This has a great, unique flavour and has become one of our favourites. Do add the 500g carrots. I originally got the recipe from her book at the library and it has a slightly different method to the internet version, but both versions will work fine. We just have vegetables with it, as we prefer to mostly stay away from refined carbs (bread, pasta, noodles, etc).
[www.foodandwine.com]

You don't need a Dutch oven for it - I just use a normal good-sized saucepan.



Edited 1 time(s). Last edit at 02/07/2023 10:33PM by J1.

I make this often and serve it with a plainly cooked green veg such as spinach or silverbeet. The stew is also very good made with cubed daikon instead of carrots.

Any leftovers are used to flavour sweet potato noodles or rice noodles. Also very good with mashed potato!

Yes, we had it with mashed potato last week! Sort of like a far superior version of KFC mashed potato and gravy Although it's about 40 years since I had KFC mashed potato and gravy......

I will certainly put this on my list for winter time. Thank you J1. cheers Gran

Ooh that sounds good, nice to have new flavours. I have lots of lemongrass growing

The depth of flavor in this dish was truly exceptional. The broth had a wonderful depth, with hints of lemongrass, star anise, and other traditional Vietnamese spices. The hearty vegetables and rice noodles added a satisfying texture, making every spoonful a comforting experience.

The cozy ambiance of Vietnamese restaurant further enhanced the dining experience. The staff was attentive and friendly, and the attention to detail in presenting the dish was commendable. This Vietnamese stew is now at the top of my favorites list, and I'm already planning my next visit to enjoy it again.

On my list for family dinner this week, sounds delicious. Will do the veggies & mashed potatoes. Thank you for this tasty sounding dish.

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