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Sunday, June 19, 2011

Bo Kho (Vietnamese beef stew)

This weekend, I have some dear friends over for dinner. Being winter, I wanted to make something that is warm and hearty. Something we can share and that we all enjoy eating. Most of all something I can make ahead of time so I can entertain when the guess arrives, instead of being in the kitchen. Bo kho was the first thing that comes in my head. What can be better for those cold winter nights than a rich, hot bowl of Bo kho with hot crusty bread. With fall of the bone tender ox tail, coupled with it's rich and spicy gravy sauce. I could happily eat it again the next morning, if there where any leftovers.  



1 kg gravy beef
1 ox tail
2 stalk of lemongrass(cut into battons)
1 large knob ginger(roughly sliced)
3 star anise
1 cassia bark
1/2 tbsp white pepper
2 tbsp fish sauce

3 tbsp oil
1 onion, dice
3 clove of garlic, crushed


2 tbsp hoisine sauce
1 tbsp tomato paste
1 packet Bo kho seasoning
2 tbsp cooking wine
2 tbsp sugar
1 tbsp fish sauce

3 Ltr water
1 tbsp cornflour
1 kg carrots


1/2 onion thinly slice
1 cup shallots chopped
1 cup coriander chopped
Bunch of basil leaves
Hot crusty French baguettes

dipping sauce

lemon juice


1. In large mixing bowl, combine the ginger, lemongrass, gravy beef, ox tail with the spice and marinate for at least 2 hours.
2. In a large casserole pot on high heat, sear the ox tail and gravy beef in small batches with a little oil and set aside.
3. Turn down heat to medium and saute the onion and garlic, add little more oil if needed.
4. Add the meat back into the casserole with the seasoning and mix well and top up with water enough to cover meat.
5. Bring to boil and reduce to a simmer. Cover with a lid and simmer for at least 3 hours until meat is tender and fall of the bone.
6. Add the carrots in and cook for half an hour prior to serving. Taste and test for seasoning.
7. Thicken sauce with cornflour slurry (1 tbsp of cold water and 1 tbsp of cornflour).
8. Enjoy with hot crusty baguettes.


  1. What a delicious recipe. I think I will give it a try soon. Thanks for sharing!

  2. I'm loving this!...You have given me more inspiration to cook traditional Vietnamese food. I'm going to start cooking from your recipes Dung!

    As you have asked...My first request that i'd like for you to cook next is Bun Mam ( A classic Vermicelli Vietnamese soup) It's one of my all time favorites. The best I've ever had it was in Can Tho in Vietnam. The Bun Mam's here does not come close.

    So entice me!

    Can't wait ....

  3. Mmmm this looks so yum. We have summer here in Europe but I still would like to try it :P

  4. Wow this looks so delicious and your pictures are gorgeous! You are so talented! Loving your blog and so glad to be your newest follower! Feel free to check out the giveaway going on over at my blog! :)

  5. I have had the privellege of eating or should i say devouring Anthony's meals which have been prepared and cooked by the man himself and I have enjoyed all of them.



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