How to Make: The PERFECT Fusion of Bo Kho (Vietnamese Beef Stew) and Chili

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for those avoiding fish.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

Cut the white onion in half along the grain, leaving the root end attached, and dice it.

Mince a few garlic cloves.

Trim the tops and bottoms of the lemongrass, remove the outer layer, and bruise it with the back of a knife.

Peel and dice the carrots into small cubes.

Prepare garnishes with Thai basil and lime wedges.

Heat 2 tablespoons of anado seed oil in a stock pot over medium-high heat.

Sauté half of the diced onion and 1 tablespoon of minced garlic until fragrant.

Add 3 tablespoons of tomato paste and cook for a few minutes to caramelize.

Add 4 lbs of lean ground beef and brown it, breaking it up with a spatula.

Mix in 3 teaspoons of Baka seasoning and add 10 oz of grape or cherry tomatoes.

Season with 2 tablespoons of soy sauce, 1/2 tablespoon of MSG, rock sugar, salt, and pepper.

Pour in 17 oz of coconut water and 1/4 cup of water, then add the aromatics: lemongrass, ginger slices, 1 dried star anise, 1 small cinnamon stick, and 2 bay leaves.

Bring to a boil, then lower the heat, cover with a slight crack, and simmer for 20-25 minutes.

Add the diced carrots and simmer for another 10-15 minutes until softened.

Remove the aromatics, season with 2 tablespoons of fish sauce, and add a cornstarch slurry made with 2 tablespoons of cornstarch and water.

Adjust seasonings to taste and add black pepper.

Serve over white jasmine rice, garnished with diced onions, Thai basil, and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens