This recipe is a Vietnamese version of beef stew that is similar in some ways to the Chinese one. However, the seasonings are slightly different, with the use of aromatic lemon grass.
Be sure to use an inexpensive cut of beef such as brisket or shin. This is a perfect dish for a cold winter’s night. Plain steamed rice is an ideal accompaniment to this hearty and very tasty dish. The stew can also be made and allowed to cool, then re-heated later, garnished and served.
Peel the lemon grass stalks to reveal the tender, whitish centre and crush with the flat of a knife. Then cut it into
Heat a wok or large frying-pan until it is hot. Add the oil and, when it is very hot and slightly smoking, add the beef. Pan-fry until it is brown. This should take about 10 minutes. Pour off all but
Transfer this mixture to a large casserole or pan. Add the braising sauce ingredients. Bring the liquid to the boil, skim off any fat from the surface and turn the heat as low as possible. Cover and braise for 1½ hours.
Meanwhile, peel the carrots and cut them at a slight diagonal into
© 1996 Ken Hom. All rights reserved.