Beef (or mutton) stew with Vietnamese spices

The French forst entered Vietnam in the 17th century as missionaries. Later in 1887 they colonized Vietnam, cambodia and Laos and ruled for 70 years. This was a time for cultural exchange and Vietnamese cuisine was influenced with French culinary techniques and ingredients. The most well known French introduction was bahn me and bahn xoe, but also the pho is influenced by how the stock is made. There is a more detailled histroy of the influence of French ingredients on Vietnamese cuisine here.

A French stew is the perfect Franco-Vietnamese dish. The cooking technique is all french with onios as the base and slow cooked meat that is stewed until tender. Red wine is used in the dish to add a bold flaour that is traditional all over France. however, this dish also adds lemongrass, star anise, cinnamon, chillies and other spices, building on the bland French stock base to delicious stew loaded with local flavours. The depth of flavours surprised me and the addition of carrots and potatoes balance the beat beautifully. This is a special occasion stew that will please any company. As a note, I like to slow cook this stew, giving the ingredients time to come together as they simmer, rather than flash cook them in a pressure cooker, you will be happier with the depth of the stew with time.

Along with her favourite recipes (which brilliantly marry traditional Vietnamese fare with French and farm-fresh Californian fare), An chronicles her personal transformation from pampered "princess" in French Colonial Vietnam to refugee to restaurateur. It's a fascinating peek at a lost world. From Indochina's lush fields to family kitchen gardens in California, An tells of her harrowing journey and how it has influenced her cuisine.

For more recipes from this cookbook, click here.

Ingredients:

2 + 2 tablespoons oil

4 shallots, sliced

1 tablespoon garlic, minced

2-3 Thai chillies (optional, and if you want the stew with a mild spice)

4 1-inch stems of lemongrass

1 star anise pod

1-inch cinnamon stick

2 bay leaves

10-12 red or black peppercorns

2 lb beef chuck, or boneless mutton, cubed into 1-inch pieces

2 tablespoons tomato paste

Salt, to taste

1 tablespoon ginger paste

3-4 cups water or chicken broth

4 cups water

3 tablespoons sugar

2 carrots, cubed

1 large potato, peeled and cubed

1 cup dry red wine

1 teaspoon fish sauce

1 tablespoon light soy sauce

1 teaspoon oyster sauce

Fresh scallions, sliced, for garnish

Fresh basil, torn, for garnish

Heat two tablespoons of the oil on a low flame in a large pot, one that will contain all the ingredients. Add the shallots, garlic, chillies (if using), lemongrass, star anise, cinnamon stick, bay leaves, peppercorns, and sauté for 3-4 minutes until aromatic and the onions are soft but not coloured. Remove from the flame and cool.

Add the sautéed mix to the meat with the tomato paste, salt, and ginger paste, mix well, and coat the meat with the marinade. Marinate for 30 minutes at a minimum, but overnight will be better.

Heat the same pot and add the remaining oil. Add the meat and fry on high heat until browned, about 15 minutes. Be careful not to burn the marinade.

Add the stock, if using, water, and sugar, and bring to a simmer. Simmer with the lid sealed for 90 minutes.

Add the carrots, potatoes, red wine, fish sauce, soy sauce, and oyster sauce and stir well. Simmer with the lid sealed for an additional 30-45 minutes. At this point, the meat should be very tender and shred easily between your fingers. The potatoes should also be soft. Taste for salt and adjust as needed.

Serve hot, garnished with scallions, basil, and rice.