INGREDIENTS
2 stalks lemongrass, finely chopped ?
4 to 6 shallots, finely chopped
6 to 8 red and green Thai chilies, finely chopped ?
2 tsp. vegetable oil
1 lb. stew-cut beef
2 tsp. kosher salt ?
1 tsp. Pantai Norasingh pickled gouramy fish, cream style
4 dashes Squid brand fish sauce
4 to 6 Thai eggplants, quartered ?
1 cup halved wood ear mushrooms
1 cup Nameko mushrooms, bottoms removed ?
2 cups chopped potato greens or other leafy Asian greens
1 to 2 cups whole fresh dill fronds
1 to 2 cups whole lemon basil leaves
Steamed jasmine rice, for serving
PREPARATION
• In a food processor or using a mortar and pestle, lightly mash the lemongrass, shallots and chilies, leaving some chunks (not a fine paste).
• Add the oil to a stockpot over medium heat. When the oil is hot, add the lemongrass mixture and saute until fragrant, about 1 minute. Add the beef and salt and brown on all sides, 5 to 10 minutes.
• Add enough water to cover the meat by 1 inch, then add the pickled fish and fish sauce. Bring to a rolling boil over high heat, stirring to make sure the pickled fish fully dissolves. Add the eggplants and mushrooms and return the mixture to a boil.
• Remove the eggplants and mash in a bowl. Return them to the pot and reduce the heat to medium or medium-low. Add the greens, dill and lemon basil.
• Cover and gently simmer 1 hour. Season to taste with more salt or fish sauce, if needed. Serve with jasmine rice. ?
This article appears in October 2018.