Bo Kho — Vietnamese Beef Stew with Lemongrass & Warm Spice

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive than beef.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative, while salt is a common seasoning.

Smash and mince lemongrass.

Heat a thin layer of neutral oil in a pot over medium low heat.

Add shallots to form a savory base and provide subtle sweetness.

Add garlic for umami and sweetness.

Add ginger for background warmth and cook to evaporate water content, concentrating flavors.

Once steam decreases, add minced lemongrass to impart aromas.

Add natto seed (powder or oil) or tomato for color and umami.

Add sweet paprika if needed based on availability.

Add Saigon special for sweet licorice warmth and cinnamon for woody sweetness.

Optionally add black pepper for earthy heat and allow spices to bloom in the aromatic fat.

Season with fish sauce for umami and salt, aiming for about 0.8% salt of the weight of the beef.

Add beef shin to coat with seasoning, skipping the blanching step for supermarket beef.

Optionally add coconut water for sweetness and minerality.

Form an even layer of beef to minimize dilution and add enough water to cover everything.

Optionally add a couple of green stalks for tannic bitterness.

Bring to a gentle simmer and cover with a lid, cooking until tender for about 3 hours.

Remove star anise and cinnamon after 1 hour of cooking.

Add carrots with half an hour remaining and begin gentle reduction.

Taste and adjust seasoning before plating.

Serve with baguette noodles and garnish with preferred herbs.

Cooking Techniques

Spice Level:

Allergens