Thit Bo Kho
Vietnamese Beef Stew with Star Anise and Basil
(A preview from the cookbook in-progress, Culinary Vietnam, by Daniel Hoyer)

This fairly simple recipe is a great example of Vietnamese comfort food. Often served steaming-hot at breakfast along with crusty, freshly baked baguette, Thit Bo Kho also makes a great dinner for a cold winter’s night when served over noodles or steamed jasmine rice. The rich, gravy-like broth is satisfying and the aromatic star anise, basil, cilantro and lemongrass give it a faintly exotic aroma and that characteristic Vietnamese fresh quality. Sometimes, potatoes are added along with the carrots. This is a one-pot dish that is traditionally cooked in terra cotta, clay pots but any heavy skillet, large pot or Dutch oven that you have will work fine.

Serves 6
• 2 to 21⁄2 lbs boneless beef chuck or beef stew meat cut in 11⁄2 inch
• 1 tbsp ground annatto seeds (achiote) or mild paprika
• 2 tsp Chinese five spice powder OR 1 tsp curry powder and 1⁄2 tsp ground cinnamon
• 1⁄2 tsp salt
• 1⁄2 tsp freshly ground white or black pepper
• 3 to 4 whole star anise, lightly toasted
• 2 tbsp minced fresh ginger
• 2 tbsp chopped shallots or scallions
• 3 to 4 cloves minced garlic
• 1 or 2 red serrano or jalapeno chiles, chopped or 1 to 2 tsp hot chile flakes (more or less to taste)
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp raw or brown sugar
• 6 to 8 3-inch pieces of lemongrass, lightly crushed (if you cannot get lemongrass, add 2 tbsp lime juice at the end of the cooking)
• 1⁄2 cup seeded and diced tomatoes or 1/3 cup tomato puree
• 31⁄2 cups beef or chicken broth or water
• 1⁄2 lb carrots, peeled and cut into 1/2-inch thick rounds
• 1⁄2 cup very thinly sliced onions
• 1⁄2 cup Thai or sweet basil leaves, coarsely chopped
• 1⁄4 cup whole cilantro leaves
• 3 tbsp vegetable oil

1. Mix the annatto, five spice powder, sugar, salt and pepper together and toss with the beef cubes.

2. Heat the oil to very hot in a heavy skillet or pot and brown the meat well. Add the ginger, garlic and shallots and continue cooking for a minute or two. Add the tomato and fry for two more minutes while stirring.

3. Pour in the broth; add the fish and soy sauces, lemongrass, chiles and star anise. Bring to a boil and reduce to a high simmer. Cook for 40 to 60 minutes, stirring occasionally, until the meat is fork-tender.

4. Add the carrot slices and cook for 15 minutes more or until the carrots are tender. The liquid should have a light gravy-like consistency. Taste for salt and add more fish or soy sauce if needed. Remove the lemongrass (if you want), stir in the basil and serve topped with onion slices and cilantro.

Chef Daniel Hoyer teaches recreational cooking classes, leads culinary tours to Mexico and Southeast Asia and is the author of Culinary Mexico and Fiesta on the Grill. His next book, Culinary Vietnam is forthcoming. You can learn more about Hoyer's culinary adventure tours at www.welleatenpath.com.