20 Flavorful Vietnam Beef Recipes Authentic

Craving bold, vibrant flavors that transport you straight to the streets of Hanoi? Vietnamese beef dishes are a delicious adventure—packed with fresh herbs, savory spices, and mouthwatering textures. Whether you’re whipping up a quick pho for weeknights or slow-braising a showstopping bò kho, these 20 authentic recipes bring Vietnam’s irresistible taste to your kitchen. Ready to spice up your dinner rotation? Let’s dive in!

Pho Bo (Vietnamese Beef Noodle Soup)

Nothing beats a steaming bowl of pho bo—fragrant, deeply savory, and packed with tender beef and slurpable noodles. This version keeps it simple but delivers all the cozy comfort of the classic.

Ingredients:

• 8 cups beef broth (low-sodium)
• 1 lb flank steak, thinly sliced against the grain
• 8 oz dried rice noodles (banh pho)
• 1 medium yellow onion, thinly sliced
• 3-inch piece ginger, peeled and smashed
• 2 star anise pods
• 1 cinnamon stick
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• Garnishes: bean sprouts, Thai basil, lime wedges, jalapeño slices

Instructions:

1. In a large pot, combine beef broth, onion, ginger, star anise, and cinnamon stick. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to infuse flavors.
2. Meanwhile, soak rice noodles in hot water for 10 minutes until pliable, then drain.
3. Stir in fish sauce, brown sugar, salt, and black pepper into the broth. Taste and adjust seasoning if needed.
4. Divide noodles among bowls. Top with raw flank steak slices—the hot broth will cook them gently.
5. Ladle piping-hot broth over the noodles and beef. Serve immediately with garnishes on the side.

The magic here? The broth’s aromatic spices and the steak’s quick cook in the bowl keep everything fresh and vibrant.

Tip: Freeze the flank steak for 30 minutes before slicing—it makes paper-thin cuts a breeze!

Bo Luc Lac (Shaking Beef)

This Vietnamese sizzling steak dish gets its name from the quick “shaking” motion used while searing—it’s bold, garlicky, and ready in under 30 minutes!

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp granulated sugar
• 1 tbsp fish sauce
• 4 garlic cloves, minced
• 1 tbsp neutral oil (like vegetable or avocado)
• 1 tbsp unsalted butter
• 1 small red onion, thinly sliced
• 1 bunch watercress (or lettuce), for serving
• Lime wedges, for serving

Instructions

1. In a bowl, toss the steak with 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp fish sauce, and half the minced garlic. Let marinate 15 minutes.
2. Heat 1 tbsp oil in a large skillet over high heat. Add the steak in a single layer (work in batches if needed) and sear undisturbed for 1 minute. Shake the pan vigorously to flip the pieces, then cook 1 more minute for medium-rare. Transfer to a plate.
3. Reduce heat to medium. Melt 1 tbsp butter in the same skillet, then add the remaining garlic and red onion. Cook 2 minutes until fragrant.
4. Return the steak to the skillet and toss everything together for 30 seconds.

The magic here? A caramelized crust from the sugar in the marinade, balanced by the freshness of watercress and lime. Serve immediately over greens with lime wedges.

Tip: For extra flavor, use a cast-iron skillet—it retains heat beautifully for that perfect sear.

Bo Kho (Vietnamese Beef Stew)

This fragrant, slow-simmered Vietnamese beef stew is packed with warming spices and tender meat—perfect for spooning over noodles or crusty bread.

Ingredients:

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp grated ginger
• 1 star anise pod
• 1 cinnamon stick
• 4 cups beef broth
• 2 carrots, cut into 1-inch chunks
• 1 tbsp lime juice
• Fresh cilantro and sliced jalapeños (for garnish)

Instructions:

1. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high. Brown the beef in batches, 3–4 minutes per side. Transfer to a plate.
2. Add the onion and cook for 3 minutes until soft. Stir in 4 cloves garlic, 2 tbsp tomato paste, 1 tbsp ginger, 1 star anise, and 1 cinnamon stick; cook 1 minute until fragrant.
3. Return the beef to the pot. Add 3 tbsp fish sauce, 1 tbsp brown sugar, and 4 cups beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours.
4. Add the carrots and simmer uncovered for 30 more minutes until tender. Discard the star anise and cinnamon stick. Stir in 1 tbsp lime juice.
5. Garnish with cilantro and jalapeños. Serve with rice noodles or baguette.

The magic here? The caramelized depth from tomato paste and fish sauce balances the bright lime finish—no two bites taste the same.

Tip: For extra richness, swap 1 cup broth with coconut water.

Banh Mi Bo (Vietnamese Beef Sandwich)

This vibrant Banh Mi Bo packs tender beef, tangy pickles, and fresh herbs into a crusty baguette—a flavor explosion in every bite!

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 French baguettes (or 4 mini rolls), split and lightly toasted
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup cilantro sprigs
• 1/4 cup mayonnaise
• 1 tbsp sriracha (optional)

Instructions:

1. In a bowl, combine the flank steak with 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp honey, and 2 cloves minced garlic. Let marinate for 15 minutes.
2. Heat 1 tbsp vegetable oil in a skillet over medium-high. Cook the beef for 3–4 minutes, stirring occasionally, until just browned but still tender.
3. Spread 1/4 cup mayonnaise (mixed with 1 tbsp sriracha, if using) on the toasted baguettes. Layer with the beef, shredded carrots, sliced cucumber, and cilantro sprigs.

The magic here? The sweet-savory beef against the crisp veggies and creamy-spicy mayo—it’s a harmony of textures and flavors you’ll crave.

Tip: For extra crunch, quick-pickle the carrots and cucumber in rice vinegar and sugar for 10 minutes before assembling.

Bo La Lot (Beef Wrapped in Betel Leaves)

These fragrant Vietnamese parcels pack a punch of flavor, with juicy beef and aromatic betel leaves charred to perfection—perfect for grilling season!

Ingredients:

• 1 lb ground beef (85% lean)
• 20 fresh betel leaves (or grape leaves as a substitute)
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp minced garlic
• 1 tbsp minced shallot
• 1 tsp black pepper
• 1 tbsp neutral oil (like grapeseed)

Instructions:

1. In a bowl, combine ground beef, 2 tbsp fish sauce, 1 tbsp sugar, 1 tbsp garlic, 1 tbsp shallot, and 1 tsp black pepper. Mix well and marinate for 20 minutes.
2. Rinse betel leaves and pat dry. Spoon 1 heaping tbsp of beef mixture onto each leaf, folding sides over and rolling tightly into a cigar shape.
3. Heat a grill or skillet to medium-high. Brush rolls lightly with 1 tbsp oil and cook for 3–4 minutes per side, until beef is cooked through and leaves are slightly charred.

The magic here? The betel leaves add an earthy, peppery note that transforms simple beef into something unforgettable. Serve with nuoc cham for dipping!

Tip: If using grape leaves, blanch them first to soften—betel leaves are more tender straight off the stem.

Bo Nuong Vi (Vietnamese Grilled Beef)

This Vietnamese grilled beef is a flavor bomb—tender, caramelized, and packed with lemongrass and garlic. It’s perfect for a quick weeknight dinner or a weekend barbecue.

Ingredients:

• 1.5 lbs flank steak, thinly sliced against the grain
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp vegetable oil
• 2 stalks lemongrass, tender parts only, finely minced
• 4 garlic cloves, minced
• 1 shallot, thinly sliced
• 1 tsp black pepper

Instructions:

1. In a large bowl, whisk together 3 tbsp fish sauce, 2 tbsp soy sauce, 2 tbsp honey, 2 tbsp vegetable oil, minced lemongrass, minced garlic, sliced shallot, and 1 tsp black pepper.
2. Add the flank steak to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
3. Heat a grill or grill pan over medium-high heat. Grill the beef in a single layer for 2–3 minutes per side, until lightly charred and caramelized. Avoid overcrowding—work in batches if needed.
4. Transfer to a plate and let rest for 5 minutes before serving.

The magic here is in the marinade—lemongrass and honey create a sticky, fragrant crust that’s irresistible. Serve with rice noodles or lettuce wraps for a fresh contrast.

Tip: Freeze the flank steak for 20 minutes before slicing—it makes thin cuts much easier!

Bo Xao Sa Ot (Lemongrass Chili Beef Stir-Fry)

This vibrant Vietnamese stir-fry packs a punch with fragrant lemongrass, spicy chilies, and tender beef—ready in under 30 minutes for a weeknight win.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp vegetable oil, divided
• 3 stalks lemongrass, tender inner parts only, finely minced (about ¼ cup)
• 2 Thai chilies (or 1 serrano), thinly sliced
• 3 garlic cloves, minced
• 1 small red onion, thinly sliced
• ½ tsp freshly ground black pepper
• ¼ cup chopped cilantro (for garnish)

Instructions:

1. Marinate the beef: Toss flank steak with 2 tbsp fish sauce and 1 tbsp brown sugar. Let sit for 15 minutes.
2. Sear the beef: Heat 1 tbsp oil in a wok or skillet over high heat. Add beef in a single layer and cook undisturbed for 1 minute until browned. Flip and cook 30 seconds more, then transfer to a plate.
3. Stir-fry aromatics: Add remaining 1 tbsp oil to the pan. Sauté lemongrass, chilies, and garlic for 30 seconds until fragrant. Add red onion and cook 1 minute until slightly softened.
4. Combine: Return beef to the pan with remaining 1 tbsp fish sauce, 1 tbsp brown sugar, and black pepper. Toss everything for 1 minute until glossy and caramelized.
5. Finish: Garnish with cilantro and serve immediately over steamed rice.

The magic here? Lemongrass’s citrusy depth balances the heat—no fancy tools needed, just bold flavors that cling to every bite.

Tip: Freeze the beef for 20 minutes before slicing for paper-thin cuts.

Bo Bit Tet (Vietnamese Beef Steak)

This Vietnamese-style steak is a flavorful twist on the classic, featuring a savory-sweet marinade and a quick sear for juicy, tender bites.

Ingredients:

• 1 lb ribeye or sirloin steak (½-inch thick)
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp neutral oil (like vegetable or avocado)
• 1 tbsp unsalted butter
• ½ tsp black pepper

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp fish sauce, 2 tbsp honey, minced garlic, and ½ tsp black pepper. Add steak, coating evenly. Marinate at room temperature for 20 minutes (or up to 2 hours in the fridge).
2. Heat 1 tbsp oil in a cast-iron skillet over high heat until shimmering. Remove steak from marinade (shake off excess) and sear for 3 minutes per side for medium-rare, or until desired doneness.
3. Reduce heat to medium, add 1 tbsp butter, and baste the steak with melted butter for 30 seconds. Rest for 5 minutes before slicing against the grain.

The magic here is the caramelized crust from the honey marinade—it’s sticky, glossy, and packed with umami depth. Serve with a side of pickled veggies or jasmine rice to soak up the juices!

Tip: For extra tenderness, lightly score the steak’s surface with a knife before marinating.

Bo Cuon La Lot (Grilled Beef in Wild Betel Leaves)

Bò Cuốn Lá Lốt (Grilled Beef in Wild Betel Leaves)

These fragrant, smoky rolls are a Vietnamese street food favorite—tender beef wrapped in peppery betel leaves and grilled to perfection.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 tbsp minced garlic
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 1 tbsp neutral oil (like grapeseed)
• 20–25 wild betel leaves (or sub. grape leaves in a pinch)
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine ground beef, 1 tbsp minced garlic, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper. Mix until sticky.
2. Place 1 tbsp of the mixture onto each betel leaf, rolling tightly into a cigar shape. Thread 3–4 rolls onto each skewer.
3. Heat grill (or grill pan) to medium-high (400°F). Brush rolls with 1 tbsp neutral oil and grill for 3–4 minutes per side, until charred and beef is cooked through.

The magic here? The betel leaves crisp up like herbaceous bacon, infusing the beef with an earthy, slightly minty aroma. Serve with nuoc cham for dipping!

Tip: If betel leaves are hard to find, check Asian grocery freezer sections—they’re often sold frozen.

Bo Xao Lan (Beef with Mixed Vegetables Stir-Fry)

This Vietnamese-inspired Bo Xao Lan is a quick, vibrant stir-fry where tender beef and crisp vegetables soak up a savory-sweet sauce—perfect for busy weeknights!

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp neutral oil (like avocado or vegetable)
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1/2 tsp black pepper

1. In a bowl, toss the flank steak with 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, and black pepper. Let marinate for 10 minutes.
2. Heat 1 tbsp oil in a wok or large skillet over high heat. Add the garlic and stir 15 seconds until fragrant. Add the beef in a single layer; sear 2 minutes per side until browned but still pink inside. Transfer to a plate.
3. In the same pan, stir-fry bell pepper, broccoli, and carrot for 3 minutes until crisp-tender. Return beef to the pan, add remaining 1 tbsp soy sauce, and toss everything for 1 minute to coat.

The magic here? A quick marinade tenderizes the beef while keeping the veggies snappy—no mushy textures! Serve over steamed rice for a complete meal.

Tip: Freeze the flank steak for 20 minutes before slicing; it’ll make thin cuts effortless.

Bo Xao Dua Chua (Beef with Pickled Mustard Greens)

This Vietnamese stir-fry balances tender beef with tangy pickled greens for a quick, flavor-packed weeknight meal.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 cups pickled mustard greens, rinsed and roughly chopped
• 3 cloves garlic, minced
• 1 tbsp neutral oil (like canola)
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 2 scallions, cut into 1-inch pieces

Instructions:

1. In a bowl, toss beef with 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp black pepper. Let marinate 10 minutes.
2. Heat oil in a wok or large skillet over high heat. Add garlic and stir 15 seconds until fragrant.
3. Add beef in a single layer; cook undisturbed 1 minute. Stir-fry 1 more minute until edges brown but center is still pink.
4. Add pickled mustard greens and scallions; toss 2 minutes until greens wilt slightly and beef cooks through.

The magic here? The pickled greens cut through the rich beef with a bright crunch—no extra sauce needed.

Tip: Freeze the beef for 20 minutes before slicing for paper-thin cuts.

Bo Xao Nam (Beef with Mushrooms Stir-Fry)

This Vietnamese-inspired stir-fry is a weeknight hero—tender beef, earthy mushrooms, and a savory-sweet sauce come together in just 20 minutes.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 8 oz cremini mushrooms, sliced
• 1 small onion, thinly sliced
• 1/4 tsp black pepper
• 2 green onions, chopped (for garnish)

Instructions:

1. In a bowl, toss the flank steak with 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, and minced garlic. Let marinate for 10 minutes.
2. Heat vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned but not fully cooked. Transfer to a plate.
3. In the same skillet, add mushrooms and onion. Stir-fry for 3–4 minutes until mushrooms release their juices and onions soften.
4. Return the beef to the skillet. Add remaining 1 tbsp soy sauce and black pepper. Toss everything together and cook for 1–2 more minutes until beef is just done.
5. Garnish with green onions and serve immediately over steamed rice.

The magic here? A quick marinade infuses the beef with deep umami flavor, while the mushrooms soak up every drop of that glossy sauce.

Tip: For extra tenderness, freeze the flank steak for 20 minutes before slicing—it makes cutting paper-thin strips a breeze!

Bo Xao Xa (Beef with Lemongrass Stir-Fry)

This fragrant Vietnamese stir-fry packs a punch with zesty lemongrass and tender beef—ready in under 30 minutes for a weeknight win!

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tbsp vegetable oil, divided
• 3 stalks lemongrass, tender inner parts only, finely minced (about ¼ cup)
• 4 garlic cloves, minced
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• ½ tsp black pepper
• 2 scallions, sliced

Instructions

1. Marinate the beef: Toss flank steak with 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp vegetable oil. Let sit for 15 minutes.
2. Stir-fry aromatics: Heat remaining 1 tbsp oil in a wok or large skillet over high heat. Add lemongrass, garlic, and onion; cook for 2 minutes until fragrant.
3. Cook beef: Add marinated beef and black pepper; stir-fry for 3–4 minutes until just browned but still pink in spots. Transfer to a plate.
4. Finish the dish: In the same pan, add bell pepper and stir-fry for 2 minutes. Return beef to the pan with remaining 1 tbsp fish sauce and 1 tbsp brown sugar. Toss everything for 1 minute until glossy. Garnish with scallions.

The magic here? Lemongrass caramelizes into crispy golden bits that cling to the beef—it’s all about that sweet-savory crunch!

Tip: Freeze the steak for 20 minutes before slicing for paper-thin cuts.

Bo Xao Cai Lan (Beef with Chinese Broccoli Stir-Fry)

This Vietnamese-inspired stir-fry is a weeknight hero—tender beef, crisp Chinese broccoli, and a savory-sweet sauce that clings to every bite.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1 lb Chinese broccoli (gai lan), cut into 2-inch pieces (stems and leaves separated)
• 3 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/4 tsp black pepper

Instructions

1. Marinate the beef: In a bowl, toss flank steak with 1 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tbsp fish sauce, and black pepper. Let sit 10 minutes.
2. Stir-fry the aromatics: Heat 1 tbsp oil in a wok or large skillet over high heat. Add garlic and cook 15 seconds until fragrant.
3. Cook the beef: Add beef in a single layer; sear 1 minute per side until browned but still pink inside. Transfer to a plate.
4. Stir-fry the greens: Heat remaining 1 tbsp oil. Add broccoli stems; cook 2 minutes. Add leaves and 2 tbsp water; cook 1 minute until bright green.
5. Combine everything: Return beef to the pan. Add remaining 2 tbsp oyster sauce, 1 tbsp soy sauce, 1/2 tbsp fish sauce, and brown sugar. Toss 1 minute until glossy.

The magic here? The stems stay snappy while the leaves wilt into the sauce, creating the perfect textural contrast. Serve over jasmine rice to soak up every drop.

Tip: Freeze the beef for 20 minutes before slicing—it’ll give you paper-thin cuts with ease.

Bo Xao Toi (Garlic Beef Stir-Fry)

This Vietnamese-inspired garlic beef stir-fry is a weeknight hero—quick, fragrant, and packed with savory garlic punch.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 8 garlic cloves, minced
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. In a bowl, toss the flank steak with 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp cornstarch. Let marinate for 15 minutes.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 2 minutes per side until browned but still pink inside. Transfer to a plate.
3. Reduce heat to medium, add remaining 1 tbsp oil, and sauté the minced garlic for 30 seconds until fragrant but not browned.
4. Return the beef to the pan, add remaining 1 tbsp soy sauce and 1/4 tsp black pepper, and toss for 1 minute to coat. Stir in green onions.

The magic here? A double hit of garlic—minced for sharpness and infused into the oil for depth—gives this dish its addictive aroma.

Tip: Freeze the flank steak for 20 minutes before slicing for paper-thin cuts.

Bo Xao Ot (Spicy Beef Stir-Fry)

This Bo Xao Ot (Spicy Beef Stir-Fry) is a fiery, flavor-packed dish that comes together in under 20 minutes—perfect for busy weeknights when you crave something bold and satisfying.

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 Thai chili peppers (or 1 serrano), thinly sliced (adjust to taste)
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp cornstarch
• 1/4 cup fresh cilantro, chopped (for garnish)

1. In a small bowl, whisk together 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp cornstarch. Set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned but still slightly pink. Transfer to a plate.
3. Add the remaining 1 tbsp oil to the pan. Sauté 3 cloves garlic, 1 tbsp ginger, and chili peppers for 30 seconds until fragrant. Toss in red bell pepper and onion and stir-fry for 2–3 minutes until crisp-tender.
4. Return the beef to the pan, pour in the sauce, and toss everything together for 1–2 minutes until glossy and thickened. Garnish with cilantro.

The magic here? The caramelized edges of the beef soak up the sweet-spicy sauce, while the veggies stay crisp for the perfect bite. Serve over steamed rice to tame the heat!

Tip: Freeze the flank steak for 20 minutes before slicing—it makes cutting paper-thin strips a breeze.

Bo Xao Dau Que (Beef with Cinnamon Stir-Fry)

This Vietnamese-inspired stir-fry wraps tender beef in the warm, earthy embrace of cinnamon—a cozy twist on a weeknight classic.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil, divided
• 1 tbsp minced garlic
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp black pepper
• 1 small onion, thinly sliced
• 2 green onions, cut into 1-inch pieces

Instructions:

1. In a bowl, toss the beef with 1 tbsp vegetable oil, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp cinnamon, and 1/2 tsp black pepper. Let marinate for 15 minutes.
2. Heat the remaining 1 tbsp vegetable oil in a wok or large skillet over high heat. Add 1 tbsp minced garlic and stir 10 seconds until fragrant.
3. Add the beef in a single layer and sear undisturbed for 1 minute. Stir-fry 2 more minutes until browned but still pink in spots, then transfer to a plate.
4. In the same pan, add onion and stir-fry 2 minutes until softened. Return beef and any juices to the pan, add green onions, and toss 30 seconds just to combine.

The cinnamon subtly deepens the savory-sweet glaze, making each bite feel like a hug in a bowl. Serve over steamed rice to soak up every drop.

Tip: Freeze the beef for 20 minutes before slicing—it’ll give you paper-thin cuts with zero fuss.

Bo Xao Ca Chua (Beef with Tomatoes Stir-Fry)

This Vietnamese-inspired stir-fry is a weeknight hero—tender beef, juicy tomatoes, and a savory-sweet sauce that comes together in minutes.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil, divided
• 3 garlic cloves, minced
• 2 medium tomatoes, cut into wedges
• 1/2 tsp black pepper
• 1/4 cup water
• 2 green onions, sliced

Instructions:

1. In a bowl, toss the beef with 1 tbsp soy sauce, 1 tbsp fish sauce, and 1 tbsp brown sugar. Let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 2 minutes per side until browned but still pink inside. Transfer to a plate.
3. Reduce heat to medium, add the remaining 1 tbsp oil, and sauté garlic for 30 seconds until fragrant. Add tomatoes and 1/2 tsp black pepper, stirring for 2 minutes until slightly softened.
4. Pour in 1/4 cup water and the remaining 1 tbsp soy sauce. Simmer for 3 minutes until the tomatoes break down slightly.
5. Return the beef to the pan, tossing to coat in the sauce. Cook for 1 minute more, then garnish with green onions.

The magic here? The tomatoes soften just enough to create a light, glossy sauce that clings to the beef without overpowering it.

Tip: Freeze the beef for 20 minutes before slicing—it’ll make thin cuts a breeze!

Bo Xao Gung (Beef with Ginger Stir-Fry)

This Vietnamese-inspired stir-fry packs a punch with tender beef, spicy ginger, and a savory-sweet sauce—ready in under 20 minutes for a weeknight win.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp vegetable oil, divided
• 1 tbsp minced garlic
• 2 tbsp fresh ginger, julienned
• 1/4 cup thinly sliced yellow onion
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 2 scallions, cut into 1-inch pieces

Instructions:

1. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and sear for 1–2 minutes per side until browned but still pink inside. Transfer to a plate.
2. Reduce heat to medium, add the remaining 1 tbsp vegetable oil, then sauté garlic, ginger, and onion for 1 minute until fragrant.
3. Return the beef to the pan, then add fish sauce, soy sauce, brown sugar, and black pepper. Toss everything together for 1–2 minutes until the sauce coats the beef.
4. Stir in scallions, cook for 30 seconds, then remove from heat. Serve immediately over rice.

The magic here? The ginger’s sharp bite mellows into a caramelized sweetness, balancing the rich beef—no velveting or marinating required.

Tip: Freeze the steak for 20 minutes before slicing for paper-thin cuts.

Bo Xao Hanh (Beef with Scallions Stir-Fry)

This Vietnamese-inspired stir-fry is a weeknight hero—tender beef, sweet scallions, and a savory sauce that comes together in minutes.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp granulated sugar
• 2 tbsp vegetable oil, divided
• 1 bunch scallions (about 8), cut into 2-inch pieces
• 3 garlic cloves, minced
• 1/2 tsp black pepper

Instructions:

1. In a bowl, toss the flank steak with 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp fish sauce, and 1 tbsp sugar. Let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned but still pink in spots. Transfer to a plate.
3. Reduce heat to medium, add the remaining 1 tbsp oil, then sauté the garlic and scallions for 1 minute until fragrant.
4. Return the beef to the skillet. Add the remaining 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/2 tsp black pepper. Toss everything for 30 seconds until glossy and well-coated.

The magic here? The beef stays juicy while the scallions soften just enough to mellow their bite—perfect over steamed rice.

Tip: Freeze the flank steak for 20 minutes before slicing; it’ll make thin cuts effortless.

Conclusion

From fragrant pho to sizzling stir-fries, these 20 authentic Vietnamese beef recipes bring bold flavors straight to your kitchen. Whether you’re craving comfort or adventure, there’s something here for every home cook. Try one (or a few!), then let us know your favorites in the comments. Loved this roundup? Share the deliciousness—pin it on Pinterest for later!