Vietnamese Bo Kho
Fragrant Vietnamese beef and carrot stew with lemongrass, star anise, cinnamon, and tomato.
Equipment
- Large Dutch oven
- Mixing bowl
- Chef's knife
- Wooden spoon
Ingredients
Beef and Marinade
- 2 1/2 lb beef chuck cut into 2-inch pieces
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 stalks lemongrass tender inner parts minced
- 4 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 1 tsp Chinese five-spice powder
Stew
- 2 tbsp neutral oil
- 1 large yellow onion sliced
- 2 tbsp tomato paste
- 6 cups low-sodium beef stock
- 2 whole star anise
- 1 stick cinnamon about 3 inches
- 1 lb carrots cut into large chunks
- 1 tsp fine salt plus more to taste
- 1/2 tsp black pepper
Instructions
Marinate:
- Combine beef, fish sauce, brown sugar, lemongrass, garlic, ginger, and five-spice. Cover and refrigerate for at least 1 hour.
- Remove the beef from the marinade and pat it lightly dry, reserving any marinade.
Build the Stew:
- Heat oil in a Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
- Lower the heat, cook the onion for 5 minutes, then stir in tomato paste for 1 minute. Return the beef and reserved marinade to the pot.
Simmer:
- Add stock, star anise, cinnamon, salt, and pepper. Bring to a gentle simmer, cover partially, and cook for 1 1/2 hours.
- Add carrots and simmer for 35 to 45 minutes more, until the beef and carrots are tender. Remove whole spices and adjust the seasoning.
Notes
- Cut the beef into generous pieces so it stays juicy during the long simmer.
- For a thicker broth, simmer uncovered for the final 15 minutes.
Nutrition
Calories: 485kcalCarbohydrates: 20gProtein: 45gFat: 24gSaturated Fat: 8gCholesterol: 135mgSodium: 780mgFiber: 4gSugar: 9g