Vietnamese Osso Bucco

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This recipe for Vietnamese Osso Bucco was created just before my wife and I went on a trip to Vietnam last year. We were reading up on Vietnamese food in preparation for the deliciousness to come. With one of the only dinner options in the house some frozen osso bucco, we thought – after the Italian Osso Bucco and Pakistani Osso Bucco,  why not continue the ‘Osso Buccos of the World’ series?

It was a resounding success, even though we had to work with what we had in the house. The kitchen is always stocked up with Indian ingredients, but Vietnamese is another story! The flavours in the Vietnamese osso bucco are intense from the star anise, vinegar and chilli, but the citrus adds just a bit of light freshness.

Serves Two

3-4 pieces osso bucco

A splash of rice bran oil

4 cloves garlic

An inch long piece of ginger, sliced

Fresh red chillis, sliced

1 cinnamon stick

2 star anise

1 tbsp black peppercorns

5 whole cloves

An orange – use both the rind and the fruit.

2 tbsp soy sauce

2 tbsp fish sauce

1/2 a cup rice vinegar

1 tbsp brown sugar

A handful of spring onions

A handful of fresh coriander

Heat up some oil in a large saucepan, and fry the osso bucco until browned. Remove from the pan and set aside. 

Over medium heat, begin to fry up the garlic, ginger and chilli. Add the liquids – rice vinegar, soy and fish sauce – and the orange rind, star anise, cloves, pepper and cinnamon. Add the osso bucco back into the mixture, and pour in some water to cover if needed. Bring to the boil and then reduce heat and simmer until the meat is tender, at least an hour.

Once it is ready, add the sliced spring onion and the sugar and cook for a few more minutes. Garnish with chopped coriander and the orange, peeled and cut into segments. Serve with plenty of steamed rice.

 

 

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