Bun Bo Hue Meets Bo Kho

Ingredients

• 1 kg beef chuck (cubed)
• 3 stalks lemongrass (bruised or sliced)
• 1 tbsp dried chilli flakes (adjust to preference of heat)
• 2 shallots (finely chopped)
• 3 cloves garlic (large cloves, minced)
• 2 star anise (whole)
• 3 bay leaves (dried)
• 2 L beef stock
• 2 tbsp fish sauce
• fresh mint (chopped, for garnish)
• spring onion (chopped, for garnish)
• coriander (chopped, for garnish)
• fried shallots (for garnish)
• green cabbage (fresh shredded, for garnish)

Steps

1. 1

   Place the cubed beef chuck into a cold pot or slow cooker. Starting with a cold pot helps render the fat from the beef, eliminating the need for extra cooking oil.

2. 2

   Add the lemongrass stalks, dried chilli flakes, chopped shallots, minced garlic cloves, star anise, and bay leaves to the pot with the beef.

3. 3

   Pour in 2 liters of beef stock and 2 tablespoons of fish sauce.

4. 4

   If using a slow cooker, set to low and cook until the beef is tender (typically 6-8 hours). If using the stovetop, cover the pot and simmer on the smallest flame or lowest heat setting for approximately 2 hours until the beef is tender.

5. 5

   Optional: For a clear broth, strain the liquid through a fine-mesh sieve before serving to remove the aromatics and sediment.

6. 6

   Serve the beef and broth in bowls, garnished generously with chopped fresh mint, spring onion, coriander, fried shallots, and shredded green cabbage.

Notes

If you don't have a slow cooker, a pot on the smallest flame/lowest heat covered for 2 hours on the stove also works. Adjust chilli flakes to your preference of heat. Straining the liquid is recommended if you prefer a clear, refined broth.

Nutrition per serving

• main
• soup
• beef
• slow-cooked
• Vietnamese
• winter
• dinner
• gluten-free