Friday, April 20, 2012

Vietnamese Beef Stew (Bo' Kho)


  • boneless beef , cut into 1.5 inch cube
  • stalk lemongrass , cut into pieces and bruised
  • tablespoons fish sauce
  • 1 1/2 teaspoons Chinese five spice powder
  • 1 1/2 teaspoons brown sugar
  • 2 1/2 tablespoons minced ginger
  • bay leaf
  • tablespoons vegetable oil
  • medium onion , chopped
  • 1 can crushed tomatoes
  • 1/2 teaspoon salt
  • kilo carrot , peeled,cut into 1cm chunks
  • star anise
  • cups water
  • Thai basil (optional)
  • cilantro (optional)

Directions:


  1. 1
    Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
  2. 2
    Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
  3. 3
    Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
  4. 4
    If sauce is too thick, add a bit of water.
  5. 5
    Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
  6. 6
    Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
  7. 7
    Add carrots and simmer for another 45 minutes until beef and carrots are tender.
  8. 8
    Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
  9. 9
    Serve with Jasmine rice 


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