/2 teaspoon of five-spice powder
- 1/4 bowl of cooking oil
- Dipping sauce, garlic chili fish sauce.
Material pre-processing
Slice belly fat into medium-long strips. Crush lemongrass, cut into pieces. Peel dried shallots and garlic, mince. Peel pineapple, remove eyes, squeeze to get juice or grind finely to filter out the juice.
Small tip: You should choose the beef shank, cut into large and thin pieces to make it easier to roll. Use chives or scallions to tie tightly on the outside to help the meat roll maintain its shape during cooking.
Preparation method
Step 1: Marinate the beef
Slice beef thinly, marinate with 1 teaspoon of seasoning powder, ground pepper and minced shallots and garlic. Mix well and leave for about 15-20 minutes for the meat to absorb the spices.
Step 2: Roll and fry briefly
Place a lard stick on a piece of beef, roll tightly. Use chives leaves to tie it up. Put a pan on the stove, add cooking oil and heat it up, then fry the beef rolls briefly until golden brown on all sides.
Step 3: Stew beef tenderloin
Line the bottom of the pot with crushed lemongrass and pineapple. Arrange the beef rolls on top. Add pineapple juice, about 200ml of filtered water and the remaining seasoning including seasoning powder, fish sauce, sugar and five-spice powder. Boil and reduce heat, simmer for about 50 minutes until the beef is soft and absorbs the spices evenly.
Step 4: Completion
Take the beef out, let cool a little and then slice it into bite-sized pieces. Arrange on a plate and serve with raw vegetables, rice paper and fish sauce with garlic and chili.
Finished product
The beef ribbons have a beautiful golden brown color, the soft and sweet meat blends with the fatty taste of belly fat and the characteristic aroma of lemongrass and pineapple. The dish is rich, suitable for family meals or weekend gatherings.
