Vietnamese Beef Stew with Lemongrass — Bo Kho
French-Vietnamese beef stew of chuck simmered with lemongrass, star anise, and bay leaf in a tomato-annatto broth with carrot and daikon, served over crusty baguette torn into the bowl with herbs and lime.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube 440g beef chuck into 3cm pieces and pat dry. Bruise 4 lemongrass stalks with knife back. Mince 120g shallot, 8 garlic cloves, and 60g ginger. Halve 400g tomatoes, scoop seeds, chop flesh fine. Quarter 2 limes. Toss beef with 2 tbsp fish sauce, 2 tbsp brown sugar, 2 tsp five-spice, half the garlic-ginger mix, and 1 tsp black pepper; let sit 10 minutes at room temperature until evenly coated and glistening.
Build
Steep 2 tbsp annatto seeds in 2 tbsp neutral oil over low heat 4 minutes until oil turns brick-red. Strain off heat into a bowl; reserve remaining oil.
Sear
Heat 2 tbsp annatto oil in a heavy pot over high heat 90 seconds until shimmering. Lay beef in a single layer and sear 5 minutes, turning until cubes brown deeply on all sides with a bronzed crust.
Saute
Add remaining shallot and garlic over medium heat 1 minute until fragrant. Stir in 1/4 cup tomato paste 1 minute until darkened brick-red, then add chopped tomato and cook 2 minutes until softened and broken down completely.
Braise
Pour in 800ml chicken stock; add lemongrass, 4 star anise, 2 bay leaves, 1 tsp salt, and remaining annatto oil. Bring to simmer over medium 2 minutes. Cover and reduce to lowest heat 50 minutes until beef is fork-tender. Add 240g carrot and 240g daikon; simmer uncovered 12 minutes more until vegetables are tender.
Plate
Tear 1 baguette into 2 deep bowls. Ladle stew over, scatter 20g Thai basil and 16g cilantro, and serve lime quarters and sliced red bird chillies alongside.
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