Ingredients
- For the beef:
- 2 to 2 1/2 pounds boneless beef chuck or brisket cut into 1 1/2-inch chunks
- 2 cloves minced garlic
- 3 tablespoons minced ginger
- 5 tablespoons fish sauce
- 2 1/2 teaspoons five-spice powder
- 1 1/2 teaspoons brown sugar
- For the rest of the stew:
- 3 tablespoons oil
- 1 stalk lemongrass, cut into 3-inch lengths (after removing any tough woody parts)
- 2 stalks lemongrass, minced (after removing any tough woody parts)
- 8 cloves garlic, minced
- 1 onion, sliced thinly
- 4 tablespoons tomato paste
- 8 cups of water
- 2 cups of pure coconut water/juice
- 2 whole star anise
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground annatto (optional)
- 1 tablespoon paprika
- 8 large carrots, peeled and cut on the bias into 1 1/2 -inch chunks
- 1 teaspoon of salt
- 3 tablespoons soy sauce
- 3 tablespoons homemade chili oil, or to taste
- Rice or egg noodles
- 1/4 cup coarsely chopped fresh cilantro leaves
- Thai basil leaves
- Thinly sliced raw onion
- Lime wedges
Preparation
Step 1
Instructions
First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer for 1 hour.
After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.