Name: Lemongrass Beef Stew with Tomatoes and Star Anise
Yield: Makes 4 to 6 bowls as a one-dish meal
Cuisine: Vietnamese
Ingredients: 2 medium Limes, cut into Southeast Asian style wedges; ½ medium Yellow onion, sliced into paper-thin rings, rinsed under cool water, dried well; 8 leaves Vietnamese saw leaf herb, shaved thinly about ¼-inch (0.6 cm.) slices or 12 sprigs of cilantro; 2 cloves Garlic, minced; 2 lb. (1 kg.) Beef chuck or shank meat, 1½-inch (3.8 cm.) chunks; ½ lb. (227 g.) Carrots, peeled, cut into 1-inch (2.5 cm.) pieces on angle; 2 tbsp. Vietnamese chili-salt; 2 to 4 lg. Crisp Light baguette; 3 pieces Star anise; 1 tbsp. Vietnamese curry powder; 2 stalks Lemongrass, trimmed, cut into 3-inch (7.5 cm.) lengths and bruised lightly; 2 tbsp. Granulated sugar; 8 to 12 sprigs Asian basil; 4 lg. Red or orange chilies, thinly sliced, about ⅛ inch (0.3 cm.) thick; 2 medium Tomatoes, core and seeds removed, cut into 1-inch (2.5 cm.) chucks; 1 piece Cassia (Cinnamon), about 3 to 4 inches (7.5 to 10 cm.) long; 2 tbsp. Minced ginger; 3 tbsp. Fish sauce (nước mắm); ¼ cup Vegetable oil

Preparation info

Makes
4 to 6
bowls as a one-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

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.