Spice-Infused BO KHO - VIETNAMESE BRAISED BEEF STEW | Recipes.net

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken provides a leaner option while pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be homemade.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is a common substitute for those avoiding fish.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles reduce carbs while rice is a budget-friendly staple.

Combine all the ingredients for the marinade in a mixing bowl.

Add the beef cuts into the marinade & toss to combine. If needed, rub the marinade all over the beef.

Cover, then transfer to a chilled area, & allow to marinate for at least 3 hours, best if overnight.

In a dutch oven, heat up oil over medium heat. Add the beef cuts & sear until nicely browned on all sides. Set the beef aside.

Using the same dutch oven, add the onions & saute until translucent.

Add the chopped lemongrass, ginger, garlic, tomatoes, & chili. Saute briefly.

Return seared beef into the pot, then cover with beef broth.

Add the cinnamon, star anise, & lemongrass ribbon. Bring the stew to a simmer, leaving the lid ajar. Continue simmering until beef is tender & stew has been reduced to at least half, anywhere from 2 to 3 hours.

Towards the last 15 minutes of cooking, add the carrots. Skim off any oils or impurities that float while simmering.

Discard the cinnamon sticks, lemongrass ribbon, & star anise pods. Season with salt & pepper to taste and adjust accordingly.

Once cooked, serve the entire pot with roughly 2 cups of steamed rice and garnish with ¼ teaspoon of cilantro per serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens