Our resident Vietnamese expert Tung comes up trumps again with his dad’s version of a beef stew. It’s heavily flavoured with Chinese five spice, lemongrass, whole star anise and cassia and is served with a herby salad, crunchy caramelised peanuts and traditionally French baguette to mop up all the juices (the use of baguettes is very common in Vietnam - a legacy left over from French colonisation).
Five Spice Blend: star anise, coriander, ginger, galangal, lemongrass, black pepper, chilli, garlic, Sichuan pepper, fennel, cassia, cloves
Whole Spices: lemongrass, cassia, star anise, ginger
May contain traces of celery, mustard and sesame
500g diced beef
1 large onion
3 medium carrots
25g bunch of coriander and/or mint
300g pack of mixed stir-fry veg (or equivalent of sliced peppers, carrots, cabbage etc)
50g peanuts (roasted and salted are fine)
2 tbsp tomato puree
3 tbsp fish or soy sauce (any type)
Baguette to serve
Large lidded pan
Small frying pan
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