Cẩm-Vân Nguyễn, a friend and famous cooking teacher in Vietnam, invited me to work with her at her cooking school in Saigon during my last visit. This is an adaptation of her recipe. Annatto seeds provide brilliant orange color. This stew originated in the tropics but it seems custom made for a cold night. French baguettes are always used in Vietnam for mopping up the gravy, but the dish goes equally well over steamed rice or wide rice noodles.
© 2008 Robert Danhi. All rights reserved.