By Erica Lovelace
Bo Kho
9 steps
Prep:30minCook:2h 15min
This recipe is adapted from the San Francisco Cooking School which was adapted from David Tanis.
Updated at: Wed, 16 Aug 2023 23:50:13 GMT
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Ingredients
6 servings
3 lbsbeef chuck roast
1.5 lbscarrot
peeled and chopped into large chunks
1 lbsdaikon
peeled and chopped into large chunks
3 packsLemongrass flavor packs
1 tablespoondark soy sauce
1cinnamon stick
4star anise
2serrano chilies
3 tablespoonsgarlic
chopped
2 tablespoonsginger
chopped
4shallots
thinly sliced
2 teaspoonsChinese 5 spice powder
1 cuptomato sauce
1 quartchicken stock
fish sauce
to season
scallions
chopped, for garnish
thai basil
for garnish
2 tablespoonsvegetable oil
Instructions
Step 1
Cut meat into 2 inch chunks. Toss in two packs of the Omsom Vietnamese Lemongrass flavor
Step 2
Marinate overnight or for a minimum of 4 hours
Step 3
In a Dutch oven, sear the meat on all sides
Step 4
Remove meat and sweat the shallots in the fat. Then add the garlic and ginger after a couple of minutes until all veggies are soft
Step 5
Add the tomato sauce and chicken stock to deglaze the pan, then add the meat on top
Step 6
Add chilies and spices
Step 7
Simmer over low heat for 2 hours
Step 8
At the final hour, add the carrots and daikon
Step 9
Serve with Thai Basil, scallions, white rice and baguette
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