Discover the ultimate guide to creating delicious and authentic-tasting phá lấu at home with this simple recipe:
1. Ingredients for Beef Phá Lấu
- 500g assorted beef offal (including honeycomb tripe, liver, and lung)
- 200ml coconut cream
- 1 liter coconut water
- 2 tablespoons of rice wine
- Half a bowl of vinegar
- 3 cloves of garlic
- 6 shallots
- 1 knob of ginger
- 1 lemongrass stalk
- 2 chili peppers
- 1 tablespoon of fish sauce
- 1 tablespoon of cooking oil
- Half a tablespoon of calamansi juice
- 1 cinnamon stick
- 2 star anise
- 1 teaspoon of five-spice powder
- 1 teaspoon of curry powder
- Seasonings: salt, sugar, seasoning powder, MSG, pepper…
2. How to Cook Beef Phá Lấu
Step 1: Prepare the Ingredients
Peel and finely chop the garlic and shallots. Peel and crush the ginger. Wash and finely chop the chili peppers. Rinse the cinnamon and star anise and lightly toast them to release their aroma.
In a large bowl, combine the beef offal with half a bowl of vinegar and half a cup of rice wine. Mix well and use this mixture to thoroughly scrub the offal, both inside and out, to remove any slime and neutralize strong odors. Rinse the offal again and set aside to drain.
In a pot, bring water to a boil with 1 tablespoon of salt and 1 crushed knob of ginger. Once the water reaches a rolling boil, add the offal and blanch for 2-3 minutes. Remove the offal, rinse again, and drain. Finally, cut the offal into palm-sized pieces.
Step 2: Marinate the Offal
In a large bowl, combine the offal with the curry powder, five-spice powder, salt, sugar, seasoning powder, MSG, pepper, fish sauce, and some of the chopped garlic and shallots. Mix well and marinate for 30-60 minutes to allow the flavors to penetrate the meat.
Step 3: Sauté
Heat oil in a pan over medium heat. Add the remaining chopped garlic and shallots, along with the toasted cinnamon, star anise, and crushed ginger. Sauté until fragrant.
Add the marinated offal to the pan and cook for 4-5 minutes, turning occasionally, until the meat is lightly browned and slightly crisped.
Step 4: Cook the Phá Lấu
Transfer the sautéed offal to a pot and pour in 1 liter of fresh coconut water. Season with 1 tablespoon of seasoning powder, 1 teaspoon of salt, a few pieces of crushed ginger, cinnamon, and star anise.
Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 45-60 minutes. Add 200ml of coconut cream and adjust the seasoning to your taste. Once the coconut cream comes to a boil, turn off the heat immediately.
Step 5: Make the Dipping Sauce
In a saucepan, combine 250g of sugar, 100ml of water, and 15g of salt. Cook over medium heat, stirring continuously, until the sugar has completely dissolved. Add the calamansi juice and bring the mixture to a boil. Remove from the heat and allow it to cool. Add chili peppers to taste.
Step 6: Serve
Serve the beef phá lấu in bowls, drizzled with the sauce. This hearty dish is best enjoyed with a side of crusty bread for dipping into the rich sauce. The combination of sweet and tangy calamansi dipping sauce elevates the flavors of this unique and delicious dish.
