RECIPES OF VIETNAM

Ingredients :

1/2 cup

1 medium

1

2 tsp

2 large

2

1-1/2 tsp

2 cloves

6 oz

1 medium

5 tbsp

Vegetable oil

Onion (cut into 8 lengthwise wedges)

Green pepper (cut into 1-inch squares)

Fish sauce (nuoc mam)

Potatoes (pealed, sliced 1/2 inch thick, and cut into thin strips)

Scallions, both white and green parts (cut in 2-inch lengths)

Cornstarch

Garlic (crushed and minced)

Lean beef round (sliced paper thin)

Tomato (cut into 8 wedge

Water

Few sprigs of fresh coriander (Chinese parsley)

Sprinkling of freshly ground black pepper

1. Pour oil into a frying pan to a depth of 1/2 inch
2. Put in all of the potatoes and fry until brown, then remove and set aside (The potatoes can wait after this initial cooking for up to a few hours, until the final completion of the dish.)
3. Drain all but 2 tablespoons of the oil from the pan
4. Arrange the beef and the cut vegetables on a platter
5. Combine the cornstarch, water, and fish sauce
6. Reheat the 2 tablespoons of oil in the pan
7. Add the garlic and stir
8. Add the onion and stir briefly, just enough to coat with oil
9. Add the beef and stir-fry for a short time
10. While the beef is still quite red, add the scallions, tomato, and green pepper
11. Stir and add the cornstarch-fish sauce mixture
12. Add the fried potatoes and stir well to combine
13. Remove to a serving platter
14. Garnish with sprigs of coriander and sprinkle black pepper over all

Serve with rice and Nuoc Cham