Bo Kho - Vietnamese beef stew
This gorgeous dish shows the French influence on Vietnamese cooking. It could pass itself off as a daube or a bourguignon, with its slow-cooked beef in a tomato and stock-based sauce - until it's tasted, that is, when Asian flavours like ginger, five-spice and lemongrass come to the fore, giving the dish a vibrant difference. A bowl of this, some rice, some stir-fried choy sum on the side and everyone will be very happy.
Beef, onion, chilli, garlic, ginger, lemongrass, star anise, cinnamon, five-spice, tomato paste, crushed tomato, brown sugar, fish sauce, chicken stock, carrots, potatoes, Thai basil.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves one (hungry) to two adults with accompaniments
Serves three to four adults with accompaniments
Serve with steamed basmati rice and a stir-fried Asian green vegetable like choy sum or gai larn, tossed through with oyster sauce. Cheeks of lime to squeeze at the table give the stew a final tweak.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then reheat gently in a saucepan or microwave-safe container, stirring occasionally, till piping hot.