Bò Kho - Vietnamese Beef Stew

Ingredients

• 1.5 kg (3.3 lbs) beef shanks or brisket, cut into chunks 1.5 kg (3.3 lbs) beef shanks or brisket, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 2 teaspoons five-spice powder 2 teaspoons five-spice powder
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks 4 potatoes, peeled and cut into chunks
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 1 cup (240 ml) coconut milk 1 cup (240 ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Crusty French bread or rice noodles, for serving Crusty French bread or rice noodles, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced onion, and sauté until fragrant.
2. 2.
   Add the beef chunks to the pot and brown them on all sides.
3. 3.
   Stir in the tomato paste, fish sauce, soy sauce, brown sugar, five-spice powder, star anise, cinnamon sticks, and lemongrass stalks. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Add the carrots, potatoes, beef broth, and coconut milk to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Bò Kho hot, garnished with fresh cilantro. Accompany it with crusty French bread or rice noodles to soak up the flavorful broth.

Treat your ingredients with care...

• Lemongrass — To bruise the lemongrass stalks, gently pound them with the back of a knife or a rolling pin. This helps release their aromatic oils and enhances the flavor of the stew.

Tips & Tricks

• For a deeper flavor, marinate the beef chunks in the spice mixture for a few hours or overnight before cooking.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Bò Kho in deep bowls, allowing each person to enjoy the tender beef, vegetables, and flavorful broth. Accompany it with crusty French bread or rice noodles to complete the meal.

Presentation advice

Garnish the Bò Kho with fresh cilantro to add a pop of color and freshness to the dish. Serve it in beautiful ceramic bowls to showcase the vibrant colors of the stew.