Bo Kho (Vietnamese Lemongrass Beef Shank Stew)
Bo kho is Vietnam's answer to beef stew, born in the southern kitchens of Saigon where French colonial influence introduced slow-braised preparations and Vietnamese cooks adapted them with local aromatics. Beef shank and tendon are cut into large chunks and braised with lemongrass, star anise, cinnamon, and annatto oil - the annatto tinting the broth a vivid orange-red that distinguishes bo kho from darker Western stews. Tomato paste and a spoonful of curry powder go in early, building a base that is simultaneously sweet, earthy, and warm. The stew simmers for two hours or more until the beef is fork-tender and the tendon has turned gelatinous, releasing its collagen into the broth and giving it a lip-coating richness. Carrots and daikon radish soften in the liquid during the final thirty minutes. Bo kho is eaten two ways - ladled over rice, or with a crusty baguette for dipping into the aromatic broth. Street vendors in Ho Chi Minh City serve it from dawn, when the morning air carries the scent of star anise from their simmering pots.
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Instructions
- 1
Cut beef into chunks and marinate with fish sauce and garlic for 15 minutes.
- 2
Heat oil and sauté onion and lemongrass until aromatic.
- 3
Add beef, sear the surface, then stir in tomato paste.
- 4
Add plenty of water and simmer for at least 60 minutes.
- 5
Add carrot and cook 15 more minutes, then adjust seasoning.
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