Tommy Pham's Bo Kho

This is Vietnamese classic - super comforting, super yum. Bò kho is hearty beef stew with tender, with fall-apart beef brisket cooked in a fragrant spiced lemongrass broth. Serve it with either vietnamese baguette or noodles and it's an absolute crowd pleaser.

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Step 1

Place the beef in a large bowl. To make the marinade, combine the sugar, salt, five spice, oil and 1 teaspoon of the fish sauce in a bowl and pour over the beef. Mix well to ensure all the beef is covered. Cover the beef and set aside in the fridge for at least 30 minutes

Step 2

In a microwave-safe bowl, combine the cinnamon, cardamom, star anise, cloves and fennel. Microwave for 30 seconds, then transfer the mixture to a strainer or muslin cloth. Tie the muslin cloth to make a spice ball.

Step 3

Add a little oil to a large pot over a medium heat. Add the onion and garlic and fry for 3-5 minutes or until soft.

Step 4

Add the marinated beef to the pot and cook, searing the edges until the meat is browned all over.

Step 5

Add the tomato paste, 2 litres stock, lemongrass and spice ball to the pot, then cover and cook on medium heat for 45 minutes.

Step 6

Add the carrot to the pot, cover and cook for another 30 minutes utes or or until the carrot and beef are tender.

Step 7

Remove the lemongrass and spice ball and discard.

Step 8

Mix the cornflour with the cold water and pour into the pot. Cook for 2 minutes or until the stock is thick, then season with the remaining teaspoon of fish sauce. If you are serving with noodles, add the extra 2 cups beef stock to the stew to loosen it.

Step 9

Garnish with the basil and garlic chives and enjoy with some crusty Vietnamese baguettes or fresh egg noodles!