recipelink.com Chat Room Recipe Swap - 2001-01-30
From: Nancy,.SanFran

Beef Stew Vietnamese Style
Recipe By : Winston-Salem Journal
Serving Size : 4

1/2 teaspoon five-spice powder
1/4 teaspoon curry powder
1/2 teaspoon dried -- crushed red pepper
flakes (or ground red pepper)
2 teaspoons salt
2 tablespoons tomato paste
2 tablespoons oyster sauce
1 1/2 pounds lean beef -- cubed
2 tablespoons oil
3 garlic cloves -- minced
1 medium onion -- coarsely chopped
5 cups water
5 carrots -- coarsely chopped
1 stalk lemongrass -- stripped of outer
leaves, cut in half and smashed
1 pound flat rice noodles
Garnish:
5 sprigs basil
1/2 onion -- thinly sliced
Lemon or lime quarters -- to taste
Hoisin sauce

1. In a large bowl, mix together five-spice powder, curry powder, red pepper, salt, tomato paste and oyster sauce. Marinate beef in this mixture for 15 minutes.

2. In a large soup pot, heat oil and stir-fry garlic and onion until browned. Stir in marinated beef and continue to stir-fry over medium heat for about 10 minutes. Pour in water and bring to a boil. Use a ladle to skim foam. Add carrots and lemongrass, and simmer stew over medium heat until beef chunks are tender, about 1 hour.

3. Meanwhile cook rice noodles in boiling water for 5 minutes, or until white and soft. Rinse and drain.

4. Serve stew with noodles and French bread. Garnish with basil and onion. Pass lime or lemon quarters and hoisin sauce.

Makes 4 servings.

Published: April 5, 2000 in the Winston-Salem Journal