Vietnamese · Brunch
Saigon Beef Stew Bowl
Banh Mi Bo Kho
Saigon street breakfast bowl of star-anise beef stew with carrot and daikon in a tomato-annatto broth, served with a crisp baguette torn at the table to dip into the rich stew with Thai basil and lime.
$$
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
22gFat
62gCarbs
8gSugar
6gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Cube 440g beef chuck into 3cm pieces, pat dry. Bruise 4 lemongrass stalks. Mince 120g shallot, 8 garlic cloves, 60g ginger. Halve 300g tomato, scoop seeds, chop flesh fine. Quarter limes, slice chillies into rings. Toss beef with 2 tbsp fish sauce, 2 tbsp brown sugar, 2 tsp five-spice, half the garlic, ginger, 1 tsp black pepper; let sit 10 minutes at room temperature until glossy.
2
Build
Steep 2 tbsp annatto seeds in 4 tbsp oil over low heat 4 minutes until oil turns brick-red. Strain into a bowl off the heat; set aside to colour the broth.
3
Sear
Heat 2 tbsp annatto oil in a heavy pot over high 90 seconds until shimmering. Lay beef in a single layer, sear 4–5 minutes turning until all cubes develop a bronzed crust on all sides.
4
Saute
Add remaining shallot and garlic over medium 1 minute until fragrant. Stir in 1/4 cup tomato paste 1 minute until darkened brick-red, then chopped tomato 2 minutes until completely softened and broken down.
5
Braise
Pour in 800ml stock, add lemongrass, 4 star anise, 2 bay leaf, 1 tsp salt, remaining annatto oil. Bring to a simmer over medium 2 minutes, cover, reduce to lowest heat 50 minutes until beef is fork-tender. Add 200g carrot and 200g daikon, simmer uncovered 12 minutes until vegetables are tender.
6
Plate
Ladle stew into deep bowls, scatter Thai basil, cilantro, and chilli rings over top. Serve torn baguette pieces alongside for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless beef chuck
- 4 stalks lemongrass
- 120g (4.2 oz) shallot
- 8 garlic cloves
- 60g (2.1 oz) fresh ginger
- 2 tbsp fish sauce
- 2 tbsp light brown sugar
- 2 tsp Chinese five-spice
- 1 tsp ground black pepper
- 2 tbsp annatto seeds
- 4 tbsp neutral oil
- 300g (10.6 oz) ripe tomato
- 4 tbsp tomato paste
- 4 whole star anise
- 2 dried bay leaf
- 200g (7.1 oz) carrot
- 200g (7.1 oz) daikon
- 800ml (3 1/3 cup) chicken stock
- 1 tsp fine sea salt
- 2 banh mi baguette
- 20g (small handful) Thai basil
- 16g (small handful) cilantro
- 2 fresh red bird chilli
- 2 lime