Braised beef with lemongrass and star anise

Bò kho

By: Andreas Pohl, Tracey Lister
From: Real Vietnamese Cooking
Serves: 6
Photographer: Michael Fountoulakis

Despite being a hearty stew, bo kho is a surprisingly popular breakfast in the tropical south, and particularly in Ho Chi Minh City, where it is served with a crusty baguette. It also works well as an evening meal, served with noodles or rice.

Ingredients

Quantity	Ingredient
1kg	beef topside, diced
1 tablespoon	Annatto oil
2	lemongrass stems, roughly chopped, white part only
1	long red chilli, seeded and chopped
3cm	fresh ginger, chopped
5	red asian shallots, chopped
4	garlic cloves, chopped
	vegetable oil, for pan-frying
4	star anise
1 teaspoon	five-spice
1/3 teaspoon	ground cinnamon
5	tomatoes, peeled, seeded and chopped
1 1/2 tablespoons	fish sauce
1 tablespoon	sugar
1/2 teaspoon	salt
2	large carrots, cut into chunks
3	potatoes, cut into chunks

Method

Toss the beef with the annatto oil and set aside.
Using a mortar and pestle, pound the lemongrass, chilli, ginger, shallot and garlic to a paste. Heat 2 tablespoons of vegetable oil in a saucepan over medium heat and fry the paste for 2-3 minutes, or until aromatic.
Add the beef to the pan and cook, stirring frequently, for 8-10 minutes, until browned all over. Stir in the star anise, five-spice and cinnamon, then add the tomatoes, fish sauce, sugar, salt and 1 litre water.
Bring to the boil, then reduce the heat and simmer for 1 1/2 hours, or until the beef is tender.
Add the carrot and potato and simmer for a further 20 minutes, or until the vegetables are tender.
Serve with crusty baguettes, noodles or rice.