SPICY VIETNAMESE BEEF STEW WITH NOODLES
For the beef:
For the rest of the stew:
- 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
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