Bo’ Kho (Vietnamese Beef Stew)

Bo Kho (Vietnamese beef stew) is one of those comforting dishes that we love on weekend mornings. Bò Kho is hearty, a bit spicy, a lot savory, and absolutely delicious. It is also served with rice noodles called Hu Tieu Bo Kho and enjoy it during lunch and dinner.

Ingredients

• 2 lbs boneless beef chuck, cut into 1.5 inch cube, weigh after trimming
• 1 stalk lemongrass, cut into 2 inch pieces and bruised
• 3 tbsp of fish sauce
• 1 ½ tsp of Chinese five spice powder
• 1 ½ tsp of brown sugar
• 2 ½ tbsp of minced ginger
• 1 bay leaf
• 3 tbsp of vegetable oil
• 1 medium onion, chopped
• 2 cups chopped fresh tomatoes or 1 can crushed tomatoes
• ½ tsp of salt
• 1 lb carrot, peeled, cut into 1 inch chunks
• 2 star anise
• 3 cups water
• Thai basil, optional
• Cilantro, optional

Directions:

Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, and marinate the beef for 30 minutes

Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use

Reduce heat to medium, cook onions till translucent for 5 minutes, then add tomato and cook with lid on for another 12-15 minutes

If sauce is too thick, add a bit of water

Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water

Bring pot to a boil then reduce heat to simmer for 1 hour and 15 minutes

Add carrots and simmer for another 45 minutes until beef and carrots are tender

Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil

Serve with steam rice or French bread

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