Made by Joedy Tran

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A deeply aromatic and comforting Vietnamese beef stew, Bò Kho is slow-simmered with lemongrass, star anise, and fish sauce until the meat is fall-apart tender. Perfect served over egg noodles or with a crusty baguette.

Ingredients:

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•   12 cups warm
•   1 2oz packet bo kho seasoning (chopped)
•   3-4 lbs beef chuck roast (cut into cubes)
•   2 lbs beef rough flank (cut)
•   2-3 beef tendons (cut)
•   3 lbs carrot
•   4 tbsp garlic (minced)
•   1/4 cup shallots (minced)
•   8-10 5" lemon grass (lightly smashed)
•   1/4 cup cooking oil
•   1/2 tbsp ground pepper
•   3 tbsp fish sauce
•   2 tbsp salt
•   1 tbsp msg
•   1.5 oz rock sugar
•   1/2 cup ketchup

Directions

1. Marinate the chuck roast, flank, and tendons with bo kho seasoning, ground pepper, 1 tablespoon of salt, 1 tablespoon msg, 2 tablespoons of fish sauce, 2 tablespoons cooking oil, 2 tablespoons garlic, and half of the shallots. Mix well with your hand and marinate for 5-6 hours or overnight.
2. In a pot, add 1 tablespoon oil and the rest of the garlic and shallots. Fry until fragrant.
3. Add in the marinated meat. Sauté for 15-20 minutes.
4. Add in the water. Cover and bring to a full boil.
5. Remove all the scum from the top. Add lemongrass and ketchup. Cover and reduce heat to low and simmer for about 2 hours.
6. Add carrot, rock sugar, the rest of the salt, and fish sauce. Continue to simmer for another 30 minutes or until carrots are tender.
7. Add more water if needed. Bring back to a boil.
8. Taste and adjust seasoning. Serve with noodles or a baguette. Enjoy!