Vietnamese Beef Stew

Name: Vietnamese Beef Stew
Ingredients: As needed Beef shank; Optional Beef tendon; 1 (for charring and slicing) White onion; 2-inch nub Ginger; A couple of pieces Dry star anise; 1 Cinnamon stick; 3 Lemongrass stalks; As needed Bay leaves; 1 (for mincing) Shallot; Extra large, as needed Carrots; A couple of tablespoons Anado seed oil; 1 tablespoon minced Garlic; 2 tablespoons Tomato paste; As needed Coco Rico (or coconut water/regular water); 5 quarts (for soupy consistency) or 3-4 quarts (for stew consistency) Water; 2 tablespoons Soy sauce; 1-inch nub Rock sugar; 2 tablespoons MSG; 2 tablespoons (plus a small amount for marinade) Bala seasonings; 3 tablespoons Fish sauce

20 ingredients · from feedthepudge

Ingredients

As needed Beef shank
Optional Beef tendon
1 (for charring and slicing) White onion
2-inch nub Ginger
A couple of pieces Dry star anise
1 Cinnamon stick
3 Lemongrass stalks
As needed Bay leaves
1 (for mincing) Shallot
Extra large, as needed Carrots
A couple of tablespoons Anado seed oil
1 tablespoon minced Garlic
2 tablespoons Tomato paste
As needed Coco Rico (or coconut water/regular water)
5 quarts (for soupy consistency) or 3-4 quarts (for stew consistency) Water
2 tablespoons Soy sauce
1-inch nub Rock sugar
2 tablespoons MSG
2 tablespoons (plus a small amount for marinade) Bala seasonings
3 tablespoons Fish sauce

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Method

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Watch the original: “Vietnamese Beef Stew” by feedthepudge. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.