1. Combine the fish sauce, 5 spice powder, and sugar in a dish. Add the meat, coating well and marinate, refrigerate for 4 hours. 2. Heat together the oil, onions, garlic, and ginger in a heavy bottomed pot over medium-low heat. Cook ingredients, stirring often, until fragrant and golden about 10 minutes. Add the marinated meat into the pot. 3. Add the stock and cover the pot. Bring to a boil over med. heat. Add the lemongrass, star anise, cinnamon stick, chilies, and annato seeds/powder and simmer over medium low heat for 2 hours Add carrots and continue braising until the meat is tender. Skim off the fat and serve with noodles(any kind) or rice on the side. 4. Tip: To skim the fat, remove the vegetables and meat carefully. Place a double layer of paper towel in a sieve set over a bowl and strain the cooking liquid through the paper towels. You will get a clear and rich colored stock. Divide the meat and vegetables among 4 to 6 bowls and serve with rice on the side or put in noodles in the bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
