Homemade Vietnamese Beef Stew - Bò Kho

Updated at: Thu, 17 Aug 2023 13:31:10 GMT

Step 1

Rub white wine and ginger onto beef and then rinse with water. Slice the beef into 1 inch cubes.

Step 2

Combine half of the minced lemongrass, chili peppers, garlic, shallots, and cooking oil in a large bowl. Add all of the chicken bouillon powder, sugar, oriental beef spices, soy sauce, and paprika. Add the beef and marinate for 45 minutes to an hour.

Step 3

Cut whole lemongrass in half and discard the top (green) halves. Pound or flatten the remaining roots, and chop into thirds.

Step 4

Heat the cinnamon sticks and anise stars in a large pot over medium-high heat on the stove until it smells good. Remove from pot and set aside.

Step 5

Heat remaining cooking oil over medium heat in pot. Add remaining mined lemongrass, chili peppers, garlic, and shallots and stir fry for 1 minute.

Step 6

Add the bottom white thirds of the whole lemongrass to the pot. Stir and cook for another minute.

Step 7

Add the beef to the pot and turn the heat up to high. Stir and brown the meat, it should take about 3-5 minutes. Add shaoxing wine (optional).

Step 8

Pour coconut water and water into pot and cover until it begins boiling.

Step 9

Reduce heat to low and remove the lid. Skim the grease off the top of the broth, and add the cinnamon sticks and star anise back into the pot.

Step 10

Cover pot and simmer for 45 - 60 minutes, until beef is slightly soft and tender.

Step 11

Remove lid and add carrots. Wait until it boils again, then cover and cook for 15 - 20 minutes.

Step 12

Mix corn starch with water in a small bowl and slowly add to stew.

Step 13

Cook stew until beef is soft and tender and tears apart easily.

Step 14

Add onions and fish sauce to the pot. Turn off the stove.

Step 15

Serve in a bowl and top with basil and culantro. Eat with noodles or bread.

Step 16

(Optional) Make dip for beef by combining 1 minced chili pepper, kosher salt, and lime juice with a mortar and pestle.

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