← Nouns Cooking · Vietnamese

Ingredients

• 1.2 kg beef chuck or shank, cut into 4 cm chunks
• 1½ tsp Chinese five-spice
• 1 tsp Paprika
• 1 tsp Salt
• 1 tbsp Sugar
• 2 tbsp fish sauce, divided
• 3 cloves Garlic, minced
• 2 Shallot, minced
• 4 lemongrass stalks, 1 finely minced, 3 cut into lengths and bruised
• 3 tbsp Vegetable oil
• 1 tsp Annatto seeds (hạt điều màu) (optional)
• 30 g Ginger, sliced
• 2 tbsp Tomato purée (paste)
• 400 ml Coconut water
• 1 l Water
• 3 Star anise
• 1 Cinnamon stick
• 2 Bay leaves
• 500 g Carrot, cut into large chunks
• 1 bunch Thai basil, to serve
• ½ Onion, thinly sliced, to serve
• 2 Lime, cut into wedges
• crusty baguettes or rice noodles, to serve (optional)

Method

1. Mix the beef with the five-spice, paprika, salt, sugar, 1 tbsp fish sauce, the garlic, shallot and minced lemongrass. Cover and leave for 1 hour (or overnight in the fridge).
2. If using annatto, warm the oil with the seeds in a large heavy pot over low heat for 2–3 minutes until the oil turns red, then scoop out the seeds.
3. Turn the heat to medium-high and brown the beef in two batches for 4–5 min each, until well coloured. Return all the beef to the pot.
4. Add the ginger, bruised lemongrass and tomato paste and stir for 2 min until the paste darkens.
5. Pour in the coconut water and water and add the star anise, cinnamon and bay leaves. Bring to the boil, skim, then cover partly and simmer gently for 1½ hours.
6. Add the carrots and simmer for 30–40 min more, until the beef is very tender and the carrots are soft. Season with the remaining fish sauce and more salt to taste, and fish out the whole spices.
7. Serve in bowls with Thai basil, sliced onion and lime, with baguette for dunking or over rice noodles.

Tips

• It tastes even better the next day; chill it, lift off the fat and reheat gently.
• Baguette contains gluten; serve it with rice noodles for a gluten-free meal.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Delightful Plate Hungry Huy