This particular
dish has served me well on many occasions, not least because it involves a
little prep and lot of sitting in the oven whilst you do whatever it is you do
whilst you’re whiling away an afternoon
Vietnamese, if
I’m honest is not a cuisine I’m overly familiar with, having only been to one Vietnamese
restaurant on the edge of London’s china town, which wasn’t all that really
The flavours
meld beautify together and reminds me of Thai Chilli beef with basil only
different, if that makes sense
The lemongrass
lends that slightly citrusy note and marries perfectly with the aniseed given
off by the Star Anise. Chilli, Lime and Fish sauce are distinctly Thai, hence
the previous comment that it tastes similar to a well visited Thai dish I often
cook
But the beef,
oh the beef! Braising steak when cooked slowly retains its texture but it
really does fall apart and when combined with the aromatic flavours on offer
paired with simple steamed rice is a delight
Braising steak
600g , diced
shallots 4 finely
sliced
lemongrass 3
stalks finely chop two of these removing
the tough outer leaves
garlic 2 cloves
crushed
red chillies 2 chopped
kaffir lime
leaves 3
star anise 2
vegetable stock
400ml
fish sauce 1
tbsp
lime 1 Juiced
Preheat the
oven to 160 degrees.
In a large
flameproof casserole dish (needs a lid as well for later on in the process) ,
brown the steak in a little oil, in batches as you need it to brown not stew, remove
each batch as its browned. Try adding a little black pepper to each batch as
you go, it adds a level of flavour.
Fry the
shallots, garlic, chopped lemon grass and chilli for a minute or two, this will
produce quite a pungent and eye watering odour so don’t stand over the dish for
too long
Add the lime
leaves, star anise and return the beef, finally add the stock and fish sauce.
Cover with a
lid and place in the oven 1.5 to 2 hours, come back every 30 mins or so to
check the liquid if its too dry add enough water to loosen it . If you do have
to add water keep coming back every 15 mins or so to check the liquid level.
Really, when finished you should have some liquid left to act as a sauce.
Before you’re
ready to serve stir through the lime juice and taste, it should be fragrant,
slightly sour and spicy.
You can also
chuck loads of coriander at it if all the diners like it, if not just plonk a
bowl full on the table
Serve with
steamed rice and off you go.
