For this week’s Signature Saturdays, I’m sharing a popular dish that has one too many versions among the Vietnamese. This version in particular is taken from Andrea Nguyen’s book, Into the Vietnamese Kitchen:
Bo Kho (Beef Stewed with Tomato, Star Anise and Lemongrass) 
Ingredients:
2 lbs boneless beef chuck, well trimmed and cut into 1½ -inch chunks
1 hefty stalk lemongrass, loose leaves discarded, cut into 3-inch lengths and bruised with the broad side of a cleaver or chef’s knife
3 tbsps fish sauce
1½ tsps Chinese five-spice powder
2½ tbsps peeled and minced fresh ginger
1½ tsps brown sugar
1 bay leaf
3 tbsps canola oil
1 yellow onion, finely …read more

Get out your calendars!
WOFEX 2007: World’s Food & Trade Expo at the World Trade Center, Manila – This one’s ongoing RIGHT NOW, so hurry!
Culinary Art 2007 in Sri Lanka, August 25-2007
The Sixth Annual Culinary R&D, September 28 and 29, 2007 in LA, CA – There will be a culinary workshop from 1:00-2:15 on Japanese Cuisine; Elizabeth Andoh, Chef Paul Muller and Chef Gene Kato are on the panel
For your recipe files:
Asian Beef Salad with Lemon Grass Vinaigrette from Mission Food Service
Honeydew Bubble Green Tea from Kikkoman USA — this is their new (to me) product Pearl Soy Milk, which …read more