How to make Bo Kho: A savory Vietnamese beef stew that wakens your taste buds and warms your heart.

Описание: Hey there! We're excited to share with you a special beef stew that, in my opinion, has such a richness and depth of flavor that it will have you dreaming about your next bowl!
The recipe is below. Please let us know if you make this recipe and what you think.
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Bo Kho :Vietnamese Beef Stew with Noodles

Ingredients

For the beef:
· 3 pounds boneless beef chuck (1 ½ inch pieces)
· 2 cloves garlic (minced)
· 3 tablespoons ginger (minced)
· ¼ cup fish sauce
· 1 tbsp five-spice powder
· 1 tsp brown sugar(optional)

For the rest of the stew:
· 3 tbsp oil
· 2 stalks lemongrass (3-4 inch long sections)
· 2 stalks lemongrass (minced)
· ¼ cup garlic (minced)
· ¼ onion (cut into 1 inch pieces)
· 4 tablespoons tomato paste
· 6 cups water
· 2 cups pure coconut juice
· 1 tsp star ground star anise (whole star anise can be used, but you will need to fish them out before serving)
· 1 teaspoon chili powder
· 1 teaspoon ground annatto (optional)
· 1 tablespoon paprika
· 8 large carrots (peeled and cut on the bias into 1½ -inch chunks)
· 4-5 tablespoons soy sauce
· Salt to taste
· 1 teaspoon ground black pepper
· wide rice noodles or egg noodles
· Optional 3 tbsp chili oil

Garnish: (Use a much or little as you prefer)
· Thai basil leaves
· ¼ Thinly sliced raw onion
· Lime wedges
· ½ bundle coarsely chopped fresh cilantro leaves
· Bean sprouts

Instructions:
1. First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, lemongrass five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.

2. Heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced garlic and chopped onion. Cook for 2 minutes.

3. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste and mix well for 2-3 minutes over medium – high heat.

4. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, soy sauce and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 1 hour.

5. After an hour has passed add the carrots. Simmer for another 1 to 1 ½ hours. (Total cook time with all ingredients in the Dutch oven will be 2 ½ hours or until fork tender)

6. To serve, remove the large lemongrass stalks. If eating with noodles, cook your noodles per package instructions, transfer to bowls, and ladle the stew over the top. (If you want a soupier consistence with your noodles, feel free to add salted beef broth. Keep in mind, you may want to add more seasoning and spices to maintain a strong flavor. I prefer my Bo Kho to be thick with the noodles.)

7. Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

Notes:
· Beef chuck is preferred; however, brisket can also be used as well.
· Bo Kho can be eaten with rice, crusty baguette for dipping, or solely as a stew.
· This dish can also be finished in the oven at 375 F for about 2 hours or until fork tender.

Enjoy!

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