Entree: Vietnam – Bò kho (Vietnamese spiced beef stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1 beef chuck roast, approx. 3 lb (1.4 kg) total, cut into 1–1.5 inch (2.5–4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 inches (5 cm) fresh ginger, sliced
- 2 stalks lemongrass, bruised and tied (or 2 tbsp / 30 ml lemongrass paste)
- 1 cinnamon stick
- 3 whole star anise
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (12 g) sugar
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) beef broth
- 3 carrots, peeled and cut into 2-inch (5 cm) pieces
- 1 cup (packed) fresh Thai basil leaves (or fresh basil), approx. 30 g
- 1 tsp (5 g) kosher salt or to taste
- 1/2 tsp (2 g) black pepper

Instructions

1. Heat the oil in a large pot over medium-high heat. Brown the beef cubes in batches and set aside.
2. Sauté the onion until softened, add garlic and ginger and cook 1 minute. Add lemongrass, cinnamon stick, and star anise and toast briefly.
3. Stir in tomato paste, fish sauce, soy sauce, and sugar, then return beef to the pot.
4. Add beef broth to cover, bring to a simmer, reduce heat to low, cover, and simmer gently for 1½–2 hours until beef is tender.
5. Add carrots and continue simmering until carrots are tender, about 20–30 minutes.
6. Adjust seasoning with salt and pepper. Remove lemongrass, cinnamon, and star anise before serving.
7. Serve hot garnished with fresh Thai basil leaves alongside steamed rice, bánh mì, or rice noodles.