We love having hot Bo' Kho with crunchy French bread and so we decided to try making our own. I followed the recipe below precisely but noticed after it was done that it lacked seasoning so I added another teaspoon of the five spice powder and about 3 tablespoons of fish sauce. I also simmered it for an hour longer. That dried up the soup but made the meat super tender.
I think next time, I will try adding beef tendons and beef short ribs to make the soup more flavorful.
Ingredients:
2 lbs
boneless beef chuck, cut into 1.5 inch cube (weigh after trimming)
1 stalk
lemongrass, cut into 2 inch pieces and bruised
3 tablespoons
fish sauce1 1/2 teaspoons
Chinese five spice powder1 1/2 teaspoons
brown sugar2 1/2 tablespoons minced
ginger1
bay leaf3 tablespoons vegetable oil
1 medium
onion, chopped
2 cups chopped
fresh tomatoes or 1 (14 ounce) can
crushed tomatoes1/2 teaspoon
salt1 lb
carrot, peeled,cut into 1 inch chunks
2
star anise3 cups
waterThai basil (optional)
cilantro (optional)
Directions:
1. Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
2. Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
3. Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
4. If sauce is too thick, add a bit of water.
5. Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
6. Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
7. Add carrots and simmer for another 45 minutes until beef and carrots are tender.
8. Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
9. Taste great with steam rice or French bread.
Source:
http://www.recipezaar.com/Vietnamese-Beef-Stew-Bo-Kho-108893