Ingredients

• 2 pounds of boneless shank or stewing beef or beef chuck
• 2 or 3 stalks of lemon grass cut into 2-inch length, bruised
• or 2 tablespoons of grated and frozen lemon grass
• 2 medium sweet onion chopped
• 1 coconut (use the liquid only)
• 3 tablespoons of fish sauce
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground black pepper
• 2 tablespoons of sugar
• 4 cloves garlic chopped or minced
• 1 teaspoon of curry powder
• 1 tablespoon of minced ginger
• 2 tablespoons of paprika
• 3 medium size carrots cut into
• 1-inch cubes
• 2 bay leaves and 3 star anises (optional )

Preparations

• Cut the meat into 1-inch cubes (stewing size). If you use dried lemon grass, soak in hot water 2 tablespoons overnight, drain then pulverize finely. Mix lemon grass, fish sauce, salt, sugar, half of chopped garlic, ginger, black pepper, bay leaves and add beef cubes. set aside for 1 hour. In a heavy medium sauce pan heat 1 tablespoon of oil, add onion, garlic, paprika, ginger stir fry until light golden. Remove onion , garlic, add 2-3 tablespoons of oil turn the heat on high, drain and brown the meat quickly about 3 minutes, add the marinated liquid, stalks of lemon grass (if use fresh), onion , garlic, curry powder and coconut juice + 2 cups of water. Bring the pot to boil. Braise and simmer for 1 hour then add carrots and simmer for another 40 minutes longer or until the meat is tender. Season to taste.
  
  To serve:
• Vietnamese serve this dish as breakfast with French bread or lunch over a bowl of rice vermicelli with chopped lettuce mixed with various herbs. Serve on the side a dish of sliced red chilies, mint leaves and lemon wedges and a dish of fish sauce .