Tamarind broth with beef and water spinach (canh chua)

This one pot beef stew makes for a comforting winter dinner, and is perfect for the family table.

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 2 tbsp vegetable oil
• 2 garlic cloves, finely chopped 
• 1 lemongrass stalk, bruised and cut into 5 cm pieces 
• 350 g beef sirloin, trimmed and thinly sliced
• 2 tbsp fish sauce, plus extra to serve
• 2 tbsp sugar
• 1 tsp salt
• 2 tomatoes, cut into thick wedges
• 80 ml (⅓ cup) tamarind water (see note)
• ½ bunch water spinach, washed and drained, torn into 4 cm pieces
• 6 rice paddy herb stalks, chopped
• 7 saw tooth coriander, chopped
• 1 tsp fried garlic 
• 2 bird’s eye chillies, sliced 
• Steamed Jasmine rice, to serve 

Instructions

Heat a large saucepan over medium heat. Add the oil and fry the garlic and lemongrass for 1-2 minutes or until fragrant. Add the beef and stir for 2 minutes, then remove the beef from the pan and set aside. 

Add 6 cups (1½ litres) water, the fish sauce, sugar and salt to the pan and bring to the boil. Add the tomatoes and simmer for another 3 minutes. Add the tamarind water and water spinach, bring back to the boil, then return the beef to the pan and simmer for another 3 minutes. Remove from the heat. 

Ladle the broth into large serving bowls. Garnish with rice paddy herb, saw tooth herb, fried garlic and half the chilli. 

Serve with jasmine rice, and a small bowl of the remaining sliced chilli and fish sauce for dipping. 

Note:

•For tamarind water, soak 100 g tamarind pulp in 400 ml boiling water for 10 minutes. Break it up a little with a whisk, then stand until cool enough to handle. Using your hands, work the mixture into a thick paste. Push the mixture through a sieve and discard the solids. The tamarind water will keep in an airtight container in the refrigerator for up to 2 weeks.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.