Vietnamese Braised Beef with Lemongrass and Star Anise
This is my version of the classic Vietnamese beef stew bo kho. It's one of those relatively simple dishes with almost endless subtle variations that would, I imagine, be the subject of fierce debate among aficionados.
This is my version of the classic Vietnamese beef stew bo kho. It's one of those relatively simple dishes with almost endless subtle variations that would, I imagine, be the subject of fierce debate among aficionados.
- 1/2 tsp cinnamon
- 1 tsp sugar
- 3 tbsp sugar
- 3 star anise
- 6 cloves
- 4 tbsp fish sauce
- salt flakes
- 1 tsp five-spice powder
- 1.2 kg beef chuck, in 2cm-3cm dice
- 2 pinches saffron
- vegetable or olive oil
- 4 sticks lemongrass white part only
- 4 long red chillies
- 4 small red chillies
- 8 piece ginger
- 5 purple eschalots
- 1 tin tomatoes drained and crushed
- 1 large daikon (japanese radish) peeled and cut in 4cm rounds
- rice to serve
- coriander leaves to serve
- limes to serve
- 6 tbsp unsalted, dry-roasted peanuts
- 4 tbsp sesame seeds toasted in a dry pan (watch carefully, they burn quickly)
- 1 tsp salt flakes
- 2 tbsp crispy fried shallots (from asian grocers)
- Carbohydrate 7.19163240981174 g
- Cholesterol 6.71999999999998 mg
- Fat 12.7677081768811 g
- Fiber 2.21497567459427 g
- Protein 3.45729817273843 g
- Saturated Fat 3.08335095043649 g
- Serving Size 1 1 Serving (80g)
- Sodium 2941.20578772042 mg
- Sugar 4.97665673521747 g
- Trans Fat 0.723089007499502 g
- Calories 148 calories
Step-by-step
- To make the dust, in a mortar and pestle or small food processor, grind the peanuts, sesame seeds, sugar and salt together, then stir through the crispy shallots.
- Season the beef and toss with the saffron and a little oil.
- Roughly chop the lemongrass, chillies, ginger, eschalots and garlic, add to a food processor and process to a paste.
- In a large pot, fry the paste in a little oil about 3 minutes or till fragrant, add the beef and stir. Seal the meat, add the star anise, five spice, cinnamon, tomatoes, fish sauce, sugar and half a teaspoon of salt. Stir. Add two litres of water.
- Simmer gently for about two hours or until the beef is tender. Add the daikon and cook for a further 30 minutes, until the daikon is tender and the sauce reduced.
- Serve with rice, coriander and lime. Sprinkle with crispy shallot and peanut dust.
Vietnamese Braised Beef: A Culinary Journey
As a busy professional woman, time is a precious commodity. My evenings are often a whirlwind of deadlines, client calls, and the ever-present to-do list. However, I've learned that nourishing myself isn't a luxury, but a necessity. That's why I cherish recipes that are both delicious and efficient, allowing me to savour delicious meals without sacrificing my precious time.
This Vietnamese braised beef, or bo kho, is one such recipe. It's a testament to the beauty of simplicity and the power of fragrant spices. The rich, deeply savory broth, infused with the intoxicating aroma of lemongrass, star anise, and cinnamon, transports me to bustling Vietnamese markets, filled with the vibrant energy and rich tapestry of exotic flavours.
The beauty of bo kho lies in its versatility. The recipe itself is a framework, a starting point for your own culinary exploration. Feel free to adjust the spice levels to your preference, or experiment with additional vegetables to add depth and texture to the dish. You can add carrots, potatoes, or even mushrooms – the possibilities are endless!
The Essence of Flavour: The success of this dish hinges on the careful balance of spices. The lemongrass provides a bright, citrusy note that cuts through the richness of the beef. The star anise adds a subtle licorice-like sweetness, while the cinnamon lends a warm, comforting spice. These aromatic elements harmonize beautifully to create a truly unforgettable flavour profile.
The Heart of the Dish: The Beef: The choice of beef is crucial. A chuck roast, cut into generous cubes, is perfect for this recipe. The slow braising process transforms the tough connective tissue into melt-in-your-mouth tenderness. The longer it simmers, the more flavour it absorbs, resulting in a dish that's profoundly satisfying.
Beyond the Bowl: This isn't just a meal; it's an experience. The aroma alone is enough to transport you to another world. Imagine sitting down to a steaming bowl of bo kho on a chilly evening. The rich, aromatic broth warms you from the inside out, while the tender beef melts on your tongue. The vibrant colours of the dish are as appealing as the taste itself, and the simple act of savoring each spoonful is a moment of pure contentment.
A Meal for Every Occasion: Whether you're entertaining guests or simply enjoying a quiet evening at home, this Vietnamese braised beef is always a winner. It's elegant enough for a special occasion, yet comforting enough for a weeknight dinner. The leftovers are even better the next day, making it a truly efficient and satisfying meal.
A Culinary Adventure Awaits: Embrace the simplicity and beauty of this recipe. It's a journey of flavours, aromas, and textures that will tantalize your taste buds and leave you wanting more. So, gather your ingredients, put on some soothing music, and embark on a culinary adventure that will nourish your body and soul. And remember, cooking should be a joy. Experiment, adapt, and create your own unique version of this classic Vietnamese masterpiece.
Serving Suggestions: Serve this braised beef over fluffy white rice, garnished with fresh coriander leaves and a squeeze of lime juice. The vibrant green of the coriander and the tartness of the lime perfectly complement the rich, savory broth and tender beef. Consider serving it with a side of steamed vegetables to balance out the richness of the dish. For an extra touch of elegance, garnish with crispy fried shallots and peanut dust, a delightful textural contrast that adds another layer of flavour.
Ingredients Notes: Finding good quality ingredients can elevate any dish. Seek out fresh, aromatic lemongrass and star anise for the most vibrant flavours. Don't be afraid to experiment with different types of chillies to adjust the spiciness level to your preferences. And remember that the key to a successful bo kho is patience; the slow braising process is essential for developing the rich, deep flavours of the broth and the tender texture of the beef.
This Vietnamese braised beef is more than just a recipe; it's a journey of flavors, a testament to the power of simple ingredients transformed into culinary magic. It’s a reminder that even on the busiest of days, taking the time to nourish ourselves with delicious, wholesome food is an act of self-care that enriches our lives in countless ways.
