Bo Kho

Ingredients

• 1.2 kg beef shin or chuck, cut into 4 cm cubes
• 3 lemongrass stalks, bruised and cut into 8 cm lengths
• 1 thumb of ginger, grated
• 5 garlic cloves, finely chopped
• 2 shallots, finely chopped
• 3 tbsp fish sauce
• 1 tbsp sugar
• 2 tsp Chinese five-spice powder
• 1 tsp ground black pepper
• 2 tbsp annatto seeds
• 4 tbsp neutral oil
• 3 tbsp tomato paste
• 3 star anise
• 1 cinnamon stick
• 2 bay leaves
• 500 ml young coconut water
• 500 ml beef stock
• 4 large carrots, cut into 3 cm chunks on the diagonal
• 1 onion, cut into wedges
• 1 tsp salt
• 1 large handful Thai basil
• 1 large handful cilantro
• 2 limes, cut into wedges
• 2 tbsp chilli and salt seasoning (muoi ot), to serve
• 2 baguettes, to serve

Before you cook

• Cut the beef into 4 cm cubes and pat them dry with paper towel.
• Mix the grated ginger, chopped garlic, shallots, 2 tbsp of the fish sauce, the sugar, five-spice and black pepper in a large bowl.
• Add the beef, turn it in the marinade and leave it for 40 minutes.
• Bruise the lemongrass with the back of a knife and cut it into 8 cm lengths.
• Cut the carrots into 3 cm chunks and the onion into wedges.

Steps

1. Warm the 4 tbsp of oil in a small pan over low heat with the annatto seeds and swirl for 2 minutes until the oil is deep red.
2. Strain the oil into a large heavy pot and discard the seeds.
3. Set the pot over high heat until the oil shimmers.
4. Brown the marinated beef in three batches, giving each batch 4 minutes and turning it once, then set the browned beef aside.
5. Turn the heat to medium and add the tomato paste to the pot.
6. Fry the tomato paste for 2 minutes until it darkens and smells sweet.
7. Return all the beef to the pot along with any juices.
8. Add the lemongrass, star anise, cinnamon stick and bay leaves.
9. Pour in the coconut water and the beef stock so the beef is just covered.
10. Bring the pot to a simmer and skim off any grey foam.
11. Cover the pot, turn the heat to low and cook for 75 minutes.
12. Add the carrot chunks and onion wedges and push them under the liquid.
13. Cover again and cook for another 35 minutes until the beef gives easily to a fork and the carrots are tender.
14. Fish out the lemongrass, star anise, cinnamon and bay leaves.
15. Stir in the remaining 1 tbsp of fish sauce and the 1 tsp of salt, then taste and adjust.
16. Raise the heat and boil uncovered for 10 minutes if you want the sauce thicker.
17. Warm the baguettes in a hot oven for 5 minutes until the crust crackles.
18. Ladle the stew into deep bowls and scatter over the Thai basil and cilantro.
19. Serve with the warm bread, lime wedges and a small dish of chilli salt for dipping the beef.