4 Vietnamese Dinners You Can Make At Home ✌️| #StayHome #WithMe | Marion's Kitchen

Hit the lemongrass with the back of a knife to break it up and peel off the tough outer layers.

Slice the lemongrass and add it to a bowl with fish sauce, brown sugar, and homemade Chinese 5-spice. Mix well.

Add beef chuck to the marinade and mix thoroughly. Let it marinate for 30 minutes.

Heat oil in a pan and brown the marinated beef on all sides, then remove it to a tray.

Pour any leftover marinade over the browned beef.

In the same pan, add more oil and sauté garlic and shallots until softened, scraping up bits from the bottom.

Add tomato paste to the pan and cook it out for a bit.

Slice ginger and add it to the pan along with star anise and cinnamon.

Return the beef and any juices to the pan, mixing to coat in the tomato paste.

Add sliced carrots and enough water to come halfway up the beef and carrots.

Bring to a gentle simmer, then cover and cook on low heat for a couple of hours or transfer to the oven to cook until the beef is tender.

Check the beef for tenderness; it should fall apart at the touch of a spoon.

Taste the sauce and add more fish sauce if needed, then stir gently.

Serve in a bowl topped with coriander, alongside crusty French baguette.

Equipment Needed

Allergens