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Bo Kho (Vietnamese spiced beef with carrots)

Method

  • Heat a thin layer of oil in a wok (or large heavy-bottomed pan) and gently seal the beef all over. Remove.
  • Then whisk the lemongrass, garlic, galangal, ginger, ground pepper, chilli paste, sugar and salt with the ground coriander, cumin, paprika and soy until well combined.
  • Toss the pork in the marinade until well coated and refrigerate for at least 1 hour (overnight is even better).
  • When ready, heat a little fresh oil in a wok (or non-stick pan) and gently sauté the onions until tender, stirring now and again.
  • Return the beef to the wok and toss until well beef and the spices are toasted.
  • Add 2 cups stock with the carrots. Stir well and bring to the boil. Then turn the heat down, cover and simmer for about 45-60 mins until everything is tender, adding more stock if needed.
  • Serve with sliced baguette on the side for Vietnamese style or with steamed rice.

Ingredients

  • vegetable oil
  • 1-1½ kg cubed stewing steak
  • 2 tbsp finely chopped lemongrass
  • 2-3 garlic cloves, crushed
  • 1 heaped tbsp grated fresh galangal (or ginger)
  • 1 heaped tbsp grated fresh ginger
  • freshly ground pepper
  • 1 heaped tbsp chilli paste
  • 1 heaped tbsp sugar
  • 1 heaped tspn sea salt
  • 1 heaped tspn ground coriander
  • 1 heaped tspn ground cumin
  • 1 heaped tbsp paprika
  • 2 tbsp soy sauce
  • 2 large onions, finely sliced
  • 2-3 cups chicken stock
  • 3 large carrots, cut into chunks

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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