Name: Vietnamese Curry of Beef Short Ribs
Yield: Serves 6–8
Cuisine: Vietnam
Ingredients: 100 g (3½ oz) peeled garlic cloves; 1 tablespoon Madras curry powder; 2 tablespoons salt; 4 lemongrass stems, pale part only, finely chopped; 1 small handful of coriander (cilantro) leaves, roughly chopped; 125 g (4½ oz) ginger, roughly chopped; 75 g (2½ oz) fresh turmeric, roughly chopped; 200 ml (7 fl oz) vegetable oil; 8 lime leaves; 400 g (14 oz) red Asian shallots, roughly chopped; 2 tablespoons nuoc cham (Essentials); 250 g (9 oz) small long red chillies, roughly chopped; 1 tablespoon shrimp paste; 350 g (12 oz) curry paste; 2¼ tablespoons sugar; 200 ml (7 fl oz) coconut cream; 1 small handful of rice paddy herb (or mint or shiso leaves), roughly chopped; 1 small handful of Thai basil leaves, roughly chopped; 2.5 kg (5 lb 8 oz) beef short ribs, bone in, cut into; 2 tablespoons Madras curry powder

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Vietnamese curry is a much milder affair than its Thai or Indian cousins. Pairing a curry with a baguette is also distinctly Vietnamese. We’ve used beef short ribs here, but any protein is suitable, from chicken legs and lamb shanks to beef shin and even goat.

Ingredients

Curry Paste

400 g (14 oz) red Asian shallots, roughly chopped
125 g (

Method

Curry Paste

Put all the ingredients except 100 ml (3½ fl oz) of the oil and the lime leaves into the bowl of a food processer and whizz until it forms a smooth paste. Heat the remaining oil in a heavy-based saucepan over a high heat, add the paste and im