Vietnamese: Beef Stew (Bò Kho)

Recipe by Thu Nguyen <hello.thu.nguyen@gmail.com>

(makes 8 servings)

Vietnamese Beef Stew (Bò Kho) is a fragrant and hearty dish that embodies the rich tapestry of Vietnamese culinary tradition. This beloved stew has its roots deeply embedded in the cultural crossroads of Vietnam, where local flavors met French colonial influences. Historically, the French introduced the Vietnamese to techniques like braising, which were then ingeniously adapted using local spices and ingredients.

Ingredients:

Marinade:

Aromatics:

Broth:

Accoutrement and garnishes:

Procedure:

  1. Prepare beef: cut away excess fat from the beef chuck then slice beef into 2-inch cubes
  2. Marinate beef: in a bowl, add beef and all marinade ingredients; cover and refrigerate bowl for at least 2 hours (but overnight would be best)
  3. Brown beef: Add 2 tbsp neutral cooking oil and brown beef evenly on each side; set aside
  4. Heat aromatics: in a sheet pan, add the quartered onion, garlic, star anise, lemongrass, and ginger
  5. Make the stew: return beef to pot, mix in tomato paste, stir and saute to caramelize sugars; add the rest of the broth ingredients
  6. Bring the mixture to a boil, reduce the heat to medium-low; cover and simmer for until meat is tender (about 2 hours)
  7. When the meat is done, add the carrots and simmer for another 30 minutes (add water if needed)
  8. Before serving: discard the lemongrass, onions, ginger slices, star anise
  9. To serve: garnish with onions, jalapenos, basil, and cilantro
  10. Serve with salt, pepper, lemon wedges, and baguette (or vermicelli rice noodles)