Spicy beef stew ii (thit bo ham gia vi)

Yield: 4 servings

Measure Ingredient
2 pounds Stewing beef -- cut into 2"
Cubes
2 Stalks lemon grass, sliced
Paper-thin and -- and finely
Chopped
2 Fresh red chili pepper,
Minced
2 teaspoons Sugar
2 tablespoons Grated fresh ginger
2 teaspoons Ground cinnamon
2 teaspoons Curry powder
3 tablespoons Nuoc Mam sauce
OR
3 tablespoons Light soy sauce and 1/2 tsp
Anchovy extract
Salt and freshly ground
Black pepper
Vegetable oil
1 large Onion -- minced
6 Cloves garlic -- minced
½ cup Tomato paste
4 Star anise
5 cups Water
2 mediums Carrots -- cut into 1"
Chunks
2 mediums Peeled potatoes -- cut into
1 " chunks
1 small Daikon (white Chinese
Radish), peeled -- cut into
1 " chunks

1. Mix the beef, lemon grass, chilies, sugar, ginger, cinnamon, curry powder, Nuoc Mam sauce, salt, and black pepper, and leave to stand for 1 hour. 2. Heat 4 tablespoons oil in the wok over a high heat.

Add the beef and marinade and stir quickly to sear. This should not take much more than 2 minutes. Remove the meat to a bowl and set aside. 3. Add a little more oil and, when hot, add the onion and garlic and stir-fry until fragrant. Add the tomato paste and stir for 2 minutes. Add the beef, star anise, a little salt, and the water.

Bring the mixture to a boil, reduce the heat to low, cov 4. Add the carrots and simmer for 10 minutes. Add the potatoes and simmer for a further 10 minutes. finally, add the daikon and cook for another 10 minutes.

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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