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.
Put all the ingredients except 100 ml (
Put the beef short ribs in a heavy stockpot and cover them with cold water. Bring to the boil over a high heat then drain as soon as it reaches boiling point, discarding the water. Give the ribs a good wash to remove any bits of scum or impurities, and wash out the pot. Return the ribs to the pot, add the remaining ingredients and 500 ml (
Combine the herbs in a small bowl and dress them with nuoc cham when ready to serve. Present the curry with the herb salad on the side and, ideally, a fresh Vietnamese baguette.
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