Literally translated as “yellow sauce”, sot vang is another example of French cuisine being adapted to Vietnamese tastes. The dish, based on beef au vin or beef bourguignon, is similar to bo kho, found in southern Vietnam. It features a red wine base as well as spices such as cinnamon and star anise, as well as chunks of tender beef. This hearty soup is best enjoyed with at least one baguette, which allows you to soak up the delicious broth. Ingredients for the dish include beef shin, tomatoes, red wine, white wine, ketchup, cinnamon, anise, cardamom, onion, garlic, ginger, spring onion, dry onion, odor, seasoning, salt, turmeric, pepper and sugar. (Photo: Mai Mai/Vietnam+) 
Spices make the dish flavor up. Ingredients for the dish include beef shin, tomatoes, red wine, white wine, ketchup, cinnamon, anise, cardamom, onion, garlic, ginger, spring onion, dry onion, odor, seasoning, salt, turmeric, pepper and sugar. The dish, based on beef au vin or beef bourguignon, is similar to bo kho, found in southern Vietnam. It features a red wine base as well as spices such as cinnamon and star anise, as well as chunks of tender beef. This hearty soup is best enjoyed with at least one baguette, which allows you to soak up the delicious broth. This is also served with rice or noodles (to make ‘phở sốt vang’) (Photo: Mai Mai/Vietnam+) 
Fresh beef is deodorised with ginger and white wine. Cut the beef into cubes, and season with all the ingredients in seasoning. Leave at least 2 hours or more, until the beef are no longer red and absorb the wine. When ready to cook, in a large pot, make the annatto infused oil by heating the oil with the seeds (or powder) until the oil turn red. Remove from heat, discard the seed and put the oil back on medium high. Add some butter until melted, then saute the chopped onion, garlic cloves and spring onion white until fragrant and the onion turns soft. Add the tomatoes and stir until soft. (Photo: Mai Mai/Vietnam+) 
Add the beef and stir fry until slightly cooked then add the puree. Pour red wine over and leave to simmer for a few minutes on medium heat, then add hot water until the beef are submerged. Add cardamom, cinnamon, star anise and bay leaf, turn to low heat, season to taste, cover and leave to braise for 30 minutes. Add carrots, then continue to cover and let simmer for a further 20 minutes. Add sliced onions and cook for another 10 minutes, covered When ready to serve, pour over a tbs or more red wine then sprinkle with coriander. This is best served with bread, rice or noodles. (Photo: Mai Mai/Vietnam+) 
Marinate beef with 1 teaspoon of spice, 1 spoon of seasoning seeds, 1 teaspoon of sugar, 1 teaspoon of turmeric powder, 1/2 teaspoon of pepper, 1 spoon of wine for 30 minutes-2 hours. Add tomatoes and onions and stir until soft. Add the beef and stir fry until slightly cooked then add the puree. Pour red wine over and leave to simmer for a few minutes on medium heat, then add hot water until the beef are submerged. Add cardamom, cinnamon, star anise and bay leaf, turn to low heat, season to taste, cover and leave to braise for 30 minutes. Add sliced onions and cook for another 10 minutes, covered. When ready to serve, pour over more red wine then sprinkle with coriander. This is best served with bread, rice or noodles. (Photo: Mai Mai/Vietnam+) 
Tomatoes and onions are stirred until soft. Vietnamese beef stew in red wine sauce (bo sot vang) has a truly unique flavor profile, which is a ultimate comfort food during winter days. For a cloudy day, this really is the ultimate comfort food. Literally translated as “yellow sauce”, sot vang is another example of French cuisine being adapted to Vietnamese tastes. The dish, based on beef au vin or beef bourguignon, is similar to bo kho, found in southern Vietnam. It features a red wine base as well as spices such as cinnamon and star anise, as well as chunks of tender beef. (Photo: Mai Mai/Vietnam+) 
Vietnamese beef stew in red wine sauce (bo sot vang) has a truly unique flavor profile, which is a ultimate comfort food during winter days. When ready to serve, pour over a tbs or more red wine then sprinkle with coriander. This hearty soup is best enjoyed with at least one baguette, which allows you to soak up the delicious broth. This is best served with bread, rice or noodles. Tuck into an excellent sot vang at Qua Tang Thien Su (252 Hang Bong) in the Old Quarter. Or, try a creative combination of pho bo and sot vang at the stall at 3 Tran Phu, near the railway station. (Photo: Mai Mai/Vietnam+) 
For a cloudy day, this really is the ultimate comfort food. Literally translated as “yellow sauce”, sot vang is another example of French cuisine being adapted to Vietnamese tastes. Ingredients for the dish include beef shin, tomatoes, red wine, white wine, ketchup, cinnamon, anise, cardamom, onion, garlic, ginger, spring onion, dry onion, odor, seasoning, salt, turmeric, pepper and sugar. The dish, based on beef au vin or beef bourguignon, is similar to bo kho, found in southern Vietnam. It features a red wine base as well as spices such as cinnamon and star anise, as well as chunks of tender beef. (Photo: Mai Mai/Vietnam+) 
During winter days in northern Vietnam, Vietnamese beef stew in red wine sauce (bo sot vang) which has a truly unique flavor profile, is a ultimate comfort food. Literally translated as “yellow sauce”, sot vang is another example of French cuisine being adapted to Vietnamese tastes. Ingredients for the dish include beef shin, tomatoes, red wine, white wine, ketchup, cinnamon, anise, cardamom, onion, garlic, ginger, spring onion, dry onion, odor, seasoning, salt, turmeric, pepper and sugar. The dish, based on beef au vin or beef bourguignon, is similar to bo kho, found in southern Vietnam. This is best served with bread, rice or noodles. (Photo: Mai Mai/Vietnam+) 
The dish, based on beef au vin or beef bourguignon, is similar to bo kho, found in southern Vietnam. It features a red wine base as well as spices such as cinnamon and star anise, as well as chunks of tender beef. This hearty soup is best enjoyed with at least one baguette, which allows you to soak up the delicious broth. Tuck into an excellent sot vang at Qua Tang Thien Su (252 Hang Bong) in the Old Quarter. Or, try a creative combination of pho bo and sot vang at the stall at 3 Tran Phu, near the railway station. (Photo: Mai Mai/Vietnam+) 
For a cloudy day, this really is the ultimate comfort food. Literally translated as “yellow sauce”, sot vang is another example of French cuisine being adapted to Vietnamese tastes. Ingredients for the dish include beef shin, tomatoes, red wine, white wine, ketchup, cinnamon, anise, cardamom, onion, garlic, ginger, spring onion, dry onion, odor, seasoning, salt, turmeric, pepper and sugar. Spices make the dish flavor up. This hearty soup is best enjoyed with at least one baguette, which allows you to soak up the delicious broth. This is also highly recommended to be served with rice or noodles (to make ‘phở sốt vang’). (Photo: Mai Mai/Vietnam+) VNA
