Bò Kho (Beef Stew)
Vietnamese beef stew infused with lemongrass, star anise, and cinnamon.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Bò Kho (Beef Stew) to your week, check it against your household's allergens, and build the shopping list automatically.