An aromatic and popular dish enjoyed in Northern Vietnam during Tet, the Vietnamese New Year. Normally made with beef tendon, this version uses stew meat.
Ingredients
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| Photo: internet |
1 onion, chopped
1-inch ginger, peeled and chopped
3 cloves garlic, minced
2 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons high-heat oil
3 whole star anise
2 (4-inch) sticks cinnamon
1 stalk lemongrass, smashed
1/4 cup tomato paste
3 to 5 cups chicken or beef broth, as needed
2 bay leaves
2 tablespoons soy sauce
4 carrots, sliced ½-inch-thick
Chopped green onions or cilantro, for serving
Toasted French baguette, for serving (optional)
Preparation
Marinate beef, onions, ginger, garlic, fish sauce and sugar in a large sealable plastic in the refrigerator for 4 to 24 hours.
Heat oil over medium-high heat in a heavy, large pot or Dutch oven. Toast star anise and cinnamon until fragrant, about 30 seconds. Brown beef, onions, marinade and lemongrass in batches, 5 to 7 minutes. Stir in tomato paste to coat.
Cover with broth and add bay leaves and soy sauce. Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1 1/2 hours, until beef is tender. Add carrots during the last 15 minutes of cooking time. Top with green onions or cilantro and serve alongside toasted baguette.
