Bò Kho (Vietnamese Lemongrass Beef Stew) with Baguette

Name: Bò Kho (Vietnamese Lemongrass Beef Stew) with Baguette
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2½ lb beef chuck, in 1½-inch cubes; 2 tbsp lemongrass paste; 1 oz ginger, sliced; 4 garlic cloves, chopped; 1 onion, quartered; 1 lb carrots, in 1-inch chunks; 2 tbsp soy sauce; 2 tbsp hoisin sauce; 2 tbsp fish sauce; 2 cups chicken broth; 2 baguettes; a big handful of basil (Thai basil if you can); 2 limes, in wedges; 1 jalapeño, sliced; 2 tbsp oil; 2 tbsp tomato paste; 2 tsp Chinese five-spice powder; 1 tsp paprika; 3 star anise; 2 bay leaves; 1 tbsp brown sugar; salt

DinnerVietnamese150 minServes 6800 kcal49 g protein

Photo: Phương Huy · CC BY-SA 4.0 · source

A fragrant Vietnamese beef stew simmered with lemongrass, star anise, ginger and tomato until the beef falls apart, with sweet carrots and a deep red broth made for dunking crusty baguette and lots of basil.

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Ingredients

2½ lb beef chuck, in 1½-inch cubes
2 tbsp lemongrass paste
1 oz ginger, sliced
4 garlic cloves, chopped
1 onion, quartered
1 lb carrots, in 1-inch chunks
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp fish sauce
2 cups chicken broth
2 baguettes
a big handful of basil (Thai basil if you can)
2 limes, in wedges
1 jalapeño, sliced

From your pantry: 2 tbsp oil, 2 tbsp tomato paste, 2 tsp Chinese five-spice powder, 1 tsp paprika, 3 star anise, 2 bay leaves, 1 tbsp brown sugar, salt.

Instructions

Toss the beef with the soy sauce, hoisin, fish sauce, five-spice and half the lemongrass and marinate 30 minutes (or overnight).
Heat the oil in a Dutch oven over medium-high, brown the beef in batches and set aside. Lower to medium, add the garlic and paprika and stir 30 seconds, then the tomato paste for 1 minute until brick red.
Return the beef with the broth, 4 cups water, the onion, ginger, star anise, bay leaves, brown sugar and remaining lemongrass. Bring to a boil, then cover partially and simmer on low until the beef is very tender, 1½ to 2 hours.
Add the carrots for the last 20 minutes and cook until tender. Fish out the onion, ginger, star anise and bay leaves, and season with salt or fish sauce.
Warm the baguettes in a 350°F oven for 5 minutes. Serve the stew in bowls with basil, lime, sliced jalapeño and bread for dunking.

Tip: Vietnamese markets sell a bò kho seasoning packet that adds the classic annatto-red color; a pinch of it in place of the paprika is great. The stew is also served over rice noodles or rice.