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

Directions

Click here to view instructions