VIETNAMESE BEEF STEW (Banh Mi Bo Kho)

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serves 4-6

2 Tbsp unsalted butter
2 lb beef, cut into 2 inch cubes
2 small onions, sliced
1 red chili or jalapeƱo
3 TBsp fish sauce
3 cups beef stock, low sodium
4 star anise
2 Tbsp. brown sugar
2 stalks lemongrass, cut into 3 inch pieces
1 cinnamon stick
1 tsp chinese 5 spice
4 carrots, cut into 2 inch pieces
cilantro for garnish

In a dutch oven, melt butter & brown the beef. Add the onions to soften. When the onions are soft, add the chili & fish sauce, scraping up the bits on the bottom of the pot. Next add the remaining ingredients except for the carrots. Give it a good stir & let simmer for 1 hour. Add the carrots, cook for 10 minutes more.

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