Braised beef with lemongrass and star anise

Braised beef with lemongrass and star anise

Bò kho

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Despite being a hearty stew, bo kho is a surprisingly popular breakfast in the tropical south, and particularly in Ho Chi Minh City, where it is served with a crusty baguette. It also works well as an evening meal, served with noodles or rice.

Ingredients

Quantity Ingredient
1kg beef topside, diced
1 tablespoon Annatto oil
2 lemongrass stems, roughly chopped, white part only
1 long red chilli, seeded and chopped
3cm fresh ginger, chopped
5 red asian shallots, chopped
4 garlic cloves, chopped
vegetable oil, for pan-frying
4 star anise
1 teaspoon five-spice
1/3 teaspoon ground cinnamon
5 tomatoes, peeled, seeded and chopped
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1/2 teaspoon salt
2 large carrots, cut into chunks
3 potatoes, cut into chunks

Method

  1. Toss the beef with the annatto oil and set aside.
  2. Using a mortar and pestle, pound the lemongrass, chilli, ginger, shallot and garlic to a paste. Heat 2 tablespoons of vegetable oil in a saucepan over medium heat and fry the paste for 2-3 minutes, or until aromatic.
  3. Add the beef to the pan and cook, stirring frequently, for 8-10 minutes, until browned all over. Stir in the star anise, five-spice and cinnamon, then add the tomatoes, fish sauce, sugar, salt and 1 litre water.
  4. Bring to the boil, then reduce the heat and simmer for 1 1/2 hours, or until the beef is tender.
  5. Add the carrot and potato and simmer for a further 20 minutes, or until the vegetables are tender.
  6. Serve with crusty baguettes, noodles or rice.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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