This recipe is a fam fave. Aromatic, rich and hearty vietnamese beef stew or Bò Kho. You can have it as is or served with crusty bread or egg noodles. Or even Phố noodles. It’s faster in an instant pot just reduce the cooking time by half on high pressure.

I cheat with a few things here but it still taste amazing so whatever.

INGREDIENTS

1st

• 1kg gravy beef (or oyster blade or chuck) cut into 3cm cubes.

• Salt

• 2 tbsp veg oil

2nd

• 1 onion cut into 8ths

• 4 cloves of garlic minced

• 3 stalks of lemongrass cut into 6cm pieces

• 30g ginger sliced

• 2 shallots sliced

• 4 star anise

• 4 cloves

• 3-4 bay leaves

• 2 cinnamon sticks

• 1 tsp fennel seeds

• 3 tbsp tomato paste

• 1 tbsp hot paprika or sweet

• 1tbsp five spice powder

• 1 tsp chili powder

• 1 tsp ground Annato (optional)

3rd

• 500ml good quality beef stock

• 500ml coconut water

• 300g tripe (optional but try it)

• 400g beef tendon (same)

• 2 tbsp hoisin (mums gonna kill me)

• 3tbsp soy

FINALLY

• 3 large Carrots cut into 4-5cm chunks

• Thai basil

• Sliced spring onions

• Limes

• Bean shoots (optional)

METHOD

In a large pot or Dutch oven on high add gravy beef in batches salted with oil. Seal and brown all sides. Remove and repeat.

Remove beef, set aside. Add all of 2nd ingredients & cook until aromatic 2 -3 minutes. Stirring regularly.

Dump the beef back in with 3rd ingredients making sure you deglaze bottom of the pot to lift the caramelisation cause flavour. Duh.

If the liquid doesn’t cover the ingredients top with water. Cook on medium heat (low boil) for 75-100 mins until meat is tender

Add carrots in the last 10-15.

Taste & season with salt serve with remaining ingredients.

This is really good to dip your crusty bread into. don’t wear light colours the stew stains.