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!