Bò Kho - Vietnamese Beef Stew

Bò Kho is the kind of stew that fills the entire kitchen with fragrance on a cold day. Slow simmering transforms tough cuts like chuck and shank into meat that falls apart, while lemongrass, star anise, and a touch of five-spice give the sauce an aromatic depth that lies somewhere between a soup and a stew. The carrots sweeten the whole dish, and the fresh herbs at the end cut through the richness. Vietnamese people enjoy it just as much with a crispy baguette as with rice or rice noodles – a clear trace of French heritage in the cuisine.

• Cuisine: Vietnam
• Time: 2 hours
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Toss the beef with fish sauce, sugar, five-spice powder, minced garlic, and grated fresh ginger, and let it marinate for at least 30 minutes.
2. Brown the meat well in batches in a heavy-bottomed pot to get a deep sear – this is where the flavour is built.
3. Sauté the chopped onion and bruised lemongrass until soft in the pot, then stir in the tomato paste and annatto oil.
4. Return the meat to the pot, add the star anise and cinnamon stick, then pour in the beef broth and coconut water, just enough to cover the meat.
5. Bring to a boil, skim off any foam, then cover and let the stew simmer gently for an hour and a half.
6. Add the carrots during the last half hour so they become tender without becoming mushy.
7. Season the sauce with fish sauce and sugar to taste – it should be rich, slightly sweet, and fragrant.
8. Serve with crusty baguette, rice, or rice noodles, and garnish with fresh Thai basil, coriander, and a good squeeze of lime.

Tips

• Bò Kho only gets better with time – don't rush the simmering, the meat should almost fall apart.
• The dish tastes even richer the day after, when the spices have had a chance to meld overnight.
• Bruise the lemongrass with the back of a knife before adding it to the pot to release its oils.
• Mashed carrots can be whisked into the sauce for extra body if you want a thicker consistency.