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10-15 ml Ground turmeric
30 ml Sesame or vegetable oil
3 Shallots, chopped
3 cloves Garlic, chopped
2 Red chilies, seeded and chopped
2 stalks Lemon grass, cut into several pieces and bruised
15 ml Curry powder
4 Star anise, roasted and ground to a powder
700 ml Hot beef or chicken stock, or boiling water
45 ml Nuoc mam
30 ml Soy sauce
15 ml Raw cane sugar
1 bunch Fresh basil, stalks removed
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
1 Onion, halved and finely sliced
1 sprig Fresh coriander (cilantro), chopped, for garnishing
The Vietnamese prize for this dish for breakfast, and on chilly mornings people queue up for a steaming bowl of thit bo kho on their way to work. In southern Vietnam, it is often served with chunks of baguette, but in the other regions it is served with noodles. For the midday or evening meal, it is serves with steamed or sticky rice. Traditionally, it has and orange hue from the oil in which annatto seeds have been fried, but here the color comes from turmeric
Ingredients : Serves 4-6
500 g Lean beef, cut into bite-size cubes10-15 ml Ground turmeric
30 ml Sesame or vegetable oil
3 Shallots, chopped
3 cloves Garlic, chopped
2 Red chilies, seeded and chopped
2 stalks Lemon grass, cut into several pieces and bruised
15 ml Curry powder
4 Star anise, roasted and ground to a powder
700 ml Hot beef or chicken stock, or boiling water
45 ml Nuoc mam
30 ml Soy sauce
15 ml Raw cane sugar
1 bunch Fresh basil, stalks removed
1/4 teaspoon Salt
1/4 teaspoon Ground black pepper
1 Onion, halved and finely sliced
1 sprig Fresh coriander (cilantro), chopped, for garnishing
Preparation:
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Toss the beef in the ground turmeric and set aside. Heat a wok or heavy pan and add the oil.
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Stir in the shallots, garlic, chilies and lemon grass. Cook until they become fragrant.
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Add the curry powder and all but 10 ml of the roasted star anise, followed by the beef.
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Brown the beef a little, then pout in the stock or water, the nuoc mam, soy sauce and sugar.
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Stir well and bring the liquid to the boil.
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Reduce the heat and cook gently for about 40 minutes, or until the meat is tender and the liquid had reduced.
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Season to taste with salt and pepper, stir in the reserved roasted star anise, and add the basil.
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Transfer the stew to a serving dish and garnish with the sliced onion and coriander leaves.
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Date Added: 2009-03-16 Views : 56