Bo kho is the perfect dish to welcome the chillier weather. It’s a versatile broth enjoyed with a warm baguette, noodles or fluffy jasmine rice. This dish unites a few iconic flavours of Vietnamese cooking: fish sauce, citrus from lime and star anise aromatics (familiar from pho). The beef is incredibly flavourful, the carrots add a sweetness, a squeeze of lime breaks through the flavours, with a salt-pepper-lime dip which ties it all together.
- 3 1/2 lb Beef Short Rib or Brisket
- 2 tablespoons Fish Sauce
- 1 teaspoons Salt
- 1 teaspoons Pepper
- 1 tablespoons Sugar
- 1 1/2 tablespoons Five Spice Powder
- 2 tablespoons Lemongrass, minced
- 2 tablespoons Neutral Cooking Oil
- 2 tablespoons Garlic, minced
- 2 tbsp Tomato paste
- 3 Bay Leaves
- 1 Cinnamon Stick
- 3 cloves Star Anise
- 4 cups Chicken Stock
- 2 lb Carrots
- 2 teaspoons Lime juice
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Vietnamese Baguette, or Any White Bread
- White Onion, thinly sliced
- Green Onion, sliced
- Cut beef into 1-2 inch pieces. In a bowl, combine fish sauce, black pepper, salt, sugar, five spice powder & lemongrass. Marinate for 30 minutes.
- Heat a large pot on medium-high heat. Add 1 tbsp of oil. Sear for 2-3 minutes, until just coloured. Remove meat from heat. To the same pot, add 1 tbsp of oil. Once hot, add minced garlic and tomato paste, sauté for 2 minutes. Add aromatics (bay leaves, cinnamon & star anise), and sauté for a further 2 minutes.
- Add back meat, along with chicken stock. Allow to simmer for 1.5 hours and skim broth for scum continually. Add carrots, and simmer for another 30 minutes.
- Ladle stew into a bowl. Top with thinly sliced white onion, and a squeeze of lime to taste. Enjoy with bread, noodles or rice.
- For the dip mixture, combine lime juice, salt and black pepper.