Vietnamese

Bò Kho (Beef Stew)

Name: Bò Kho (Beef Stew)
Total time: 150 min
Yield: 5 servings
Cuisine: Vietnamese
Ingredients: 2 lbs beef chuck roast, cut into 1.5-inch cubes; 3 large carrots, peeled and cut into thick chunks; 4 stalks lemongrass, bruised and cut into 3-inch lengths; 1 yellow onion, chopped; 3 tbsp minced garlic and shallot; Spices: 2 star anise, 1 cinnamon stick, 1 tsp five-spice powder, 1 tbsp annatto powder; 3 tbsp fish sauce, 2 tbsp soy sauce, 1 tbsp sugar; 2 cups coconut water

Vietnamese beef stew infused with lemongrass, star anise, and cinnamon.

150 minutes

Serves 5

Soup/Main

Contains common allergens

Fish Seafood Soy Wheat

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Instructions

6 steps

1
Marinate Beef: Toss the beef cubes with fish sauce, soy sauce, sugar, five-spice powder, and half of the minced garlic/shallot. Marinate for 30 minutes.

2
Sauté Aromatics: In a large heavy-bottomed pot, heat oil and bloom the annatto powder for a red color. Sauté the remaining garlic, shallot, onion, and bruised lemongrass until fragrant.
3
Sear Beef: Add the marinated beef and brown deeply on all sides. Add the star anise and cinnamon stick.
4
Simmer: Pour in the coconut water and enough regular water to just cover the beef. Bring to a boil, then reduce to a low simmer. Cover and braise for 1.5 hours until the beef is mostly tender.
5
Add Carrots: Stir in the carrot chunks. Continue to simmer uncovered for another 30-40 minutes until the carrots are soft and the beef is melt-in-your-mouth tender. The broth should reduce and thicken slightly.
6
Serve: Garnish with Thai basil and cilantro. Serve piping hot with toasted baguettes (Bánh Mì) for dipping, or over rice noodles.

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