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Banh Mi Bo Kho (Vietnamese Beef Stew)
Banh Mi Bo Kho (Vietnamese Beef Stew)

Banh Mi Bo Kho (Vietnamese Beef Stew)

8 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup fish sauce
1/4 teaspoon five-spice powder
2 tablespoons sugar
4 pounds short ribs on the bone, halved through the bone or beef stew meat cut into 1-inch-thick pieces
1 tablespoons olive oil
small 4 to 6 yellow onions, peeled
3 large cloves garlic, peeled and lightly crushed
3 ounces fresh ginger, cut into 3 slices and lightly crushed
2 cups young coconut juice or beef stock
2 stalk s lemongrass, outer leaves and tough green tops removed, root ends trimmed, and bulbs halved crosswise and lightly crushed
4 to 5 star anise
1 cinnamon stick, about 2-1/2 to 3 inches long
3 to 4 dried chilies or 2 to 3 fresh bird’s eye or Thai chilies
Annatoo seeds
large 2 to 3 carrots, peeled and sliced diagonally 1/4 inch thick
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Let's Make It
1
Combine the fish sauce, five-spice powder, and sugar in a dish. Add the short ribs or beef stew meat, coating well, and allow to marinate, refrigerated, for 4 to 6 hours.
2
Heat together the oil, onions, garlic, and ginger in a sand pot or heavy-bottomed pot over medium-low heat. Cook stirring often, until fragrant and golden, about 10 minutes.
3
Add the marinated meat, scraping the marinade from the dish into the pot. Add the coconut juice or beef stock and cover the pot. Bring to a boil over medium heat. Add the lemongrass, star anise, cinnamon stick, chilies, and annatto seeds and simmer covered (occasionally turning the meat) over low heat for 2 hours.
4
Add carrots and continue braising until the meat falls off the bones, 1-1/2 to 2 hours more. Skim off the fat and serve with a French roll on the side.
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