Bo Kho

• total time: 4 hours 17 minutes

Ingredients

Beef+Marinade

1 ½ lbs beef shank

1 ½ lbs beef flank

1 tbsp salt

2 tbsp sugar

2 tbsp chicken powder

1 tsp 5 spice

1 tsp curry powder

1 tbsp paprika

1 tsp black pepper

1 ½ tbsp fish sauce

2 tbsp soy sauce

2 tbsp Mei kuei lu wine

2 tbsp annatto oil

1 shallot (minced)

3 cloves garlic (minced)

Spices

3 star anise

1 cinnamon stick

2 bay leaves

Aromatics

1 onion (cut in half)

1 large knob ginger (cut in half)

3 stocks lemon grass (ends cut off and lightly bruised)

Stew

4 tbsp annatto oil

2 shallots (minced)

4 cloves garlic (minced)

2 tbsp tomato paste

1 can coconut soda

5 cups beef broth

3 carrots (cut into bite-sized pieces)

Fish sauce

Salt

Directions

Beef+Marinade

Add beef to a pot with water and bring to a boil. Boil for 5-7 minutes until you see scum rise to the top.

Rinse beef under cold water then slice into bite sliced pieces.

Marinate beef with ingredients for 1-2 hours.

Spices

In a dry pan, toast star anise and cinnamon on medium low for 2-3 minutes.

Aromatics

In a dry pan, charr ginger and onions on high heat until slightly charred.

Stew

Sauté shallots and garlic with annatto oil on medium low heat until fragrant.

Add tomato paste and cook it out for a few minutes before adding the beef. Raise the heat to medium and cook the beef for 5-7 minutes until fully incorporated.

Add the toasted spices, charred aromatics, lemon grass, coconut soda, and beef broth.

Let simmer on low with the lid on for 2 hours until the beef is tender.

Remove the spices and aromatics then add carrots. Simmer for an additional 30 minutes until the carrots are soft.

Season to taste with fish sauce and salt.

Enjoy with baguette or rice noodles.