Classic Bánh Mì Bò Kho
Món truyền thống · Vietnamese
A rich and aromatic Vietnamese beef stew, slow-cooked with spices like star anise, cinnamon, and lemongrass, traditionally served with a crusty baguette for dipping.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef chuck roast2 lbs
- Carrots3 large
- Potatoes2 large
- Onion1 large
- Garlic4 cloves
- Lemongrass stalks3
- Ginger2 inch piece
- Annatto seeds1 tbsp
- Star anise3 pods
- Cinnamon stick1
- Curry powder2 tbsp
- Fish sauce3 tbsp
- Tomato paste2 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Water4 cups
- Vegetable oil2 tbsp
- Baguette1
- Fresh cilantrofor garnish
- Lime wedgesfor garnish
Các bước
- 1
Cut beef into 1.5-inch cubes. Season with salt and pepper.
- 2
Prepare aromatics: bruise lemongrass stalks, mince garlic and ginger.
- 3
Toast annatto seeds in oil over medium heat until oil is colored, then strain and discard seeds.
- 4
In a large pot or Dutch oven, sear beef cubes in batches until browned. Remove and set aside.
- 5
Sauté chopped onion in the same pot until softened. Add minced garlic and ginger, cook for 1 minute until fragrant.
- 6
Stir in curry powder, tomato paste, star anise, and cinnamon stick. Cook for 1-2 minutes.
- 7
Return beef to the pot. Add fish sauce, sugar, and water. Bring to a boil, then reduce heat to low.
- 8
Cover and simmer for at least 1.5 hours, or until beef is tender.
- 9
Add peeled and cubed carrots and potatoes. Continue to simmer for another 30-45 minutes, or until vegetables are tender.
- 10
Adjust seasoning with salt and pepper if needed. Remove star anise and cinnamon stick before serving.
- 11
Serve hot, with crusty baguette for dipping. Garnish with fresh cilantro and lime wedges.
