Hu Tieu Bo Kho (Vietnamese Beef Stew Noodle)

Ingredients:

1kg beef shank ~ cut 2" cubes

3 carrots ~ cut diagonal chunks

4 stalks lemongrass

Rice noodles

1 bunch of spring onion ~ chop finely

1 bunch cilantro ~ chop finely

1 bunch basils ~ chop finely

1 yellow onion ~ slice thinly

Lime ~ wedges

Bean sprouts

Spices

2 tsp Five-spices

2 tsp curry powder

1 tsp ginger powder

1 tsp cayenne pepper

2 tsp paprika

2 tsp garlic powder

Marinade

2 tsp chicken seasoning

2-1/2 tsp salt

2 tsp sugar

5 tbsp hoisin sauce

5 tbsp fish sauce

4 tbsp Ketchup/Tomato paste

1 tsp ground black pepper

4 garlic ~ chopped

3 shallots ~ chopped

1" ginger ~ chopped

Broth

2 tbsp fish sauce

2 tbsp salt

2 rock sugar

1 litre coconut water

1.5-litre water

1 chicken knorr cube

2 tbsp annatto powder

1/4 cup cooking oil

Instructions:

1. Mix the spice and marinade ingredients in a mixing bowl and set aside.
2. Clean the beef well under cold water, pat dry, and cut into 2" cubes.
3. Mix half of the spice/marinade mixture with the beef. Set aside to marinate for 2 hours or, best, overnight.
4. Heat 1/3 cup of oil in a saucepan for a couple of minutes before adding the annatto powder. Let the powder infuse the oil for about 2 minutes under low heat.
5. Add the annatto oil and half of the spice/marinade mixture in a large pot. Stir until fragrant, about a minute. Then, add the marinated meat.
6. Mix and stir the meat occasionally for about 15 minutes until the meats are no longer pink.  
7. Pour in the coconut water and water.  Add the lemongrass and season with fish sauce, salt, and rock sugar.
8. Cover lightly and simmer the stew on medium-low heat for about 3 hours. Add the carrots and continue to simmer for another hour until the carrots and meat are fork-tender.
9. To serve, add rice noodles to a bowl and ladle the stew on top.  Garnish with chopped basil, cilantro, spring onion, and sliced onions, and serve with bean sprouts and lime juice.