How to Make Vietnamese Bo Kho - Beef Stew Asian Cooking Recipe Cuisine

Vietname Bo Kho (Vietnamese Beef Stew)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 lbs boneless beff chuck, cut into 1 1/2" cubes

1 stalk lemongrass

3 tbsp fish sauce

1 1/2 tsp chinese five spice powder

1 1/2 tsp brown sugar

2 1/2 tbsp minced ginger

1 bay leaf

3 tbsp vegetable oil

1 medium onion, chopped

2 cups chopped fresh tomatoes or 1 (14 ounce) can crusted tomatoes

1/2 tsp salt

1 lb carrot, peeled and cut into 1" chunks

2 star anise stars

3 cups water

Thai basil (optional)

cilantro (optional)

Directions:

1. Mix  lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf. Marinate the beef in this mixture for 30 minutes.

2. Heat oil in a heavy-bottomed 5-quart pot over high heat. Sear the beef quickly then remove, reserve lemongrass and bay leaf for late use.

3. Reduce heat to medium and cook onions until it's translucent. Add the tomato, cover and cook for another 12-15 minuets.

4. If sauce is too thick, add a little bit of water. Add back the beef, lemongrass, bay leaf and star anise. Cook uncovered for 5 minutes then add water. 

5. Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes. Add carrots and simmer until the beef and carrots are tender.


6. Remove bay leaf, lemongrass and star anise before serving the cilantro and Thai basil.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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