Vietnamese Braised Beef Cheek with Fragrant Rice

Steps

1. Finely dice onion and grate carrot. Heat sesame oil in a medium pot on medium heat. Cook onion, carrot, garlic and ginger for 1-2 minutes until starting to soften. Add Vietnamese spices and cook for about 1 minute, until fragrant. Add chopped tomatoes, chicken stock, fish sauce and soy sauce.
2. Add entire contents of beef cheek packet to pot and bring to a simmer. Turn heat down to low and cover with a lid, to cook for about 20 minutes, stirring occasionally, until cheek is tender and heated through.
3. While beef cooks, combine rice, water, salt and lemongrass stalk in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Remove from heat and leave to steam for 8 minutes. Do not lift lid during cooking.
4. While rice and beef cook, peel cucumber into long ribbons and place in a bowl along with mung bean sprouts. Toss with lime juice just before serving and season to taste. Cut other half of lime into wedges for serving.
5. When beef cheek is tender, use forks to pull apart so you end up with about 4 pieces. When rice is cooked, discard lemongrass and fluff up grains with a fork.
6. To serve, divide rice between plates and top with Vietnamese braised beef cheek. Serve with a handful of Vietnamese salad and sprinkle over peanut, sesame and shallot crunch (if using) and coriander. Serve lime wedges on the side for squeezing over.