Lemongrass Beef Stew with Tomatoes and Star Anise

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

Bò Kho

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.

Ingredients

Asia
Vietnam
Dinner
Main course
Stew
Southeast Asia
Gluten-free
Spicy

Ingredients

Method