Vietnamese Broken Rice with Beef Stew

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A classic Saigon-style plate, this dish pairs fragrant broken rice with a deeply spiced beef stew simmered in lemongrass, star anise, and curry powder. It's served with crisp pickled vegetables, fresh herbs, and a fried egg for the perfect balance of rich, bright, and savory flavors.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 9 gSugar
• 42 gProtein
• 820 mgSodium
• 910 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Beef Stew

• 1.5 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 stalks lemongrass, smashed and tied in a knot
• 1 tsp kosher salt, plus more to taste

For the Stew Spices and Sauce

• 3 tbsp Vietnamese curry powder (bac lieu style)
• 1 tbsp sweet paprika
• 2 tbsp tomato paste
• 2 whole star anise pods
• 1 cinnamon stick
• 2 roma tomatoes, diced
• 3 cups low-sodium beef broth
• 2 tbsp fish sauce
• 1 tbsp palm sugar, grated

For the Vegetables and Finishing

• 2 medium carrots, peeled and cut into 1-inch chunks
• 1/2 tsp freshly ground black pepper
• 2 medium vine-ripened tomatoes, cut into wedges
• 1 English cucumber, thinly sliced
• 1 cup pickled carrots and daikon (do chua)
• 4 large eggs
• 1/4 cup fresh Thai basil and cilantro leaves
• 2 limes, cut into wedges

For the Broken Rice

• 2 cups broken jasmine rice
• 3 cups water
• 1/2 tsp salt
• 1 tbsp unsalted butter

Directions

1. In a large bowl, toss the beef cubes with 1 tbsp of the curry powder, the salt, and pepper; let stand for 15 minutes while you prep the other ingredients.
2. Heat the oil in a heavy Dutch oven over medium-high. Working in batches, sear the beef on all sides until deeply browned, about 6 minutes total; transfer to a plate.
3. Reduce the heat to medium. Add the onion to the pot and cook for 4 minutes until softened, then stir in the garlic, ginger, and lemongrass and cook for 1 minute until fragrant.
4. Add the remaining curry powder, paprika, and tomato paste; stir for 1 minute to toast the spices. Stir in the diced roma tomatoes, star anise, and cinnamon stick, and cook for 3 minutes until the tomatoes break down.
5. Pour in the beef broth, fish sauce, and palm sugar. Return the beef and any juices to the pot, bring to a boil, then reduce to a low simmer. Cover and cook gently for 50 minutes, until the beef is fork-tender.
6. Add the carrots and continue to simmer, uncovered, for 15 minutes more. Taste and adjust seasoning with salt, pepper, or a splash more fish sauce.
7. Meanwhile, rinse the broken rice in cold water until the water runs clear. Combine with the 3 cups water and salt in a rice cooker or pot; cook until tender, about 20 minutes. Fluff with a fork and stir in the butter.
8. Heat a nonstick skillet over medium and fry the eggs sunny-side up until the whites are crisp at the edges and the yolks are still runny.
9. To serve, mound a generous scoop of broken rice on each plate. Spoon the beef stew alongside, then arrange tomato wedges, cucumber slices, and pickled vegetables around the rice.
10. Top each portion with a fried egg, scatter fresh herbs over the top, and serve immediately with lime wedges and extra nuoc cham on the side.

Cook’s Notes

• True broken rice (tam) has fractured grains that absorb more flavor and cook faster; find it at Asian grocery stores or substitute with short-grain rice in a pinch.
• For the deepest flavor, make the stew a day ahead and refrigerate overnight; the spices meld and the beef becomes even more tender when reheated.
• If you cannot find Vietnamese curry powder, mix 2 tbsp Madras curry powder with 1 tsp turmeric and 1/2 tsp Chinese five-spice as a substitute.
• Do not rush the simmer; a gentle bubble keeps the beef tender, while a hard boil will toughen the meat and make the broth cloudy.
• Serve with a small dish of nuoc cham (fish sauce, lime, sugar, garlic, chili) for drizzling the rice and dipping the beef.

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