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Vietnamese Butter Beef Recipe Recipe for Spring 2021



Vietnamese Butter Beef Recipe Recipe for Spring 2021

Vibrant and full of flavor, Vietnamese butter beef is a great communal meal to share with family and friends. Similar to the Korean barbecue, Vietnamese butter beef is cooked on a table grill and enjoyed with a variety of side dishes and sauces. A key difference is that Vietnamese butter beef is eaten wrapped in rice paper with herbs and rice noodles.

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The main cooking equipment for butter beef is an electric non-stick griddle. Non-stick coating is important – this ensures the beef won’t stick to the grill so guests can cook freely and choose their individual pieces. These electric grills also have good temperature control and are easy to clean.

Butter and beef

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The use of butter in Vietnamese butter beef originated in France. Vietnam was a French colony for almost a century, and its culinary influence can still be felt today in the baguettes of Vietnamese banh mi, liver pate, and Vietnam’s vibrant coffee culture. Be sure to use good quality butter for Vietnamese butter beef. The taste of beef cooked in butter is delicious combined with fragrant Vietnamese sauces and herbs.

For the beef, thinly sliced ​​ribeye, sirloin, or center round are all excellent. For most Asian foods, these cuts are pre-cut in the meat department. To slice your own, partially freeze the beef as this will add to the thin slicing. Beef can be served unseasoned as it is cooked in butter and flavored with sauce and herbs when eating. You can also marinate the beef in salt, pepper, and finely diced lemongrass for extra flavor. To cook, simply melt some butter on the grill and cook the beef to the desired degree of doneness.


The most popular sauces for Vietnamese butter beef are a sweet and sour dip sauce (nước chấm) or a fragrant fermented anchovy sauce. Nước chấm, a combination of fish sauce, sugar, lime juice and chillies, is a ubiquitous dip sauce in Vietnamese cuisine. The fermented anchovy sauce is a spicy mixture of anchovies, chillies, pineapple and lime juice.



In addition to beef, seafood is another popular aspect of the Vietnamese butter and beef experience. Shellfish like scallops, squid, or shrimp are all delicious options. For shrimp, be sure to thoroughly clean the shrimp before serving. You can mix and match the seafood for your custom rice paper wraps.

Vegetables and herbs

For the vegetable aspect of Vietnamese butter beef, get lettuce, cucumber, sweet pickled carrots, and daikon radish. For best results, use red or green leaf lettuce. For the pickled vegetables, julienne the carrots and radishes thinly before seasoning with rice vinegar and sugar.

Fresh green herbs are an essential part of Vietnamese cuisine, as most meals are accompanied by a generous plate of raw herbs. For butter meat, herbs like coriander, mint, and sweet basil are good choices. These can be eaten in a salad wrap or folded into rice paper.


Rice noodles are an essential part of any Vietnamese rice roll (also known as fresh rolls). Boil the vermicelli and rinse with cold water before serving. These can be eaten straight away or wrapped in rice paper with the other ingredients.

Rice paper

Vietnamese rice paper is available in most Asian foods. In its uncooked form, the rice paper appears hard and almost three-dimensional. To prepare, quickly dip the rice paper in warm water for a few seconds. Don’t soak for too long or the rice paper will be too sticky to roll properly. Then add the ingredients you want and roll them as tightly as possible. Dip in sauce and enjoy!

Vietnamese butter meat

(From the cook Sophina Uong, cook / owner of the soon-to-be-opened Mister Mao restaurant in New Orleans)

Chef Uong was the Grand Champion of the television show Chopped Grill Masters and was personally selected by Andrew Zimmer to be Executive Chef of his Lucky Cricket restaurant. Mr. Mao will open in New Orleans in early summer.

This Vietnamese butter beef recipe is a fried dish and tastes great with rice. But it can also be easily converted into wraps for a more interactive dining experience.


  • 2 lbs. Beef fillet (fillet) thinly sliced
  • 2 TBSP. chopped garlic
  • 3 TBSP. sugar
  • 3 tbsp neutral cooking oil
  • ¼ cup of white wine or light lager
  • ¼ cup of white vinegar
  • ¼ cup of gluten-free soy or tamari
  • 2 tbsp fish sauce
  • 1 medium onion, thinly sliced
  • 2 green onions, cut into 1-inch pieces
  • 1 serrano chilli, thinly sliced
  • ¼ cup Feliciana’s best dairy butter (approx. 3-4 tbsp)
  • 2 grapes watercress, washed
  • 1 Creole tomato, thinly cut into crescents
  • 2 limes, cut into wedges


  1. Marinate the beef with garlic, ½ sugar, salt, pepper and oil. Put something into the fridge.
  2. Make sauce with the remaining sugar, wine, vinegar, gluten-free soy, and fish sauce.
  3. Heat a pan or wok until hot. Add oil and cook beef in 3 separate batches. This makes for a nice crust. If you overfill a pan, the meat will steam. Brown the meat for 4 minutes over high heat.
  4. Add the sauce and butter until everything is nice and shiny. Add the onion and spring onions. Season to taste with salt and pepper.
  5. Serve over watercress and tomatoes with lime wedges. Enjoy with rice.

Tips: For extra flavor: add more chili peppers or 2 tablespoons of diced lemongrass to the beef marinade.

To make your own beef rolls at the table


  • Cooked rice noodles
  • Mint, Coriander, Rau Rum (Vietnamese Coriander)
  • Julienned carrots
  • Sliced ​​cucumber, thin
  • Rice paper packaging

Dip sauce (for salad or rice paper wraps)


  • ¼ cup of vinegar
  • ¼ cup of water
  • ¼ cup of sugar
  • 1 tbsp chili paste (Sambal Olek)
  • Juice of a lime
  • 2 chopped garlic cloves


  1. Combine all the ingredients together. The sauce should be salty, sweet, flavorful, and sour.

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