- First marinate the beef. Combine the beef with the garlic, ginger, Dynasty fish sauce, Dynasty Chinese five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
- Next, heat 3 tablespoons of Dynasty Sesame Oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
- Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
- Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 1 hour.
- After an hour has passed, add the carrots, salt, Kikkoman soy sauce, and Dynasty Hot chili oil. Simmer for another 40 minutes.
- To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
- Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.
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