Vinnie’s Vietnamese Bo Kho – Spicy Stew Beef

Soups
PREP TIME:
30 minutes

SERVES:

6-8

TOTAL COOKING TIME:

6 hours
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INGREDIENTS
  • 3 lbs beef (flank or brisket)
  • 1 lb beef tendons
  • 4 stalks lemongrass
  • 2 sweet onions
  • 4 carrots
  • 2 large potatoes
  • 1 tbsp candy rocks
  • 1/8 cup fish sauce
  • 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup dried star anise (20-25 pieces)
  • 3-4 cinnamon sticks
  • 8 oz Gia Vi Bo Kho soup paste
  • Dried bay leaves (5 leaves)
  • Fresh garlic (4-6 cloves), sliced
  • 1 tbsp minced garlic
  • Rice noodles, Bank Pho noodle, Bue Bo Hue Jiangxi rice stick noodles
  • Vegetables: bean sprouts, fresh basil, lime, cilantro, jalapeno peppers (sliced)

DIRECTIONS

  1. 1.
    Using a large soup pot, fill 24 cups (6 quarts) of cold water and bring slowly to boil.
  2. 2.
    Add candy rocks, salt, beef and tendons to pot.
  3. 3.
    Peel and cut sweet onions. Set aside.
  4. 4.
    Clean and cut lemongrass into 2" pieces in length. Split lemongrass pieces in halves.
  5. 5.
    Peel and clean carrots and potatoes. Cut carrots into 1" pieces. Set aside.
  6. 6.
    Using a skillet, heat up 1 tbsp vegetable oil. Add 1 tbsp minced garlic, lemongrass, star anise, cinnamon sticks. Fry aromatic ingredients for 30-45 seconds over high heat.
  7. 7.
    Add to pot: Bo Kho soup paste, fried lemongrass, star anise, cinnamon sticks, fish sauce, onions, sliced fresh garlic, bay leaves, black pepper. Cook for 4 hours over medium heat.
  8. 8.
    Add carrots, potatoes to pot. Cook for another 1 hours.
  9. 9.
    Serve with rice noodles, Bank Pho noodle, Bue Bo Hue Jiangxi rice stick noodles with bean sprouts, fresh basil, lime, cilantro, jalapeno peppers (sliced)