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SPICY VIETNAMESE BEEF STEW WITH NOODLES

For the beef:

  • 2 to 2 ½ pounds boneless beef chuck or brisket cut into 1½-inch chunks
  • 2 cloves minced garlic
  • 3 tablespoons minced ginger
  • 5 tablespoons fish sauce
  • 2½ teaspoons five-spice powder
  • 1½ teaspoons brown sugar

For the rest of the stew:

  • 3 tablespoons oil
  • 1 stalk lemongrass, cut into 3-inch lengths (after removing any tough woody parts)
  • 2 stalks lemongrass, minced (after removing any tough woody parts)
  • 8 cloves garlic, minced
  • 1 onion, sliced thinly
  • 4 tablespoons tomato paste
  • 8 cups of water
  • 2 cups of pure coconut water/juice
  • 2 whole star anise
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground annatto (optional)
  • 1 tablespoon paprika
  • 8 large carrots, peeled and cut on the bias into 1½ -inch chunks
  • 1 teaspoon of salt
  • 3 tablespoons soy sauce
  • 3 tablespoons homemade chili oil, or to taste
  • wide rice noodles or egg noodles
  • ¼ cup coarsely chopped fresh cilantro leaves
  • Thai basil leaves
  • Thinly sliced raw onion
  • Lime wedges
SPICY VIETNAMESE BEEF STEW WITH NOODLES

Directions

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