The Classic Cuisine of Vietnam/Bach Ngo 1986

Beef and French-Fried Potatoes (Thit Bo Xao Khoai Tay)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup vegetable oil, approximately 2 large potatoes, peeld, sliced 1/2 inch thick, and cut into thin strips 6 ounces lean beef round, sliced paper thin
1 medium onion, cut into 8 lengthwise wedges 2 scallions, both white and green parts, cut in 2-inch lengths 1 medium tomato, cut into 8 wedges
1 green pepper, cut into 1-inch squares 1-1/2 teaspoons cornstarch 5 tablespoons water
2 teaspoons fish sauce (nuoc mam) 2 cloves garlic, crushed and minced 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. Drop 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.) Drain all but 2 tablespoons of the oil from the pan.
2 Arrange the beef and the cut vegetables on a platter. Combine the cornstarch, water, and fish sauce.
3 Reheat the 2 tablespoons of oil in the pan and add the garlic. Stir, then add the onion and stir briefly, just enough to coat with oil; add the beef and stir-fry for a short time, then, while the beef is still quite red, add the scallions, tomato, and green pepper. Stir and add the cornstarch-fish sauce mixture. Add the fried potatoes, stir well to combine, and remove to a serving platter. Garnish with sprigs of coriander and sprinkle black pepper over all.
4 Serve with rice and Nuoc Cham.

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