Lemongrass Star Anise Beef Stew (Bo Kho)

By Sprig Originals ✓ · cooked up in Sprig

A deeply aromatic Vietnamese beef stew built on a pounded lemongrass-garlic-ginger paste, five-spice and whole star anise. Beef chuck simmers for two hours in coconut water and tomato until it slumps apart, with carrots going in late so they stay sweet and intact. It tastes even better on day two — serve it with a torn baguette for dunking or ladled over rice noodles.

Ingredients

• 3 lb boneless beef chuck, cut into 1 1/2-inch cubes
• 3 stalks lemongrass, tough tops removed
• 6 cloves garlic
• 2 inch piece fresh ginger, peeled
• 1 medium shallot
• 3 tbsp fish sauce
• 2 tbsp tomato paste
• 1 tbsp light brown sugar
• 2 tsp Madras curry powder
• 1 tsp Chinese five-spice powder
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

• 3 tbsp neutral oil
• 1 large yellow onion, sliced
• 3 whole star anise pods
• 1 stick cinnamon
• 2 cups unsweetened coconut water
• 3 cups low-sodium beef broth
• 1 cup canned crushed tomatoes
• 1 lb carrots, peeled and cut into 1 1/2-inch chunks on the bias
• 1/2 lb daikon radish, peeled and cut into 1-inch chunks (optional)
• 1 tbsp fish sauce, for finishing

• 1 loaf crusty baguette, or 1 lb fresh rice noodles
• 1/2 cup Thai basil and cilantro leaves
• 1 cup mung bean sprouts
• 2 whole limes, cut into wedges
• Sliced red chile or chili-garlic sauce, to taste

Instructions

1. Make the aromatic paste: bruise the lemongrass stalks with the back of a knife, then thinly slice the bottom 6 inches of two stalks. Reserve the third stalk whole and bruised for the pot. Put the sliced lemongrass, garlic, ginger and shallot in a food processor and pulse to a coarse, damp paste, scraping down twice — about 45 seconds total. (No processor? Mince everything finely and pound it in a mortar for 5 minutes.)
2. Marinate the beef: in a large bowl, combine the paste with the fish sauce, tomato paste, brown sugar, curry powder, five-spice, salt and pepper. Add the beef cubes and massage until every piece is coated. Cover and refrigerate at least 1 hour, ideally overnight — this is where most of the flavor comes from, so don't rush it.
3. Let the beef sit at room temperature 20 minutes. Scrape as much paste as you can off the cubes back into the bowl and reserve it; the paste will burn if it goes into a hot dry pan. Pat the beef surfaces lightly with paper towels.
4. Heat 2 tablespoons oil in a heavy Dutch oven over medium-high until it shimmers. Brown the beef in 3 batches, 3–4 minutes per side, without crowding — you want a real dark crust, not gray meat. Transfer each batch to a plate. This takes 20–25 minutes; if the fond on the bottom starts to blacken, splash in 2 tablespoons water and scrape it up.
5. Lower the heat to medium and add the last tablespoon of oil and the sliced onion. Cook 5 minutes until softened, then add the reserved marinade paste. Fry it, stirring constantly, for 3–4 minutes — it should darken by a shade, thicken, and smell sweet and toasted rather than raw.
6. Add the star anise, cinnamon stick and the whole bruised lemongrass stalk and toast 30 seconds. Pour in the coconut water and scrape the pot clean, then add the beef broth, crushed tomatoes, and the beef with any juices from the plate. The liquid should just barely cover the meat; add water if needed.
7. Bring to a bare simmer, then cover with the lid slightly ajar and cook over low heat for 1 hour 30 minutes, stirring every 30 minutes. Keep it at a lazy bubble — a hard boil will make the beef stringy. Alternatively, transfer to a 325°F oven.
8. Add the carrots and daikon, if using. Simmer uncovered 30–40 minutes more, until the beef pulls apart with a spoon and the carrots are tender but still hold their shape. The broth should have reduced to a glossy, light-bodied gravy that coats a spoon.
9. Fish out and discard the star anise, cinnamon and lemongrass stalk. Skim the fat from the surface, then taste: add the finishing tablespoon of fish sauce for salt and depth, plus a pinch of sugar if the tomato tastes sharp. Rest 15 minutes off heat before serving.
10. Serve in wide bowls with torn baguette for dunking, or over rice noodles blanched 30 seconds in boiling water. Pass Thai basil, cilantro, bean sprouts, lime wedges and chile at the table.

Chef's tips

Nutrition (per serving, estimated)

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