Coast Cooking

Coast Cooking: Vietnamese beef stew, give it a try

I’ve always loved Vietnamese beef stew, but thought of it as restaurant food.

My friend Tuyen Tran, insured me it isn’t and can be made at home.

She also was kind enough to provide the recipe below.

Give it a try or, if you must, drop by your favorite Vietnamese place for a bowl.

If you haven’t visited one of our great Vietnamese restaurants, you have no idea what you’re missing.

On a completely different note, don't forget to check out the Japanese cooking class 11:30 a.m. Wednesday at the Mary C. in Ocean Springs.



VIETNAMESE BEEF STEW (BO KHO)

5 pounds of rib eye steak

2 pounds of carrots

4 tablespoons of Chinese five spices

8 ounce bottle of spicy stewed beef flavor paste

17.5 fl. ounce. can of coconut juice

16 ounce of tomato paste

5 cups of water

3 tablespoons of granulated chicken flavor soup base mix

4 anise stars

2 cinnamon sticks

1 head of minced garlic

2 minced shallots

1 stalk of minced lemongrass

More sugar or salt to taste

French bread or Noodles

Garnishes:

Chopped Green onions

Chopped saw tooth herbs

Chopped Cilantros

Thin Slices of Onion

Thai basils

Dip: 1 teaspoon of salt

1 teaspoon of pepper

1 slice of squeezed fresh lime or lemon



Cut the steak into cube size. Mix in the Chinese Five Spices and spicy stewed beef flavor paste. Let it sit for 30 minutes. Heat up 2-3 tablespoons of olive oil in a stock pot. Put in the garlic, shallots, lemongrass, star anises, and cinnamon sticks. Stir it until you start smelling the good fragrance. Mix in the steak and continue stirring until the meat is medium raw. Pour in the tomato paste and add 5 cups of water. Add more water if you like more soup. Cook on medium heat until meat is tender. Add in the carrots and cook for another 15 minutes. Add more salt or sugar to taste. Put soup in a bowl, add the garnishes, and eat it with the French bread and dip. You can also pour the soup over noodle and eat it that way with Thai basils, the garnishes, and chopped cabbage.

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