Bo Kho (Vietnamese Beef Stew)

🧂 Ingredients

• 1 teaspoon annatto seeds

  (optional, see Notes for more information)
• 2 tablespoons cooking oil
• 28 oz beef shank or beef chuck

  (or your favorite cuts for stewing)
• 1 teaspoon five spice powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon non-spicy chili powder, such as paprika powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 large lemongrass stalks, bruised
• 0.7 oz shallots
• 0.5 oz garlic, lightly smacked
• 2 bay leaves
• 4-5 star anises, whole pods
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 2 1/2 teaspoons rock sugar, broken into small pieces
• 10.5 oz carrots, peeled and roll cut into large chunks

  (about 2 large carrots)
• 5 cups plus 2 1/2 tablespoons water, divided
• 2 1/2 tablespoons cornstarch
• thinly sliced yellow onions
• chopped scallions
• chopped cilantro
• banh mi (baguettes) or rice noodles, egg noodles
• Thai basil
• sawtooth leaves
• bird's eye chili

  (optional)
• lime wedges

  (optional)

Instructions

• 1 If using annatto seeds, place them in a small heatproof bowl. Heat the oil until
  hot and then pour it over the seeds. The oil will turn to a reddish color. Let
  it cool and discard the seeds.
• 2 Slice beef into large chunks, about 1½ inch thick and 2 inch wide. Place beef
  cubes in a large mixing bowl, then toss with the five spice powder, turmeric
  powder, ground coriander, paprika powder, salt, and pepper. Drizzle 1½
  tablespoons of the annatto seed oil over the meat and mix well. Set aside for
  15-30 minutes.
• 3 Heat a heavy-bottomed pot over medium heat and add the remaining ½ tablespoon
  annatto seed oil. Add bruised lemongrass stalks, shallots, garlic, star anises
  and bay leaves. Stir and sauté briefly until fragrant, about 30-45 seconds.
• 4 Slightly increase the heat and add beef to the pot. Continue to stir and cook
  until the exterior of the meat is browned. This step may take 3-4 minutes.
• 5 Add soy sauce, fish sauce and sugar. Continue to stir and cook the beef for
  another minute.
• 6 Add 5 cups (1.2l) water to the pot and bring it to a rapid simmer. Skim off
  excess foam, and then lower the heat to maintain a gentle simmer. Cover the pot
  and cook for about 1 hour 30 minutes to 1 hour 45 minutes.
• 7 Check if the beef is almost tender to your liking. Then add carrots and simmer
  for 10-15 minutes until both the meat and carrots are tender. Taste and adjust
  seasonings to your liking. Discard all the lemongrass, star anises, bay leaves,
  garlic and shallots.
• 8 Dissolve cornstarch into 2½ tablespoons water and then slowly pour it into the
  pot while stirring to thicken the stew. This is not a thick stew so don't overdo
  with the slurry.
• 9 To serve with bread: divide the beef stew into serving bowls. Top with some thin
  onion slices and sprinkle with chopped scallion and cilantro. Serve with banh mi
  (or regular baguettes), Thai basil, sawtooth leaves, bird's eye chili and lime
  wedges on the side.
• 10 To serve with noodles: cook rice noodles or egg noodles according to package
  instructions. Place the noodles in serving bowls, and top with some thin onion
  slices and sprinkle with chopped scallion and cilantro. Then ladle the beef stew
  into the bowls. Serve with Thai basil, sawtooth leaves, bird's eye chili and
  lime wedges on the side.

Nutrition Info