Bo Kho (Vietnamese Lemongrass Beef Stew)

Method

1. 1
   • stewing beef1 kg
   • lemongrass3
   • garlic4
   • fresh ginger20 g
   • Chinese five spice1 tsp
   • paprika1 tsp
   • black pepper½ tsp
   • fish sauce3 tbsp
   • white sugar1 tbsp

   Marinate the beef — Toss the beef chunks with the minced lemongrass, garlic, ginger, five spice, paprika, black pepper, fish sauce and sugar until every piece is slick with the marinade. Leave it for 30 minutes at room temperature.

   ⏱30 min
2. 2
   • stewing beef1 kg
   • vegetable oil2 tbsp

   Brown the beef in batches — Heat the oil in a heavy casserole over high heat and brown the beef in two batches, 4-5 minutes a batch, without moving it much, until each piece has a dark crust. Lift the meat out and set it aside.

3. 3
   • stewing beef1 kg
   • shallot4
   • tomato paste3 tbsp

   Soften the shallots — Lower the heat, add the shallots to the same pot and soften them for 4 minutes in the beef fat, scraping up the browned bits. Stir in the tomato paste and cook for 2 minutes, until it darkens and loses its raw edge.

4. 4
   • stewing beef1 kg
   • lemongrass3
   • star anise3
   • bay leaf2
   • coconut water7 dl

   Braise with the aromatics — Return the beef with the bruised lemongrass, star anise, bay leaves and coconut water, topping up with water until the meat is just covered. Bring to a simmer, cover and cook at the gentlest bubble for 90 minutes.

   ⏱1 hr 30 min
5. 5
   • stewing beef1 kg
   • carrot4

   Add the carrots and reduce — Add the carrot chunks, uncover the pot and simmer for a further 30 minutes, until the beef gives way to a fork and the broth has reduced to a glossy, light gravy that clings to the meat.

   ⏱30 min
6. 6
   • lemongrass3
   • fish sauce3 tbsp
   • star anise3
   • bay leaf2
   • fresh cilantro4 tbsp
   • baguette1

   Season and serve with bread — Fish out the lemongrass, star anise and bay leaves and taste for salt, adding a splash more fish sauce if it needs depth. Scatter the cilantro over and serve with the baguette torn into pieces for dunking.