A Reimagined Vietnamese Beef Stew: Wagyu and The Memory of Hanoi

Hanoi is a city of hidden gems and culinary memories. For many of us, the morning doesn’t start without the familiar, aromatic scent of spices wafting from a simmering pot of Vietnamese beef stew (Bò sốt vang).

At Chapter Dining, specifically within our Hearth menu, we love taking these nostalgic flavors and retelling them through a modern lens. Today, we want to introduce you to a dish that captures the soul of this traditional stew but presents it with a sophistication that might just surprise you.

The Inspiration: Honoring the Traditional Vietnamese Beef Stew

If you have spent time in Hanoi, you know that Vietnamese beef stew is more than just a dish; it’s a warm hug on a cold day. Traditionally eaten with crusty baguette or pho noodles, “Bò sốt vang” is beloved for its rich, wine-infused broth and tender, slow-cooked beef.

When creating this dish for the Hearth menu, our chefs asked: “How can we keep that comforting feeling of the stew but elevate the texture and depth?” The answer wasn’t to change the soul of the dish, but to refine its presentation. We wanted to preserve the memory of the stew while offering a completely new dining experience.

The Ingredients: Where Premium Meets Local

To reimagine a classic, we started with the star of the show: the beef. Instead of the traditional brisket or shank often found in street-side stalls, we utilize premium Wagyu beef.

The Wagyu is pan-seared to perfection. This technique locks in the juices while creating a beautiful, caramelized crust. The marbling of the Wagyu ensures that every bite is incredibly tender, melting in your mouth much like the slow-cooked beef of a traditional stew, yet with a distinct richness that only high-quality beef can provide.

The Twist: Cham Cheo & Salsa Verde

Here is where the story gets exciting. In Northern Vietnam, specifically in the Northwest mountains, there is a legendary dipping salt called Chẩm Chéo – intense, spicy, and fragrant with wild herbs.

We wanted to introduce this bold flavor to our Vietnamese beef stew interpretation, but in a way that harmonizes with the delicate Wagyu. Our chefs created a unique Salsa Verde.

Think of it as a bridge between cultures. We use the flavor profile of Chẩm Chéo but prepare it with the texture of a smooth, green salsa. This makes the sauce more palatable and fresh, cutting through the richness of the beef without overpowering it. It’s a little nod to the mountains of Vietnam, right on your plate.

The Balance: Carrot Puree & The Sauce

No Vietnamese beef stew is complete without carrots. In the traditional version, they are stewed until soft. At Chapter Hanoi, we transform them into a silky Carrot Puree.

The natural sweetness of the carrot puree acts as the perfect counterpoint to the savory beef and the zesty Salsa Verde. It provides a creamy texture that coats the palate. To tie it all together, the dish is finished with a reduction sauce inspired by the classic “Sốt vang” flavors – deep, aromatic, and glossy.

A Symphony of Texture and Taste

When you take a bite, we want you to experience a journey. First, the searing heat and savory punch of the Wagyu. Then, the smooth, comforting sweetness of the carrot puree. And finally, the bright, herbal kick from the Chẩm Chéo-inspired Salsa Verde.

It is a complex interplay of textures and flavors, yet it feels incredibly familiar. It is the taste of Hanoi, evolved.

Sommelier’s Selection: The Perfect Pairing

Pairing wine with the robust, spice-forward profile of Bò Kho (star anise, cinnamon) requires a wine with equal character.

• The Classic Choice (Red): A bold Syrah or GSM blend from the Rhône Valley. Its natural notes of black pepper and dark fruit mirror the stew’s spices, while velvety tannins bridge the gap with the savory sauce.
• The Modern Choice (Orange): A textured Skin-Contact Wine. Its vibrant acidity and structure cut through the rich beef fat, acting as a refreshing palate cleanser between bites.

Why This Dish Defines Modern Hanoi

At Chapter, Bò Kho is a dialogue between memory and modernity.

Elevating Tradition: We don’t deconstruct this classic; we refine it. By using premium cuts and precise wood-fire techniques, we honor the dish’s soul while elevating its texture and clarity to fine dining standards.

The Experience: Enjoying this hearty, nostalgic flavor within our industrial-chic space and witnessing the open kitchen in action captures the essence of today’s Hanoi – rooted in history, yet forward-looking.

Final Thought

We believe that fine dining isn’t just about fancy ingredients; it’s about storytelling. This dish is our love letter to the Vietnamese beef stew. It honors the past while looking forward to the future of Vietnamese cuisine.

We invite you to visit Chapter Hanoi to taste this special creation on our Hearth menu. Come for the Wagyu, but stay for the story.