Lemongrass Beef Stew with Tomatoes and Star Anise

Bò Kho

Preparation info
  • Makes

    4 to 6

    bowls as a one-dish meal
    • Difficulty


Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Cẩm-Vân Nguyễn, a friend and famous cooking teacher in Vietnam, invited me to work with her at her cooking school in Saigon during my last visit. This is an adaptation of her recipe. Annatto seeds provide brilliant orange color. This stew originated in the tropics but it seems custom made for a cold night. French baguettes are always used in Vietnam for mopping up the gravy, but the dish goes equally well over steamed rice or wide rice noodles.