Pic of Vietnamese venison stew

Vietnamese venison stew

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Meat mains

Vietnamese venison stew

Main Serves 4 2h 10 min
Deeply fragrant with the sweet spice of ginger, star anise and cinnamon, this warming stew makes a lovely dinner on a cold evening with steamed rice to soak up the juices and braised greens on the side. It also works well with diced beef in place of venison.


  • 450g diced venison
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 12 shallots, peeled
  • 3cm fresh ginger, finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp Chinese five spice
  • 1 cinnamon stick
  • 3 star anise
  • 2 stems lemongrass, bashed
  • 1 tbsp fish sauce
  • 2 tbsp dark soy sauce
  • ¼ tsp unsmoked sweet paprika
  • 2 tsp sugar
  • 500ml strong beef stock
  • 4 medium carrots, peeled and cut in 2cm slices
  • 2 sweet potatoes, peeled and diced


Prep time: 10 min
Cooking time: 2h
  • Step 1

    Quickly brown the venison in the oil and set aside.
  • Step 2

    Fry the onion and whole shallots until the onion begins to brown, then add the ginger, garlic, five spice, cinnamon, star anise and lemongrass and stir.
  • Step 3

    Stir in the fish sauce, soy sauce, paprika, sugar, stock, carrots, sweet potato and venison.
  • Step 4

    Cover and simmer very gently for 1½ hours, stirring occasionally, until everything is cooked.
  • Step 5

    Discard the lemongrass, star anise and cinnamon and serve with rice and steamed greens.
  • Step 6

    You'll probably want some bread for mopping up the juices.

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