Ingredients for 4 servings
- 500g beef brisket
- 2 potatoes
- 2 carrots
- 1 cup rice noodle
- 6 cloves of garlic
- 30g of ginger
- 1 onion
- 2 stalks of limongrass
- 2 star anise
- 1 basil sprig
- 2 tablespoons of tomato paste
- 3 cups coconut milk
- 2 tsp. brown sakha
- 2 tsp. black pepper
- 1 tablespoon fish sauce
- 1 glass of water
- 2 tbsp. vegetable oil
- 3 leaves of mint, coriander and basil
- 1 teaspoon ground peanuts
Let’s start cooking!
Step 1 – Cook the marinade and marinate the beef
In a mortar, paste 3 cloves of garlic, 15 g of ginger, 2 tsp of brown sugar into a paste, add 1 tsp of fish sauce and 2 tsp of black pepper. Transfer to a bowl of beef brisket. Refrigerate for 30 minutes.
You can replace the beef with chicken.
Step 2 – Grill the beef
In a pan over high heat, heat 2 tablespoons of vegetable oil and fry beef evenly for 2 minutes from all sides. Put aside.
Roasting beef gives it a bit of color, and also makes it tender and juicy.
Step 3 – Fry the onions
In the same pan, fry the onion sliced in half-rings and for 5 minutes, until the onions become transparent. Then add 15 g minced garlic, 3 minced ginger, 2 star anise and 2 teaspoons of five spices powder and fry for 1 minute.
When the mass turns brown, add 2 tablespoons of tomato paste, basil leaves and 2 stalks of lemongrass. Roast 5 minutes.
Step 4 – Add coconut milk and water and simmer over low heat
Add potato cubes and pieces of carrot and continue to simmer for another 30 minutes without a lid. Season with salt to taste.
Decorate and serve. Enjoy your meal!
Transfer the beef stew to a bowl of blanched rice noodles. Garnish with herbs and ground nuts, serve hot.