Lemongrass Beef Stew with Tomatoes and Star Anise

Name: Lemongrass Beef Stew with Tomatoes and Star Anise
Yield: Makes 4 to 6 bowls as a one-dish meal
Cuisine: Vietnamese
Ingredients: 2 to 4 lg. Crisp Light baguette; 2 tbsp. Minced ginger; 3 pieces Star anise; 8 to 12 sprigs Asian basil; 2 tbsp. Vietnamese chili-salt; 1 tbsp. Vietnamese curry powder; 1 piece Cassia (Cinnamon), about 3 to 4 inches (7.5 to 10 cm.) long; 2 tbsp. Granulated sugar; 8 leaves Vietnamese saw leaf herb, shaved thinly about ¼-inch (0.6 cm.) slices or 12 sprigs of cilantro; ½ medium Yellow onion, sliced into paper-thin rings, rinsed under cool water, dried well; ¼ cup Vegetable oil; 2 medium Tomatoes, core and seeds removed, cut into 1-inch (2.5 cm.) chucks; 2 lb. (1 kg.) Beef chuck or shank meat, 1½-inch (3.8 cm.) chunks; 2 stalks Lemongrass, trimmed, cut into 3-inch (7.5 cm.) lengths and bruised lightly; 3 tbsp. Fish sauce (nước mắm); 2 medium Limes, cut into Southeast Asian style wedges; 4 lg. Red or orange chilies, thinly sliced, about ⅛ inch (0.3 cm.) thick; ½ lb. (227 g.) Carrots, peeled, cut into 1-inch (2.5 cm.) pieces on angle; 2 cloves Garlic, minced

Bò Kho

Preparation info

Makes
4 to 6
bowls as a one-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

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.

Ingredients

Asia
Vietnam
Dinner
Stew
Main course
Gluten-free
Spicy
Southeast Asia

Ingredients

Method