Banh Mi Bo Kho Recipe
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IngredientsMakes 4-5 servings.
- ¼ cup of canola oil
- 3 tbl of annatto seeds
- ½ of a white onion, diced
- 1 whole garlic, minced
- 2.5 lbs beef chuck roast (cut into cubes)
- 3 tbl tomato paste
- 1 tbl curry powder
- 1 cinnamon stick
- 3 star anise
- 3 lemon grass stalks
- 3-4 cups water
- 1 bay leaf
- 2 tsp sugar
- 4 tbl fish sauce
- 10-12 shallots, minced
- 3 carrots, chopped
- 2 tsp salt
- 1 lime
- 4-5 baguettes
- cilantro, for garnish
How to make Banh Mi Bo Kho
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As a friend of mine so brilliantly put it, "People don't eat pho anymore because of this," and this meaning banh mi bo kho.
This was the first time I attempted to make banh mi bo kho. I looked up various recipes, and opted to use a combination of two of my favorites. It was a success!
The stew turned out very hearty, and had the perfect consistency. The spices blended very well, and beef had a melt in your mouth texture (please excuse my choice of words, as I am new to this food description stuff).
For me, this dish is definitely one of those comfort foods that make you want to stay home on a cold, rainy day. My boyfriend loved it so much he asked for another pot the next day! I hope you enjoy it as much as we did. It's certainly one of my favorites.
- Heat oil in a non-reactive frying pan. When the oil is hot enough, add your annatto seeds. Cook the seeds until they have bled most their color, then discard the seeds and save the oil.
- In a large bowl, throw in onions, 4-5 minced garlic cloves, and beef. Stir in ~3 tbl of the annatto seed oil mix, and marinate for 1-1.5 hours in the fridge.
- After marinating is complete, sear the beef (onions and all) in a frying pan. Try to do this in batches to avoid steaming.
- In a stock pot, throw in the rest of the annatto seed oil mix, the rest of the minced garlic, and tomato paste. Cook for about 1 minute on medium heat.
- Combine the seared beef, curry powder, cinnamon stick, star anise, and lemon grass into the stock pot. Mix well.
- Add in 3-4 cups of water. Just enough to cover the top of the beef.
- Mix in bay leaf, fish sauce, sugar, ginger, chili, and salt.
- Bring to a gentle boil and braise for 1-1.5 hours.
- Add in carrots and shallots, and stew on low for another hour, or until carrots have softened.
- Before serving, garnish with cilantro, and give each bowl a squeeze of lime.
Serve with freshly baked baguettes and.. Enjoy!
**A word of advice: Although you might be tempted, try your best not to add anything to adjust the taste of the bo kho until 15 minutes before serving. This gives the spices time to fully release their flavors. And also, although the stew may seem watery at first, it will thicken by the time you are ready to eat, so try your best not to worry.