Vietnamese Beef Stew

"This is a very substantial beef stew from an asian recipe. The ingredients in this beef broth have a depth of flavor that satisfys even someone with a strictly western palate. I used cellophane noodles added to the finished product but would suggest if using this type to use sparingly. You can also use linguine. I discovered this recipe in Jennifer Brennan's cookbook "The Cuisines of Asia"."
 
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Ready In:
2hrs 45mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Brown meat in oil in soup kettle in 2 batches by browning 1/2 slightly, remove and brown remainder.
  • Introduce first batch back in and add ginger, lemon peel, shallots, and garlic stirring after each addition. Continue to stir for 1 minute and season with salt, pepper and sugar.
  • Stir again and add water, cinnamon stick, bay leaves, fish sauce and tomato paste. Stir to blend the ingredients and cover pot. Bring to boil, then reduce the heat to low and let the stew simmer for 2 hours or until meat is tender.
  • Remove the lid and add bamboo shoots and carrot. Increase the heat to medium and let the stew cook, uncovered, until the vegetables are tender, about 10 minutes, depending on the vegetables. Remove the bay leaves and cinnamon stick.
  • Add noodles to the stew if using cellophane noodles. Amount according to preference.
  • If using linguine it is suggested stew is poured over noodles in serving bowls. Rice sticks of course on top of stew.

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Reviews

  1. I love this dish, and luckily there is a Vietnamese restaurant near my workplace that serves it (not many do). This recipe sounds about right, but I do recommend using finely chopped lemongrass instead of the lemon zest, if you can find it. What really makes this dish outstanding, however, are the garnishes that one adds at the table, which you neglect to mention. Traditionally, it is served with sprigs of fresh Thai basil, cilantro (coriander), bean sprouts, lime wedges, and finely sliced jalapeno peppers, to be added at the table to one's own taste. Also, hoisin sauce, fish sauce, and hot pepper sauce are also served at the table, also to be added to one's own taste. Other fine garnishes are deep-fried shallot slices and deep-fried garlic chips, both of which can be found at Asian markets. In my opinion, it is the fresh herbs that elevate this dish from very good to sublime.
     
  2. Since there were only 2 of us for this meal, I cut the recipe in half, & the other serving went to work as a lunch for my other half! Also substituted lemon pepper for the S&P listed, but other than that, the recipe was followed! I did, however, serve it with linguine! We were particularly happy with the lemon & ginger flavor combo! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
     
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Tweaks

  1. I love this dish, and luckily there is a Vietnamese restaurant near my workplace that serves it (not many do). This recipe sounds about right, but I do recommend using finely chopped lemongrass instead of the lemon zest, if you can find it. What really makes this dish outstanding, however, are the garnishes that one adds at the table, which you neglect to mention. Traditionally, it is served with sprigs of fresh Thai basil, cilantro (coriander), bean sprouts, lime wedges, and finely sliced jalapeno peppers, to be added at the table to one's own taste. Also, hoisin sauce, fish sauce, and hot pepper sauce are also served at the table, also to be added to one's own taste. Other fine garnishes are deep-fried shallot slices and deep-fried garlic chips, both of which can be found at Asian markets. In my opinion, it is the fresh herbs that elevate this dish from very good to sublime.
     

RECIPE SUBMITTED BY

Love cooking and trying new recipes. I have been doing asian and eastern cuisine dishes for the past several years and they are perfect for my goal of eating healthy, low-fat and exotic dishes. My husband is a classically trained chef and has taught me all I actually know about classic French technique (which sometimes I actually attempt!). He is a very talented cook and I have gleened extraordinary amounts of knowledge from him.
 
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