Bo Kho (Vietnamese Beef and Carrot Stew)
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Ingredients
- 700 g beef shin, diced
- 3 carrots, sliced into rounds
- 2 lemongrass stalks
- 2 star anise
- 400 g chopped tomatoes
- 2 tbsp fish sauce
- 3 garlic cloves
- 2 shallots
- 2 baguette
Nutrition (per serving)
- Calories
- 652 kcal
- Protein
- 51.7 g
- Carbohydrate
- 77.6 g
- of which sugars
- 11 g
- Fat
- 13.1 g
- of which saturates
- 4.7 g
- Fibre
- 7.1 g
- Salt
- 3.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped shallots and garlic in a little oil in a large pot for 2 minutes.
- 2
Add the beef shin and brown on all sides for 5 minutes.
- 3
Add the bruised lemongrass, star anise, chopped tomatoes, fish sauce and 600ml water. Bring to a simmer, cover and cook for 1 hour 15 minutes until the beef is tender.
- 4
Add the carrots and simmer, uncovered, for a further 20 minutes until the beef is cooked through with no pink remaining and the carrots are tender and the sauce has thickened.
- 5
Serve hot with the baguette for dipping.
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