Bò Kho

Method

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1. Heat the oil in a heavy pan and fry the annatto seeds for 1 minute, until the oil turns deep orange. Strain the seeds out and discard them.

   Mark done Start 1 min timer

2. Brown the beef in the annatto oil in three batches, 4 minutes a batch. Lift out.

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3. Add the onions and fry 8 minutes, until golden.

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4. Stir in the garlic, ginger and tomato purée and cook 2 minutes.

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5. Return the beef with the lemongrass, star anise, cinnamon, bay, fish sauce, sugar and salt.

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6. Pour in the stock, bring to a simmer, cover, and cook on the lowest heat for 90 minutes.

   Mark done Start 90 min timer

7. Add the carrots and simmer uncovered 30 minutes more, until the beef pulls apart and the sauce coats a spoon.

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8. Fish out the lemongrass, star anise, cinnamon and bay.

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9. Taste and correct the salt.

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10. Serve with Thai basil torn over and lime wedges alongside.

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Chef’s Tips

• Annatto for colour — strain the seeds out after a minute.
• Beef shin, not braising steak.
• Carrots in for the last thirty minutes only.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A crusty baguette
• Flat rice noodles
• Iced Vietnamese coffee

Storage & Reheating

Better the next day. Keeps 4 days refrigerated, freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.