Vietnamese Style Beef Stew
Vietnamese beef stew, or bó kho, takes inspiration from traditional French cuisine and cooking methods - try out this heartwarming slow-cooked one-pot wonder!
Let's start cooking!
Step 1 - Grind marinade and marinate the beef
- In a mortar and pestle, grind 3 garlic cloves, 15 g ginger, 2 tsp brown sugar, 1 Tbsp fish sauce and 2 tsp black pepper into a paste. Transfer to a mixing bowl with the beef brisket and marinate with the paste. Set in the fridge for about 30 minutes.
Step 2 - Sear the beef
- In a pan on high heat, heat 2 Tbsp vegetable oil and sear beef for 2 minutes until evenly browned on all sides. Remove and set aside.
Step 3 - Fry the spices
In the same pan, add sliced yellow onions and fry for 5 minutes, until onions appears translucent. Then add in 15 g minced garlic, 3 minced ginger, 2 star anise and 2 tsp five spice powder and stir-fry for 1 minute.
- When the spices start to brown, add in 2 Tbsp tomato paste, basil leaves and 2 stalks bruised lemongrass. Stir-fry for 5 minutes.
Step 4 - Add coconut milk and water, then simmer
- Add in 3 cups coconut milk and 2 cups water, then return the beef to the pot and simmer for 1 hour 30 minutes.
Step 5 - Braise vegetables
- Add in potato cubes and carrots chunks and continue to simmer for another 30 minutes uncovered. Season with salt to taste, if needed.
Garnish and serve!
Transfer beef stew to a bowl of blanched rice noodle. Garnish with herbs and ground nuts, serve hot.