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:

• 2½-3 lb boneless beef chuck cut in 2-inch chunks
• 4 tbsp tomato paste
• 4-5 bay leaves
• 2 tbsp dark soy sauce
• 1 tsp chili powder (optional)
• 2 cups chicken broth (or 2 tsp chicken base dissolved in water)
• 1 can of coconut soda
• 5 cups filtered water or enough to barely cover the ingredients
• 2-3 carrots cut into 1-inch chunks diagonally

Marinade:

• 2 tbsp soy sauce
• 1 tbsp of fish sauce
• 2 tbsp hoisin sauce
• 3 tsp five spice
• 3 tsp paprika
• 2 tsp brown sugar (or sub granulated sugar)
• 2 tbsp of minced garlic
• 3 tbsp of ginger
• 1 tbsp of chicken bouillon or mushroom powder (for umami)

Aromatics:

• 2 tbsp neutral cooking oil (vegetable or peanut)
• 1 medium onion quartered
• 4 cloves garlic roughly chopped
• 1.5 tbsp fresh ginger sliced
• 3-4 pods star anise
• 1-2 stalks lemongrass use ~6 icnhes of the aromatic root, pounded
• 1 tbsp paprika
• 1 tsp ground black pepper

Accoutrement and garnishes:

• 8 demi baguettes
• Rice vermicelli
• Sliced red onions
• Sliced jalapenos
• Sliced limes
• Salt and pepper
• Thai basil
• Cilantro

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 the same pot, add the oil and let it warm a bit, then add the garlic and saute until light brown; add onion and stir until translucent; add the star anise, lemongrass, ginger, paprika; stir until aroma is released (about 30 seconds)
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, ginger slices, cinnamon stick, star anise
9. To serve: garnish with onions, jalapenos, basil, and cilantro
10. Serve with with salt, pepper, lemon wedges, and baguette (or vermicelli rice noodles)