Bò kho — lemongrass beef stew

Method

1. 01

   Cut and marinate the beef

   Pat the beef dry and cut into 4 cm cubes, keeping soft connective tissue. Mix with 15 ml fish sauce, salt, five-spice powder, coriander and pepper. Cover and refrigerate for 30 minutes.

   

2. 02

   Prepare the aromatics

   Bruise the lemongrass and cut into 8 cm lengths. Chop shallots and garlic, slice ginger, and cut carrots into 3 cm chunks. Wash the basil and keep it dry; it is added only at serving.

   

3. 03

   Brown the beef in batches

   Heat 15 ml oil in a heavy pot over medium-high heat. Brown the beef in 2 batches, 4–5 minutes per batch, turning to colour several sides. Transfer it to a bowl; leave the browned bits in the pot.

   

4. 04

   Bloom the spices and tomato

   Lower to medium. Add remaining oil, shallots, garlic, ginger, lemongrass, star anise and cinnamon; stir for 2 minutes. Add tomato paste and paprika and cook 1 minute, keeping the garlic from turning black.

   

5. 05

   Add the braising liquid

   Pour in 200 ml of the hot water and scrape the base with a wooden spoon. Return beef and its juices, then add the other 1.2 L water, soy sauce, sugar and remaining 15 ml fish sauce. Bring just to a boil and skim foam.

   

6. 06

   Simmer until nearly tender

   Cover with the lid slightly ajar and simmer gently for 90–120 minutes. Turn the beef every 30 minutes. Keep it nearly covered by broth, adding small splashes of hot water if needed; it should yield to a fork but still resist slightly.

   

7. 07

   Cook the carrots

   Add the carrot chunks and simmer with the lid ajar for 25–35 minutes. The carrots should be tender but hold their shape, and the beef should separate easily when pressed with a fork. Continue in 10-minute intervals if the beef is still firm.

   

8. 08

   Finish the broth

   Remove lemongrass, star anise, cinnamon and ginger slices. Skim excess surface fat. Simmer uncovered for 5 minutes if the broth tastes dilute; keep it pourable, not a thick gravy. Rest off the heat for 5 minutes.

   

9. 09

   Serve with fresh basil

   Divide beef, carrots and broth among four bowls. Add Thai basil just before eating. Serve lime wedges and optional warm baguette alongside, using the bread to soak up the aromatic broth.