Banh Mi Bo Kho Vietnamese Beef Stew Recipes

BANH MI BO KHO (VIETNAMESE BEEF STEW)

Steps:

• Combine the fish sauce, five-spice powder, and sugar in a dish. Add the short ribs or beef stew meat, coating well, and allow to marinate, refrigerated, for 4 to 6 hours.
• Heat together the oil, onions, garlic, and ginger in a sand pot or heavy-bottomed pot over medium-low heat. Cook stirring often, until fragrant and golden, about 10 minutes.
• Add the marinated meat, scraping the marinade from the dish into the pot. Add the coconut juice or beef stock and cover the pot. Bring to a boil over medium heat. Add the lemongrass, star anise, cinnamon stick, chilies, and annatto seeds and simmer covered (occasionally turning the meat) over low heat for 2 hours.
• Add carrots and continue braising until the meat falls off the bones, 1-1/2 to 2 hours more. Skim off the fat and serve with a French roll on the side.

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
• Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
• Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

Bò KHO (VIETNAMESE BEEF STEW)

Steps:

• Clean the meat. Add beef to a large pot and add 1 tbsp salt and enough tap water to barely cover the meat. Bring to a boil on high heat, and once it hits a boil for 30 seconds, kill the heat, drain, and rinse under running water to clean. If you haven't cut the meat into 3/4 - 1" pieces yet, do it now.
• Marinate the meat. Add all marinade ingredients to the meat in a covered bowl or a bag for at least two hours, but overnight would be better.
• Aromatics. Preheat a large pot on medium high. When hot, add the oil, let it warm a bit, then add all the garlic and stir to slowly saute until it turns light brown. Then add the paprika an stir until it releases its aroma, about 30 seconds.
• Broth. Add all broth ingredients to the pot except the carrots. Turn the heat to high until it hits a boil, then reduce heat so it maintains a low boil. Cook until the meat is as tender as you'd like it, about 60-90 minutes. Add carrots towards the final 10 minutes so it softens. Discard the cooked onions and star anise pods.
• Serve with accoutrement as shown: tearing fresh Thai basil onto your plate, taking occasional bites of jalapeno, and dipping a few pieces of meat into the salt / pepper / lemon juice side for variety.