Traditional Vietnamese Bo Kho (Beef Stew)

Beef
Soups
Vietnamese
PREP TIME:
1 Hour

SERVES:

6-8

TOTAL COOKING TIME:

4 hours
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INGREDIENTS
  • 3 lbs beef (flank or brisket)
  • 2 tbsp fresh garlic, minced, divided
  • 1 tsp minced garlic
  • 3 tbsp fresh ginger, grated
  • 5 tbsp fish sauce
  • 2.5 tsp Bo Kho/Five Spice powder
  • 1.5 tsp brown sugar
  • 3 tbsp vegetable oil
  • 2 stalks lemongrass, clean and cut into 2" lengths, split into halves
  • 2 stalks lemongrass, minced
  • 8 cloves garlic
  • 3 tbsp tomatoes paste or 1.5 cup tomato sauce
  • 2 cups coconut water/juice
  • 3-4 star anise
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp ground annatto
  • 1 tbsp paprika
  • 8 large carrots, peeled and cut into 1" chunks
  • 1 tsp salt
  • 3 tbsp soy sauce
  • 3 tbsp chili oil
  • 1 large sweet onion, thinly sliced
  • 1-2 cinnamon sticks
  • 8 cups beef broth
  • Pinch of salt
  • Pinch of sugar
  • 1 tsp oyster sauce
  • Garnish vegetables: Basil, lime, cilantro, coriander leaves, culantro leaves, sliced onion.

DIRECTIONS

  1. 1.
    Cut beef into 1" square chunks. Transfer to a large mixing bowl.
  2. 2.
    Marinade beef by adding: 1 tbsp minced garlic, 3 tbsp minced ginger, 5 tbsp fish sauce, 2.5 tsp Bo Kho five-spice powder, 1 1/2 tsp brown sugar. Mix well to marinade beef in refrigerator overnight.
  3. 3.
    When ready to cook, heat up 3 tbsp oil in a large pot over medium/high heat. Add 1 tbsp minced garlic and cook until golden brown. Add lemongrass stalks, 3-4 star anise, 1-2 cinnamon sticks, ground pepper, chili powder, ground annatto, paprika.. Fry aromatic ingredients for 30-45 seconds on high heat. Add minced lemongrass and cook for another 1-2 minutes. Set aside.
  4. 4.
    Add marinated beef to pot. Fry beef on high heat until beef is brown on both sides.
  5. 5.
    Add 1.5 cup tomato sauce or 3 tbsp tomato paste. Cook uncovered for 5 minutes.
  6. 6.
    Add 2 cups of coconut water, 8 cups beef broth. Mix well. Add the aromatic ingredients from Step 3 to pot. Cook Bo Kho for 3 hours over low heat.
  7. 7.
    Clean and cut carrots to 1" pieces in length. Pat dry carrots with paper towels.
  8. 8.
    Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1tsp minced garlic, pinch of salt and sugar and 1 tsp oyster sauce. Add carrots and fry for 4-5 minutes until golden brown on both sides.
  9. 9.
    Add fried carrots and sliced sweet onions to soup pot. Cook for another 1 hour over low heat.
  10. 10.
    Garnish with fried onions, chopped scallion and vegetables. Serve hot with rice noodles (Pho rice noodles) or French bread.