Rice Noodles with Beef Stew

Method

1. 1 Cut the beef into 4 cm cubes, then marinate with curry powder, chopped lemongrass, and fish sauce for 1 hour.
2. 2 Roast the cinnamon sticks in a dry pan for 40 seconds, then tie the bag to a cloth bag for easy removal.
3. 3 Pan-fry the beef chunks for 5 minutes, then sauté the chopped tomatoes for 5 minutes to make a sauce.
4. 4 Pour enough water to cover the beef twice its size, as this dish requires plenty of water for the noodle soup.
5. 5 Simmer over low heat for 80 minutes, then add the carrot cubes and cook for another 20 minutes.
6. 6 Blanch the rice noodles, then ladle in the beef and broth, and sprinkle with shredded coriander.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 5: high-pressure cooking for 30 minutes, then release the pressure naturally; add the carrots after opening the lid and cook for 15 minutes.