Bo Kho

This recipe is adapted from the San Francisco Cooking School which was adapted from David Tanis.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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