Can you give me a recipe to use this?

INGREDIENTS ▢ 2 lb beef shank cut into 3/4 – 1" pieces ▢ tap water ▢ 1 tbsp salt MARINADE ▢ 2 tbsp soy sauce ▢ 2 tbsp hoisin sauce ▢ 2 tsp salt ▢ 1 tsp Vietnamese beef stew seasoning AROMATICS ▢ 2 tbsp neutral cooking oil ▢ 4 cloves garlic roughly chopped ▢ 1 tsp paprika optional, for extra color boost BROTH ▢ 1 tbsp Vietnamese beef stew seasoning ▢ 1 medium onion quartered ▢ 1.5 tbs fresh ginger sliced or pounded ▢ 1-2 stalks lemon grass use ~7" of the aromatic root area, pounded ▢ 2 tbsp tomato paste ▢ 2 tbsp dark soy sauce ▢ 3-4 pods star anise ▢ 4-5 bay leaves ▢ 1 can chicken broth about 2 cups ▢ 6 oz coconut soda, Coke, or Sprite ▢ 5 cups filtered water or enough to barely cover the ingredients ▢ 2-3 carrots cut into 1" chunks ACCOUTREMENT ▢ 6 12" Vietnamese bread loaves ▢ 2 sliced jalapenos ▢ 1 sliced lemon ▢ salt and pepper ▢ 1 bunch Thai basil

It is very tasty and spicy but you can adjust the “heat”, if that’s what you are asking. My Vietnamese friend who taught me the recipe to use it puts in her dish twice as much as i do, which cranks up the heat too much for me. But adjusting is very easy and the taste is fabulous! I use it as advised by my friend combined with lemongrass and the flavor it adds to any stew is unbelievable! Forget beef bourguignon after you have tried vietnamese beef lagu!!! I even replaced the beef with chicken breast once and it was delicious.

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