I absolutely love this Vietnamese Roast Veal recipe because the marinade, with its fragrant lemongrass and zesty lime, infuses the veal with a vibrant burst of flavor that’s both exotic and comforting. Plus, the tender roast paired with the freshness of cilantro makes every bite feel like a culinary adventure that I can’t get enough of!
I am pleased to present a Vietnamese recipe. That dish is called Be Thui, or Vietnamese Roast Veal.
The traditional preparation of this dish eludes me. I know only that the ingredient list must include lemongrass, a musty tropical grass with a fragrant aroma and flavor that I associate with my mother’s kitchen in Hanoi (that’s her sister in the photo above, with the veal).
I have not known anyone to achieve a dish that successfully evokes the taste of Be Thui. I therefore offer you a version that carries neither the hallmark of my family’s recipe nor that of a good Vietnamese kitchen.
Ingredients
Veal is a protein source that is lean, tender, and flavorful.
It is the perfect cut of meat for roasting.
Lemongrass: Presents a citrusy scent, elevating zest and zing.
Aromatic and fresh, the proximity of this plant communicates a sense of calm and vitality with its incredible and intimate scent.
Garlic: Contributes to depth and richness; renowned for its antioxidative properties.
Fish Sauce is a seasoning filled with umami and is quite essential in the cooking of Vietnam.
Soy Sauce: Provides a salty, savory flavor that increases the depth of the food.
Nutty as it is, Sesame Oil brings a richness of flavor that’s hard to match.
Its toasted, nutty aroma adds a major depth of flavor to any meal.
Chilies: For flavor and metabolism, which they boost to the next level.
Optional heat for the spice lover.
Cilantro: Freshly chopped herb.
Adds color and burst of herbaceousness.
Ingredient Quantities
- 1 kg veal (preferably leg or shoulder cut)
- 2 tablespoons lemongrass, finely minced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 1-2 small red chilies, chopped (optional)
- 1 bunch fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
1. Start by rinsing the veal and drying it thoroughly with paper towels. Remove any fat that is in excess.
2. In a mixing bowl, blend together the following ingredients:
Lemongrass (finely chopped)
Garlic (minced)
Ginger (minced)
Fish sauce
Soy sauce
Sugar
Salt
Black pepper
Sesame oil
Vegetable oil
Mix well to form the marinade.
3. Put the veal in a large bowl or a sealable plastic bag. Pour over the marinade, ensuring the veal is completely covered. Add the chopped red chilies, if using. Seal the bag or cover the bowl and refrigerate for at least 2 hours, but preferably overnight.
4. Set your oven to 180 degrees Centigrade (356 degrees Fahrenheit) to preheat. Take the veal out of the marinade. Allow any excess to drip off. Place the veal on a roasting rack. Set the roasting rack and veal over a baking sheet.
5. Cook the veal in the heated oven for an estimated 50-60 minutes. Monitor the meat regularly to ensure it forms a nice, brown crust all over and that its internal temperature reaches 63°C (145°F) for medium-rare, which is what we prefer; we adjust the cooking time as needed so that the veal roasts to our desired doneness.
6. when you’re halfway through cooking the veal, baste it with what’s left of the marinade. This not only keeps the veal moist, but it also intensifies the flavor.
7. Once prepared to your preference, take the veal from the oven and place it on a cutting board. Cover it loosely with foil, and let it rest for about 10-15 minutes. This is when the magic happens: the meat relaxes and reabsorbs a lot of the juices that initially squeezed out during cooking.
8. Cut the roasted veal into thin slices, making sure to slice it across the grain. This ensures that the veal is tender when you’re chewing.
9. Arrange the veal slices on a serving platter and sprinkle with freshly chopped cilantro for a burst of color and freshness.
10. Provide lime wedges on the side for squeezing over the veal, and you thereby enhance it with a hint of tanginess that accents the dish’s savory flavors. Your Vietnamese Roast Veal is ready to be enjoyed!
Equipment Needed
1. Paper towels
2. Mixing bowl
3. Knife
4. Cutting board
5. Measuring spoons
6. Large bowl or sealable plastic bag
7. Oven
8. Roasting rack
9. Baking sheet
10. Basting brush
11. Meat thermometer
12. Aluminum foil
13. Serving platter
FAQ
- What is the best cut of veal for Be Thui?The typical best cuts for Be Thui are the leg or shoulder because they tend to be tender and well-suited for roasting.
- Can I substitute the veal with another type of meat?Of course, beef or pork can be used as a substitute, but this may change the dish’s traditional taste and texture.
- Is it necessary to use both soy sauce and fish sauce?Both sauces deepen the flavor, with fish sauce adding umami and soy sauce adding a rich, savory taste. For authentic flavor, using both is recommended.
- How spicy is this dish with the chilies added?The moderate spice level of the dish comes from 1-2 small red chilies. Adjust the amount based on your heat tolerance.
- Can I prepare this dish ahead of time?Absolutely, you can increase the flavor of the veal quite a bit by marinating it a day ahead and then roasting it close to the time you want to serve it.
- What should I serve with Be Thui?Often served with fresh herbs such as cilantro, lime wedges, and steamed rice or vermicelli noodles, Bê Thui makes a complete meal.
Substitutions and Variations
Calf meat: Ground beef or lamb make a good substitute because they have a similar flavor and texture.
Lemongrass: If you cannot obtain lemongrass, use lemon zest as a stand-in for the citrusy aroma.
Soy sauce mixed with a bit of lime juice can be an alternative for umami and acidity in a fish sauce substitute.
Sesame oil: Toasted sesame seeds can be crushed to give the hint of a nutty flavor without the oil.
Cilantro, fresh: Substitute with fresh parsley for a similar fresh, leafy garnish.
Pro Tips
1. Marinade Depth: To enhance the flavor of the veal, consider marinating for at least 12 hours or overnight. The longer marinating time allows the flavors to penetrate deeper into the meat, resulting in a more robust taste.
2. Searing Step: Before roasting, quickly sear the veal in a hot pan for 2-3 minutes on each side. This additional step will help develop a richer crust and enhance the overall texture and flavor of the roast.
3. Marinade Enhancement: Add a tablespoon of honey or brown sugar to the marinade for a subtle sweetness that can balance the savory and spicy notes while helping achieve a caramelized crust on the roast.
4. Alternative Roasting Method: Consider using a meat thermometer and a lower roasting temperature (around 150°C or 300°F) for a longer duration. This method can lead to a more evenly cooked and tender result, as well as a less aggressive browning of the exterior.
5. Resting Technique: When resting the veal, add a splash of the leftover marinade to the foil. This creates a steam effect, further infusing the flavors and ensuring the meat remains juicy.
Be Thui Recipe Vietnamese Roast Veal
My favorite Be Thui Recipe Vietnamese Roast Veal
Equipment Needed:
1. Paper towels
2. Mixing bowl
3. Knife
4. Cutting board
5. Measuring spoons
6. Large bowl or sealable plastic bag
7. Oven
8. Roasting rack
9. Baking sheet
10. Basting brush
11. Meat thermometer
12. Aluminum foil
13. Serving platter
Ingredients:
- 1 kg veal (preferably leg or shoulder cut)
- 2 tablespoons lemongrass, finely minced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 1-2 small red chilies, chopped (optional)
- 1 bunch fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions:
1. Start by rinsing the veal and drying it thoroughly with paper towels. Remove any fat that is in excess.
2. In a mixing bowl, blend together the following ingredients:
Lemongrass (finely chopped)
Garlic (minced)
Ginger (minced)
Fish sauce
Soy sauce
Sugar
Salt
Black pepper
Sesame oil
Vegetable oil
Mix well to form the marinade.
3. Put the veal in a large bowl or a sealable plastic bag. Pour over the marinade, ensuring the veal is completely covered. Add the chopped red chilies, if using. Seal the bag or cover the bowl and refrigerate for at least 2 hours, but preferably overnight.
4. Set your oven to 180 degrees Centigrade (356 degrees Fahrenheit) to preheat. Take the veal out of the marinade. Allow any excess to drip off. Place the veal on a roasting rack. Set the roasting rack and veal over a baking sheet.
5. Cook the veal in the heated oven for an estimated 50-60 minutes. Monitor the meat regularly to ensure it forms a nice, brown crust all over and that its internal temperature reaches 63°C (145°F) for medium-rare, which is what we prefer; we adjust the cooking time as needed so that the veal roasts to our desired doneness.
6. when you’re halfway through cooking the veal, baste it with what’s left of the marinade. This not only keeps the veal moist, but it also intensifies the flavor.
7. Once prepared to your preference, take the veal from the oven and place it on a cutting board. Cover it loosely with foil, and let it rest for about 10-15 minutes. This is when the magic happens: the meat relaxes and reabsorbs a lot of the juices that initially squeezed out during cooking.
8. Cut the roasted veal into thin slices, making sure to slice it across the grain. This ensures that the veal is tender when you’re chewing.
9. Arrange the veal slices on a serving platter and sprinkle with freshly chopped cilantro for a burst of color and freshness.
10. Provide lime wedges on the side for squeezing over the veal, and you thereby enhance it with a hint of tanginess that accents the dish’s savory flavors. Your Vietnamese Roast Veal is ready to be enjoyed!
