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4
servingsMedium
1 hr 30
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
Here we use the flavors we encountered over and over on a trip to Vietnam: pineapple, chile, tomato, and tamarind. It’s a wonderful combination of sweet, sour, and spicy, and it works perfectly with veal.
Note that the veal chunks are bigger in this—and the subsequent recipes—so the cooking time is longer.