Bo Kho

Vietnam's version of beef stew is a warming and exotically spiced dish while at the same time still just being a delicious bowl of stew.

3 lb. stew beef
2 cloves garlic
1/4 c. soy sauce
2 tsp. five spice powder
3 Tbsp. fresh ginger, minced

3 Tbsp. oil
3 stalks lemon grass
8 cloves garlic, minced
1 onion, sliced
4 Tbsp. tomato paste
16.9 oz. coconut water
3 c. water
2 star anise pods
1 tsp. black peppercorns
4 dried chilis
1 tsp. annatto powder
1 Tbsp. paprika
3 Tbsp. soy sauce
2 Tbsp. sambal oelek
2 lb. carrots, chopped
Chopped Fresh basil

Combine the garlic, soy sauce, five spice powder, and fresh ginger. Refridgerate for 30 minutes o overnight. I like to do that part the night before.

In a large cast iron or soup pot heat the oil. Chop the soft, green, part of the lemongrass. Add the chopped lemon grass, the end stalks, and the garlic to the oil and sauté for 2 minutes. Add the onion and cook another minute more.

Add the beef cubes and cook until browned on the outside. Add the coconut water ad enough water to cover. Add the anise stars, peppercorns, chilies, annatto, and paprika. Simmer until the meat is almost tender, about an hours and a half.

Add the carrots, soy sauce, and sambal oelek. Simmer for another 30 minutes or until the carrots are tender. Taste and adjust for salt.

Stir in the fresh basil and serve with rolls. 


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