Serves 1
Directions
- 1Chop onion, garlic and ginger.
- 2Dice the beef and separate the fatty parts.
- 3Render the beef fat in a pot until it releases oil.
- 4Sauté the garlic, ginger, and onion in the rendered beef fat.
- 5Add the rest of the beef to the pot.
- 6Season with salt and pepper.
- 7Sauté until the beef is slightly browned.
- 8Add hot water to the pot.
- 9Bring to a boil.
- 10Add lemongrass.
- 11After 20 minutes, remove the lemongrass.
- 12Let it boil until the beef is tender.
- 13Add vinegar.
- 14Add siling haba (green chili).
- 15Add more vinegar if needed for taste.
- 16Season with fish sauce and pepper to taste.
- 17Let it simmer a bit more until flavors come together.
- 18Finish with chopped spring onions on top.
Ingredients
- Onion
- Garlic
- Ginger
- Beef
- Salt
- Pepper
- Hot water
- Lemongrass
- Vinegar
- Siling Haba (Green chili)
- Fish Sauce
- Spring Onions
Equipment
Cutting boardKnifePotLadle
Tips
- Try adding more vinegar if the sourness is not enough.
- The cook suggests trying this version of Paksiw na Baka as it is a favorite and delicious.
- The cook remembers eating this dish often in Naga when she was in college, as there was a place near the terminal that served it.
Related recipes
Sri Lankan style chili pepper pork
Thai · Soup
Pad Kra Pao
Thai · Soup
Coconut Lime Poached Cod
Thai · Soup25m
Thai Green Curry with Cod and Spinach
Thai · Soup30m
Sweet Chilli Sauce
Thai · Soup
Thai basil chicken with sticky sesame green beans
Thai · Soup20m
Chicken Satti
Thai · Soup40m
Chili Crispy Pork Noodle
Thai · Soup15m
Thai Basil Beef Inspired Bowl
Thai · Soup
Thai Coconut Vegetable Soup
Thai · Soup40m
Thai Meatballs with Red Curry Sauce
Thai · Soup
Tofu and Eggs with Tomato Mushroom Sauce
Thai · Soup15m