This Vietnamese style beef stew is evident of the French influence on Vietnamese food. As well as all the expected flavours of lemongrass, garlic, fish sauce and coriander, this stew also incorporates bay leaves, canned tomatoes and is cooked long and slow like any other French braise.
1kg chuck steak, sliced into 3-4cm cubes
2 tablespoons grated ginger
2 cloves garlic, minced
2 tsp five spice
2 tablespoons sugar
2 tablespoons fish sauce
1/2 tsp freshly cracked black pepper
2 tablespoons olive oil, divided
6 eschalots, finely sliced
3 slices fresh ginger
3 cloves garlic
2 fresh red chillies
3 tablespoons sliced lemongrass
3 star anise
1 cinnamon stick
3 bay leaves
1 tablespoon fish sauce
1 can tomatoes
Baguette, Rice or Egg noodles
An abundance of fresh herbs such as coriander and basil
Lettuce leaves, sliced cucumber, sliced spring onions
Fresh red chilli, sliced
Lime wedges, to squeeze over
- Mix together all the ingredients, except the steak, in a medium sized bowl.
- Add in the chuck steak and thoroughly coat in the mixture. Cover and allow it to marinade for at least 15 minutes or up to overnight, in the fridge.
- Heat 1 tablespoon of the oil in a large saucepan. Add in the eschalots and cook on medium until well caramelised. Remove from the saucepan to a bowl.
- Add in the remainder tablespoon of oil and allow to heat on med/high. Place in the marinated chuck steak in one layer and brown very well all over.
- Add in the rest of the ingredients, plus enough water to cover the beef and bring to the boil.
- Reduce the heat to a simmer, then cook for 2-3 hours or until the beef is very tender.
- Serve the Bo Kho in a serving bowl, with plenty of herbs, and bowls of the other suggested accompaniments.