Recipe: Claypot Grilled beef- Bò quanh lửa hồng

Claypot Grilled beef- Bò quanh lửa hồng

By Helen Le Published: October 13, 2017

  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 50 mins

  • Yield: 3 (3 Servings)

Claypot grilled beef used to be very popular in the past but not sure why I don’t see it around anymore these days. It lilterally means beef surrounded by burning flame.

  • To make fried garlic and lemongrass oil: heat 2-3 tbsp vegetable oil in a pan and fry 1 tbsp minced garlic till golden brown. Remove with a slotted spoon. Then add some minced lemongrass and fry till slightly golden. Turn off the heat.
  • Marinate the beef with ¼ tsp five-spice powder, 1 tsp fried garlic chips, 2 tsp lemongrass oil. Mix well and set aside for 15 minutes.
  • Grease the mini claypot with some lemongrass oil to prevent sticking. Then divide the beef among the claypots, about 50g for each. Cover the lid and place the mini claypot on a deep plate. Pour some rubbing alcohol 90% to the plate. Dip the tip of a chopstick into the alcohol and turn on the lighter. Transfer the flame to the chopstick and then to the plate. The flame will heat up the claypot and grill your beef inside.
  • Give it a stir halfway through so the beef is cooked evenly. Garnish with chopped sawtooth coriander. Serve hot with rice cracker and anchovy sauce.


  • You can eat this just like that or with a piece of rice cracker. You can also roll the grilled beef with fresh lettuce and herbs like mint, perilla, Asian basils etc. in a piece of softened rice paper and dip into the anchovy sauce
    Món này có thể ăn không, xúc bánh tráng hoặc cuốn rau sống rồi chấm mắm nêm. Mắm nêm là nước chấm đặc trưng của món này

Post By Helen Le (262 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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