Spicy beef stew (thit bow ham gia vi)

Yield: 4 servings

Measure Ingredient
3 tablespoons Vegetable oil
2 mediums Onions -- finely chopped
5 Cloves garlic -- finely
10 Green onions -- dead skin
Peeled off
1 Stalk lemon grass
Cut into 2 inch sections and
2 pounds Stewing beef -- cut into 1"
5 cups Water
13 cups Yellow bean sauce -- chopped
And crushed
1 teaspoon Chili powder
4 Star anise
1 Inch cinamon stick
½ teaspoon Whole peppercorns

1. Heat 1 tablespoon oil in a wok over a medium high heat. Put in the onions, garlic, and whole green onions and stir-fry for 2 minutes. Add the lemon grass and continue to stir until the onions become lightly brown, remove the green onions and set asi 2. Heat the remaining oil over a high heat. Stir-fry as many pieces of beef as are convenient until they are brown, turning them over from time to time. Continue unitl all the beef has been cooked. 3. Add the water.

Add the lemon grass mixture, yellow bean sauce, chili powder, star anise, cinnamon, peppercorns, and sugar, and bring to a boil.

Cover and lower the heat to simmer gently for 1½ hours. 4. Add the reserved green onions; cover again and allow to simmer for a further 15 minutes or until the sauce has thickened a little and the meat is tender.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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