Hủ Tiếu Bò Kho

• servings: 1-3
• active time: 3hrs
• total time: 3hrs 15mins

Ingredients

. Braising steak, 400-500g

. Coconut water, 250-300ml

. Water to cover

. Onion, thinly sliced

. Shallots, minced, 60g

. Garlic, 3-6 cloves minced

. Ginger, thumb, minced

. Lemongrass bottoms, minced

. Lemongrass stalks, lightly crushed

. 1tsp smoked paprika

. 1tsp chili powder

. 1tbsp tomato paste

. Star anise, two whole

. Cinnamon, 1 stick

. Black pepper to taste

. Chili oil to taste

. 2.5tsp fish sauce

. 150g carrots, chunked

. Thai basil

. Coriander

Directions

. heat a thin layer of neutral oil in braising dish, add shallots, garlic and ginger and cool gently until aromatic, then add minced lemongrass and cook

. add paprika and chili powder to colour oil, then add star anise, cinnamon and black pepper

. add onions, cook 'til translucent, add fish sauce

. add beef and cook gently, don't brown

. add coconut water plus enough water to cover and crushed lemongrass

. bring to a simmer, cover and cook for 2-3hrs

. remove anise and cinnamon after 1hr, add chili oil

. with 1hr to go, add carrots and a pinch of salt

. check taste before plating, remove lemongrass and add sugar if needed

. serve over rice noodles, garnish with Thai basil, coriander and lime