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bếp bà 8 👩🏻‍🍳🍜

@bep.ba8

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vietnamese home cooking by my mum (bà 8) &̶ ̶m̶e̶!
shop • cook • eat
💌 collabs via @dishh.out & [email protected]

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2 months ago

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2 months ago

Last week, after 8 returned from Vietnam, we made Lẩu Đồ Biển Tôm Yum! 🦐🍲🩷

This is one of those super easy hot pot recipes that you can throw together for a small gathering or even a big party. There’s really no right or wrong with what you put in, just add whatever you love!

We went all out with roe tofu balls, imitation crab sticks, cheese tofu, mushrooms, noodles and plenty of seafood, including mud crab, prawns and squid. 🤤

I promise, it’s so easy you could make this with your eyes closed! 😂

You know how it goes … the shopping video is coming tomorrow, followed by the full recipe video! 🩷

#homecook #vietnamesefood #hotpot #homecooking #tomyum taken in Melbourne, Victoria, Australia by @bep.ba8

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2 months ago

My mum’s easy 2 hour-ish Bò Kho 🍲
(Vietnamese beef stew)

Method:

1. Cut beef flank and tripe into bite-sized pieces.

2. Add all meats into a large pot with 2 tbsp salt, parboil for 10–15 mins, then rinse and clean well.

3. Fry ½ packet annatto seeds with ½ cup oil on low heat until the oil turns red, then strain out the seeds.

4. Mince 1 whole garlic and shallow fry with ¼ cup oil until golden.

5. Toast cinnamon bark and star anise until fragrant.

6. Add all cleaned meats back into the pot and season with:
• toasted cinnamon + star anise
• 2 heaped tbsp garlic oil
• ½ tbsp MSG
• ¼ cup brown sugar
• 2–2.5 tbsp hoisin sauce
• 1 tbsp annatto oil
• a little over ½ jar Por Kwan beef stew paste

7. Mix well and sear the meat for 3–4 mins while stirring.

8. Remove the beef flank and tripe so they don’t overcook, leaving the ox tail and tendons in the pot.

9. Add 1L chicken stock plus enough boiling water to fill the pot. Simmer low for 1–1.5 hours until tender. If the broth reduces too much, top up with more boiling water.

10. Add the beef flank and tripe back into the pot.

11. Prep your carrots, onions, spring onion, coriander, bean sprouts, Thai basil, chilli, and lemon while the broth cooks.

12. Add carrots during the last 20 mins and onions during the last 10 mins.

13. Taste and reseason at the end — more sugar for sweetness or fish sauce for extra saltiness/balance.

14. Cook hủ tiếu noodles separately, place into bowls, then pour over the hot broth and meats.

15. Top with bean sprouts, Thai basil, coriander, spring onion, chilli, and lemon 💛

Optional chilli salt dip 🌶️
Crush salt + Thai chilli together, lightly pan fry on low heat, then serve with lemon juice.

We like our broth lighter, clear, and super drinkable rather than thick or starchy 😮‍💨 If you want it thicker for bánh mì, add a small cornstarch slurry at the end.

🏷️ #homecook #vietnamesefood #hutieu #bokho #beefstew vietnamesecook mums cooking taken in Melbourne, Victoria, Australia by @bep.ba8

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5 months ago

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6 months ago

This week 8 taught us how to make Hu Tieu Bo Kho! 🍜

Bò kho is a rich, aromatic Vietnamese beef stew that’s slow-cooked until the meat is super tender and it’s full of flavour!!

Hearty, delicious & surprisingly so easy to make!!

Follow along to shop for ingredients with Ba 8 & to cook! 👩🏻‍🍳

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🏷️ #bokho #beefstew #vietnamese #homecooking #vietnamesefood taken in Melbourne, Victoria, Australia by @bep.ba8

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7 months ago

The main thing from this part would be the soup!

++ I’ll probably need mum to show us how to make the fish sauce again (with measurements)!!

You can have the pork ribs soup with broken rice on its own just with normal jasmine rice! 🍚

Mum’s simple Vietnamese pork rib soup 🥕🍲 (Canh sườn heo) — recipe below!!

✨ Ingredients:
• 300–400g pork ribs
• 1.5L water
• 1–2 carrots (chunked)
• 2 blocks of rock sugar (see video for ref)
• one soup ladle of fish sauce (or do to taste - our ladle is like half a cup??)
• 1 brow onion
• LOTS of spring onion + coriander

✨ Method:
1. Blanch ribs (2–3 mins), rinse clean
2. Add to fresh water — once it starts boiling, add in your onion, ribs and add brown sugar
3. Simmer 25–30 mins (this lets the ribs absorb that subtle sweetness & the soup stays clear 🤍)
4. Add carrots, cook until soft
5. Season with fish sauce,
6. Turn off heat + add heaps of spring onion & coriander

That early sugar step = a naturally sweet, rounded broth without tasting sugary 🫶🏼

And don’t skip the herbs at the end!! that fresh hit makes the whole dish

#homecooking #vietnamesefood #comtam #vietnamese #brokenrice taken in Melbourne, Victoria, Australia by @bep.ba8

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7 months ago

💫 Part 1 - marinating the pork + making Steamed Egg Meatloaf

THỊT NƯỚNG (1.6kg pork neck – sliced thin + machine tenderised)
Marinade:
2–3 whole garlic bulbs (minced)
3–4 small Asian shallots (minced)
4 tbsp fish sauce
2 tbsp honey
3 tbsp condensed milk (a must)
2½ tbsp oyster sauce
½ tbsp MSG
shallot oil (recipe below)

Mix everything, massage into every slice of pork and marinate minimum 4 hours (overnight is best).

🔥 Shallot oil (don’t skip this)
½ cup oil + 4-5 thinly sliced shallots
Cook on low until golden & fragrant, then cool.
Mum says this oil makes the meat extra fragrant and stops it from drying out!

🔥 Cook (charcoal BBQ is best)
Medium heat, 3–4 mins each side.
Brush lightly with scallion/shallot oil after cooking.
You want caramelised edges not burnt pork. 💀

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🥚 CHẢ TRỨNG HẤP (Steamed Egg Meatloaf)

Soak wood ear mushrooms 15 mins (or a few hours if you can), drain & finely chop.

Mix:
300–400g minced pork
2 eggs
Handful wood ear mushrooms
3–4 small Asian shallots (minced)
2–3 tbsp fish sauce
½ tsp sugar
1 tbsp black pepper

Pour into shallow dish, smooth the top and steam on medium for 40 mins.
Chopstick test, it should come out clean.
Optional: brush egg yolk on top for the last 5 mins for that glossy finish ✨
Finish with extra black pepper.

Come back for Part 2:
🍚 Broken rice
🥕 Pickled carrot & daikon
🍲 Pork bone soup

#homecooking #vietnamesefood #mumsfood #comtam #brokenrice taken in Melbourne, Victoria, Australia by @bep.ba8

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8 months ago

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9 months ago

🍲 Beef Pho Cooking Instructions (7-Hour Broth)

Total time: 7 hours (low, gentle simmer)
Serves: ~15 generous bowls
⸻

1️⃣ Clean the Bones (VERY IMPORTANT)
This removes huyết dơ so the broth stays clear.
1. Add beef marrow bones, knuckle bones & oxtail to a large pot.
2. Cover with cold water, bring to a rolling boil for 10 minutes.
3. Drain and rinse bones thoroughly.
4. Wash the pot clean.

👉 This step = clear broth, not cloudy.

2️⃣ Char the Aromatics
Char while bones are boiling.
• Onions (5)
• Ginger, halved lengthwise
Char over gas flame, grill or oven until golden. Peel onions and scrape burnt bits off ginger.
• lightly char white radish (daikon) for sweetness.

3️⃣ Toast the Spices
Toast in a dry pan 1–2 minutes until fragrant (do not burn):
• Star anise • Cinnamon • Cloves • Cardamom (crush after) • Coriander seeds

4️⃣ Build the Broth (7 Hours)
1. Return cleaned bones to pot.
2. Add 10L cold water.
3. Bring to a boil, then reduce to a very gentle simmer (tiny bubbles).
4. Add:
• Charred onions & ginger
• Toasted spices (tie in muslin/tea strainer)
• Beef brisket
• Oxtail
• Whole chicken
5. Simmer uncovered up to 7 hours.
6. Skim foam and fat occasionally.
7. Top up with water if needed.

5️⃣ Remove Meats (Do Not Overcook)
• Brisket: 1.5–2 hrs, cool & slice
• Oxtail: ~2 hrs
• Tendons: 3–4 hrs (boil separately with an onion)
•beef balls to be flash boiled separately
👉 Continue simmering bones only for remaining time.

6️⃣ Final Seasoning
At hour 7:
1. Remove bones & aromatics (remove spice sachet in final hour).
2. Taste, then lightly season:
• Fish sauce ~½ cup (adjust)
• Rock sugar ~100g
• MSG 1–2 tbsp
👉 Broth should taste slightly stronger than normal.
🚫 No salt.

7️⃣ Skim Fat
Remove some fat, not all (about 3–4 ladles).

8️⃣ Mum’s Tip
Pho tastes best the next day. Reheat gently and adjust seasoning only if needed.

9️⃣ Assemble
Cook noodles separately. Add noodles, meats, beef balls, raw sliced beef, optional chicken. Ladle boiling broth to cook beef instantly.

🌿 Serve with: bean sprouts, Thai basil, ngo gai, lime, chilli, hoisin & sriracha.

#pho #homecooking #mumscooking #vietnamesepho by @bep.ba8

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9 months ago

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9 months ago

This week at bếp bà 8 🍜

We’re starting with phở because if you grew up Vietnamese, you know this smell means home.

Over the weekend, I went grocery shopping and made it with mum, and I can confidently say… it’s easier than it looks & sounds!

This week I’ll be sharing how we shop for it, how she makes it, and of course… how it tastes. I’m gonna struggle a bit because measurements are nonexistent in this household but I’ll try my best hahah 💖

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🏷️ #pho #cooking #beefpho #vietnamese #vietnamesefood taken in Melbourne, Victoria, Australia by @bep.ba8

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9 months ago