Bo Kho - Vietnamese Beef Stew | EG13 Ep19

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.

Seal the Chuck beef in a pot to get a little color.

Bruise the lemongrass to release flavors.

Prepare the marinade with lemongrass, Five Spice, fish sauce, and sugar.

Marinate the beef for about 3 hours or preferably overnight in the fridge.

Chop the white part of the lemongrass and mince the ginger and garlic.

Add oil to a heavy-based pot and heat on high.

Add the sealed beef to the pot to release flavors.

Add the chopped lemongrass, ginger, and garlic to the pot.

Add onion wedges to the pot.

Add tomato paste to the pot for richness and depth.

Pour in beef stock to cover the meat.

Bring the mixture to a boil, then reduce to a simmer for 2-3 hours until the meat is tender.

Add halved potatoes, onion, and carrots to the pot after 2 hours of cooking.

Close the lid and cook for an additional 15 minutes until the vegetables are soft.

Slice spring onions and pick Thai basil for garnish.

Mix the garnishes into the stew before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens