This beef stew can be served with freshly baked baguettes and sometimes a sunny-side-up egg to make a very filling breakfast. Sometimes it is ladled over a bowl of rice noodles to make Phở bò kho or Hủ tiếu bò kho.
This beef stew can be served with freshly baked baguettes and sometimes a sunny-side-up egg to make a very filling breakfast. Sometimes it is ladled over a bowl of rice noodles to make Phở bò kho or Hủ tiếu bò kho.
In a large bowl, combine together the beef, sugar, salt, chicken stock, pepper, five-spice/ bo kho powder, grated ginger, soy sauce and half the minced garlic. Mix well, cover and leave to marinate for 1 hour or overnight in the refrigerator.
In a large wok/saucepan on medium high, heat 1 tbsp vegetable oil and fry the rest of the minced garlic (1 tbsp), lemongrass stalks, star anise, cinnamon stick for 30 seconds to bring out the aroma. Then add the marinated beef and stir-fry until no longer pink. Add tomato sauce, coconut water and beef broth. Bring to a boil, cover and cook under medium heat until tender (about 1-2 hours depending on the cut of beef you use). You can also use a pressure cooker (20-30 minutes)
Optional: Stir-fry carrots with garlic, salt, sugar, and oyster sauce to make them tastier.
Transfer the carrots to the pot and cook until soft. Adjust to your taste with salt and sugar/stock powder.
Garnish with pepper, fried shallot, sliced onion, Thai Basils and sawtooth herbs. Serve with baguettes or rice noddles.
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