Wet, wintery weekend.

BEEF CURRY VIETNAMESE STYLE

Saturday was not terribly conducive to working out in the garden so I thought a dish of tasty Vietnamese nosh was in order. I referred to the cook book we got from the Gioan Family Cooking Class while in Hoi An Vietnam and promptly did some basic translating!

I had picked some lemongrass and even though it was a bit woody it served the purpose of adding traditional flavour to the dish. I mixed up the marinade using the tomato, lemon grass, spices, chilli sauce as I didn’t have any paste,  for ‘2 tomato Blender’ I used 2 tablespoons of tomato paste thinned with some chicken stock (I will reduce to 1 next time). Didn’t worry about the condensed milk.

I separately stir fried some onion, snow peas, carrot and red capsicum in a dash of sesame oil and some chicken stock. This was then added to the beef stir fry when nearly cooked.

I added approx 2/3 cup water with some potato starch mixed in and also threw in some tip shoots off the broad bean plants. Because there was a fairly strong tomato overtone I also added a generous tablespoon of fish sauce. Served with some rice steamed with turmeric (1 tspn to 1 cup). All in all not too shabby!

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