Thinly sliced beef, garlic and spinach are quickly stir-fried with fish sauce and black pepper. Serve with rice for a simple Vietnamese meal that’s ready in no time.
Bò xào rau chân vịt brings together two main ingredients: beef and spinach. The name broadly describes the dish: bò means beef, xào means stir-fried and rau chân vịt means spinach. Fish sauce adds savory depth, while black pepper brings a warm, direct heat. Served with steamed rice, it makes a complete meal without a complicated sauce or a long ingredient list.
The way you cut the beef and the heat you use make a big difference here. Slice the beef thinly across the grain so it stays tender after a short cooking time. A large, properly heated frying pan or wok helps the meat brown quickly instead of slowly cooking in its own juices. If needed, cook it in two batches: if the pan is too crowded, the temperature drops and browning becomes more difficult. Take the beef out of the pan as soon as it is nearly cooked; it will warm through again with the spinach.
Spinach wilts quickly and naturally contains a lot of moisture. Wash the leaves in good time and let them drain well so you don’t add unnecessary water to the pan. In the Netherlands, locally grown fresh spinach is most readily available in spring and autumn, though it is sold all year round. Baby spinach is tender and wilts quickly; larger leaves can be a little sturdier. If using those, roughly chop them and give them an extra half minute if needed.
Fish sauce is key to the savory flavor of this dish. It’s best to start with the stated amount and taste at the end, as saltiness varies between brands. If fish sauce isn’t an option, you can use light soy sauce; the flavor will be different and less distinctly fish-sauce-like. Black pepper isn’t just a finishing touch here: some of it flavors the beef as it cooks. Extra chili or acidity isn’t necessary, but a lime wedge at the table can be nice if you’d like to add some freshness.
Serve the dish right away, as soon as the spinach has just wilted and the beef is hot again. Jasmine rice soaks up the savory pan juices nicely; regular long-grain rice works too. For a meal with more vegetables, you could serve cucumber or raw bean sprouts on the side, for example, but keep them separate so the stir-fry doesn’t become watery. Refrigerate leftovers promptly in a sealed container and eat them within two days; reheat them thoroughly, bearing in mind that the spinach will wilt further.
Rinse the rice until the water is mostly clear. Put the rice and water in a saucepan, bring to a boil and cook, covered, over low heat until tender, following the package instructions. Set aside with the lid on.
Mix the beef with 1 tablespoon of fish sauce and some of the black pepper. Heat the oil in a large wok or frying pan over high heat.
Sear the beef briefly in a single layer, about 1 minute per side. Cook it in batches if the pan isn’t large enough. Transfer the beef to a plate as soon as it is lightly browned and nearly cooked.
Reduce the heat to medium. Cook the garlic in the remaining oil for about 20 seconds. Add the spinach and toss until the leaves have just wilted.
Return the beef to the pan. Add the remaining fish sauce and black pepper, and toss for another 30–60 seconds, until the beef is cooked through and everything is hot. Serve right away with the rice.
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