Bo Kho | Vietnamese Beef Stew Recipe

I had a few Halloween potlucks lined up this year, so I decided to go all out. I wanted to go for a flavorful, hearty slow-cooked meal. My heart was set on bánh mì bò kho (bah koh). I did not realize it would take as long as it did, so be sure you dedicate a few hours to the whole process. But, it was worth the effort as my friends were all smiles and full bellies.

You can also throw on all the ingredients in a slow-cooker (crockpot), but I wanted all the flavors to develop and use the proper steps and techniques as it was my first time making this dish. 

Bánh Mì Bò Kho Recipe 

Recipe by Jane Oh Kim

Total Time: 2-4 hours

Serving: 12

Ingredients

Protein

1/4 cup oil 

2 pounds beef chuck, cut in 1 1/2 inch chunks 

2 pounds beef flank, cut in 1 1/2 inch chunks 

2 pounds beef stew cut, cut in 1 1/2 inch chunks  

Veggies

12 large carrots, cut into big chunks 

3 sweet onions, cut into big chunks, divided

2 cups chopped fresh tomatoes (1 lb.), or canned

1 lb Yukon gold potatoes, optional

Flavoring 

For meat marinade and broth (divided in two): 

6 shallots  

3 garlic heads 

1 large piece of ginger root 

3 lemongrass stalks 

For broth:

16 cups or 4 quarts of water, or beef stock or bone broth

2 bay leaf

1-2 cinnamon sticks

9 star anise, whole or broken

1 1/2 tablespoons salt

1/2 cup tablespoons fish sauce

1/3-1/2 cup tablespoons soy sauce

6 tablespoons palm sugar, grated, or granulated white sugar

1 1/2 tablespoons chili flakes, optional 

2-4 Thai bird chilies or jalapeño, optional 

Sides, optional

French baguette, toasted (recommended) 

Jasmine rice, steamed

Flat rice noodles

Garnish 

Limes, cut into wedges (recommended)

Fresh cilantro (recommended)

Thai basil (recommended)

White onions, thinly sliced

Green onions, sliced

Jalapeño, thinly sliced 

Pickled onions

Steps

Prep (Warning: There's lots of it)

Get your aromatics for the marinade ready. 

Shallots and garlic: Peel & mince. Split shallots and garlic in half.  You will use half of shallots and garlic for sautéing the beef and the other half to make the curry paste.
Ginger Root: Peel & mince, or cut into cut into fine strips. Make about 6 tablespoons.
Lemongrass: Cut off root and tough ends. Peel of tough outer layers. Reserve the tender core. Cut into thirds. Crushed the stalks with the flat side of a knife. meat tenderize or the flat side of a knife, cut each into 3 pieces.  

Tips: Throw all the ingredients, except the lemongrass stalks into the food processor. Pulse until roughly chopped to minced. Use a meat tenderizer to lightly bruise the lemongrass stalks. Use the back of a knife to smash the garlic gloves. The skin should peel off easily. Grate the palm sugar for better absorption. 

 

Marinate the Meat

In a larger bowl, combine half of the minced aromatics, lemongrass stalks, fish sauce, soy sauce, 5-spice powder, sugar and bay leaf. Add sliced beef. Mix well to evenly coat. Set aside to marinate 30 minutes to 2 hours. Reserve leftover marinade for broth. 

Dry Roast the Spices, optional

In a small pan over medium low heat, add cinnamon sticks and star anise. Toast until fragrant, about 5 to 10 minutes. Shake the pan or stir with a wooden spoon. Set aside. 

Make the Curry Paste

Heat about 1/4 cup oil in a small pan over medium heat and add rest of the minced aromatics. Heat until  fragrant and slightly golden brown. Add chili flakes and stir for a few seconds until well blended. 

 

Lower heat to medium-low, add half of the onions and cook gently, stirring, until fragrant and soft, about 5 minutes.

 

Add tomatoes and salt.

  

Cover and cook until mixture is fragrant and has reduced to a rough paste, roughly 15 minutes. Check occasionally to make sure tomato is not sticking to bottom of pan. If it is, stir well and splash in some water.

Sear the meat

 

In a heavy-bottomed 5-quart Dutch oven, heat oil 1/4 cup of oil on high heat until hot but not smoking. Lightly season meat with salt. Working in batches, sear beef on all sides,  then transfer to a plate.  

 

Tip: As you set aside cooked meat, put some curry paste over it so the flavors can absorb into meat while you finish cooking the rest of the batches. This is optional and a step I made up on the fly. 

Throw it the Pot

In a heavy bottomed pot, like a Le Creuset, add paste, beef, and water. Give it a big stir, then cook uncovered to meld flavors, about 5 minutes. Bring to a boil, then cover and lower heat. Simmer until beef is chewy-tender (close to being done), about 1.5 hours. Add reserved marinade.

Add Veggies

Add carrots & potatoes. Return to simmer, adjusting heat, if needed. Cook, uncovered, until carrots and beef are tender, about 30 minutes.  

Tip: Cooking it uncovered will help reduce and thicken the soup. Cut the carrots into halves & thirds so they didn't become mushy.

Serve

Remove bay leaf, lemongrass and star anise. Then serve with your choice of sides and toppings.

Tips

• You can use one or all of the cuts, or swap with beef shank  
• Stew cut (pre-cubed) is cheaper than chuck at Costco
• Slice the white oninons on a mandoline
• Try Three Crabs for the fish sauce
• If you're gluten-free or like more high-end, try Red Boat
• If you want to take the authenticity up another level, use annatto 
• Lemongrass can be purchased at Ranch 99, other asian markets, or speciality produce stores 

Thanks to...

• Connie for recommending Three Crabs fish sauce
• Anha for recommending Red Boat fish sauce
• Recipe Inspirations: Viet Spices, Wall Street Journal, Epicurious, The Ravenous Couple, Gastronomy Blog

Enjoy, honey!

Meal Plan | May 2014 (Part II)

Ever since I found out about my food intolerances, I have been feverishly scouring Bloglovin. I definitely sleep later at night than I should because I'm searching for bloggers who cook the way I need to eat and make it look easy.

My stream of consciousness: I discovered nutritional yeast. You can add it to nuts to make vegan cheese! I introduced my pastry chef sister to egg-less chia eggs. I finally visited the restaurant where she works. I was reminded, yet again, that the Vitamix does NOT cook soups, even though they claim it does--unless you enjoy the raw taste of warm garlic and vegetables. I saw a garlic plant in its whole form for the first time.

Hubby & I celebrated our 3rd anniversary. Hurray!

Photo Credit: Mollie Jane Photography

Organic Garlic Plant

Please read on for my meal plan.

Meal Plan | May 2014 (Part I)

These days, I am trying to convince myself that my daily gluten-free cooking routine hasn't changed significantly after eliminating corn, soy, and oats. It's so hard to not have any dairy (oh, glorious cheese) and eggs.

Dinners typically follow the format of a grilled/roasted protein and vegetable-based side. I know starches are usually the third part of this trifecta, but gluten-free grains or carbs don't always have to make an appearance to make a fulfilling meal.

Organic CSA Basket 
It's the last basket of the Spring Quarter!

• (1) bunch scallion
• (3) bunch late Spring Walla Walla onions
• (1) bunch cilantro
• (1) bunch black kale
• (2) bunch red kale
• (1) bunch beets with tops
• (1) bunch baby turnips with tops
• (1) bunch rainbow chard
• (2) bunch collard greens
• (2) large zucchinis
• (2) cucumbers
• (3) apples
• (2) tangerines
• (1) bunch broccoli
• (1) fennel with tops
• (2) avocados

Video: Here's a look at all the produce I get for just $35 every other week. Produce is harvested on the same day. Now, that's fresh!

Meal Plan

Here's what I'll be making for the next two weeks:

Recipes marked with an * are from my latest book purchase called My Viring Diet Cookbook by
Rebecca Lorraine. Recipes are gluten-free, soy-free, egg-free, corn-free, peanut-free, and sugar-free.

Meal Plan | April 2014 (Part I)

(Very) Long time, no see. 

Where have I been?!

During Lent, I decided to take a step back from promoting myself (e.g., this blog and my business), particularly on social media. I wanted to focus on my full-time job, husband, our home, and mentoring younger women in my community.

On top of that, I recently discovered, in addition to gluten, that I am also intolerant to even more foods, quite significant ones. Want details? Check out the new About Me section.

With the overwhelming news, I returned to my blog to help me be more proactive about what I buy, cook, and eat. (The good news is that there are people out there like me, and their blogs have been a comfort and inspiration to me.)

Now that Spring is in full swing, I decided to expand my herb garden, attempt to grow some vegetables, and even worm compost!


I was a busy little shopper earlier this month. Read on to see all the yummy ingredients that I got and a meal plan to boot.

Meal Planning | February 2014 (Part I)

What have I been up to the last month or so? I've been making a concerted effort to keep up on chores and started yoga again. And, spending more time with my husband <3. 

This week, I decided to go back on the Repairvite gut cleansing program for quick reboot for a few days. I should probably do it for at least five to seven days, but I just don't think I can commit. I don't even know how I survived the 30 day plan last year!

The reason for my detox revisitation is because I ate a non-gluten free sandwich on Saturday due to restaurant error. Plus, I overdosed on rice last week and, with all my baking, I've been eating lot of grains and sugar lately. I feel foggy; not as sharp. My neck & back muscles are sore. In general, I'm not feeling yippity skippity.

The Repairvite program that I do consists of the following:

Repairvite herbal & amino acid supplement (1 scoop powder, 2x/day) 

Strengthia probiotis (1 pill, 2x/day) 

GI-Synergy dietary supplements (3 pills, 2x/day)

You can buy these products on Amazon, but I highly encourage you to do the regimen & diet under the care of a healthcare professional such as a holistic doctor or nutritionist. The dose, frequency, and duration is different for each individual - typically determined by results of your blood work and symptoms. Refer to this brochure for details on the diet. 

Anyway, onto my very comprehensive meal plan. As you know I do CSA and Winder Farms. Last week, I gave Farm Fresh to You a shot. Suffice to say, I have a fully stocked fridge, so it's a must for me to stay on my meal plan over the next week or so.

South Coast Farms CSA Basket

1 bunch Red Chard
1 bunch Tatsoi 
1 head Cabbage
1 bunch Atomic Red Carrots 
1 bunch Cilantro
1 bunch Curly Parsley
2 bunch Beets
2 bunch Baby Turnips
2 Kohlrabi
2 Red Onion
1 Grapefruit
1 head Broccoli
3 Kiwi
2 Pears

Farm Fresh to You Box

1 bunch Amarosa Fingerling Potatoes  

1/3 bag Yukon Gold Potatoes 

2 extra large Sweet Potatoes

Meal Plan | Week of 12-29-13

This will be the last meal plan of 2013. Wow, I can't believe it!

Even with the holidays, I've been trying to stay on track with cooking at home. Since I have a couple days off this week, I'm going to go a little "all out," especially with the baking.

I bought my proteins from Sprouts. My CSA is still on break, so I'll be getting my produce from Winder Farms.

Organic Produce Box Items:
3 Apples
2 D'Anjou Pears
4 Kiwi
1 lb of French Fingerling Potatoes
1 Bulb of Fennel
1 Bunch of Carrots
Lettuce
1 Bunch of Broccoli I still have two heads of broccoli from last week, too. Any ideas aside from soup & roasting? Please comment below!

Pumpkin Spoonbread

Pumpkin Spoonbread - Baked

My eyes have been opened to the world of spoonbread. After I made this basic version, I decided to make a holiday version using pumpkin. 

Recipe from Bon Appetit Thanksgiving Edition

Here is my adaption for a less savory version of Bon Appetit's pumpkin spoonbread. It's a super moist cross between pumpkin pie & bread pudding. 

Ingredients

• 2½ cups whole milk
• ½ cup (1 stick) unsalted butter 
• 2 tsp kosher salt 
• 1 cup stone-ground yellow cornmeal  
• ¼ tsp ground nutmeg I grated my fresh from the nut
• 1 cup canned pure pumpkin purée Bon App recommends Libby's
• 3 large eggs, separated
• ½ tsp ground cinnamon
• ¼ tsp ground ginger  

For a sweeter version, add 1/4 to 1/3 cup sugar

Persimmon Cookies

A Little Persimmon Cookie

Persimmons are in season in the Fall, so I have been getting the Fuyu variety in my CSA basket every other week.

I like firm and crunchy fruit. So, when my persimmons start getting a little soft, I get a little sad.

About five years ago, a former co-worker told me about how she uses persimmons in bread puddings and cookies. I grew up eating persimmons, but haven't really seen them in baked goods.

With my mushy persimmons, I decided to make cookies for the first time in my life. Enough of the excuses for not baking, I needed an excuse to use my overripe autumnal fruit!

Just a note, persimmon cookies aren't really your idea of cookies. They are more like cookie-shaped muffin tops or non-custardy bread pudding bites. These "cookies" are soft and incredibly moist. They are the perfect bite for this season.

Before I share the recipe for the cookies, you'll need to prep persimmon puree in advance.

Meal Plan | Week of 12-22-13

Photo Credit: http://www.hdwallpapersinn.com/

My CSA is on break due to the holidays, so I'll be drawing my cooking inspiration for this week from my impromptu visit to Zion Market today and what I have in my pantry already.

Sunday

• Dine out at Pho 21 - spring rolls, pho well-done brisket I usually get rare steak (pho tai), but I was feeling adventurous.

Monday

• Bourbon-glazed ribeye steaks (marinade prepped day prior)

Tuesday - Christmas Eve

• Lemon oregano chicken (marinade prepped day prior)
• Next time, I will try this Bourbon Molasses Chicken Drumsticks

Wednesday - Christmas

• TBD  
• CSA is skipped this week, so I will get veggies & fruits through the Winder Farms' organic produce box

Thursday

• Gluten-free Sweet Potato Gnocchi (bake sweet potatoes earlier)

Friday

• Broiled Lobster
• Gluten-free Fresh Pasta (prepped day prior) with EVOO, tomato, basil, and Parm

Saturday

• Meat loaf Thanks, Lauren, for the recipe

Breakfast 

• Gingerbread Oatmeal variation
• Baked Blueberry Oatmeal variation

Dessert

• Gluten-free Carrot Cupcakes

Drinks

• Hot Toddy
• Ginger, lemon, honey tea
• Spinach & apple green juice

Do you have any special meal plans for Christmas week? Please comment below.

Cornmeal Spoonbread

As you know from a previous post, I've been cooking from a new gluten-free cookbook where I came across this recipe for spoonbread. It has minimal ingredients and I had all of them in my pantry already.

Interestingly, I've never heard of "spoonbread" before. (Blame it on my Southern Californian Asian-American upbringing)

Spoonbread is a moist cornmeal-based dish prevalent in the South. Although named a "bread", it's åcloser in consistency and taste to savory puddings, such as Yorkshire pudding. (Source: Wikipedia)

Below is my execution of Nicole Hunn's original book recipe. I recommend serving it with a savory meat dish with juices or sauce. Or, eat it the next day with some butter, or sweetened with honey or jam.

Oatmeal Banana Bread

The baking bug has officially bitten me for the first time in my life. (My sister, now a pastry chef, was the one who baked while growing up.)

I have been feverishly stocking up my pantry with baking essentials, and have been buying in bulk to save money in the long run.

So, what to do with the excessive amount of Bob's Red Mill Gluten-free Quick Cooking Oats from Amazon that I have? Oatmeal Banana Bread! I found this recipe on Bob's website.

Here's what I like about this spin on a classic:

• It has more texture due to the oats
• The flavor profile is mild as it doesn't have the usual spices like nutmeg and cinnamon
• Honey is used as a sweetener that gives it a sticky, caramelized exterior
• And, of course, it's gluten-free!

Meal Plan | Week of 12-15-13

South Coast Farms CSA | Fall Quarter Week 7

In this week's organic CSA box, I received the following:

• Baby turnips
• Radishes
• Fresh herbs including parsley, cilantro, and dill
• Oranges They are curiously yellow like lemons
• Grapefruits
• Fuyu persimmons
• Fuji apples 
• Spinach
• Arugula
• Rainbow Chard
• Spaghetti squash
• Potatoes I traded in a couple heads of lettuce to double my portion
• Onion
• Celery

Recipe Ideas

• Entrees
• Homemade Gnocchi
• Spaghetti Squash Lasagna with ground bison (instead of turkey)
• Flank steak I bought two (1.5-1.75 lb. steaks, each) from Costco
• Asian-style flank steak with sautéed rainbow chard
• Grilled flank steak with herb salsa verde
• Thai-style flank steak
• Flank steak with shallots and red wine sauce
• Sauces
• Herb salsa verde, or chimichurri
• Sides
• Brown butter baby turnips
• Rosemary & dill roasted carrots
• Spicy radishes
• Arugula salad with proscuitto and persimmons (see tweet below)
• Waldorf-ish salad (spinach, apples, walnuts)
• Breakfast
• Grapefruit brûlée
• Banana Orange Smoothie
• Desserts
• Orange Olive Oil Cake

Persimmons in your salad? Yes! Inspired by Bruno's (Brea). Fuyu, arugula, parm, prosciutto, lemon vinaigrette pic.twitter.com/S8I6QCOxLB
— Succulent Succotash (@asucculentblog) December 10, 2013

Gluten-Free Buttermilk Biscuits

Portioned Buttermilk Biscuits

My friend, Stella, gifted me Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap by Nicole Hunn for my birthday last month.

What to make for breakfast on a lazy Sunday morning? Buttermilk biscuits! Below is my interpretation of Hunn's gluten-free recipe to make these comforting discs of buttery goodness.

Asian Pickled Salad

Asian Pickles in Mason Jars

I am a fan of all things acidic, tart, and vinegary. This quick pickled Asian Salad is a great compliment to this hearty, salty Asian Braised Pork Shoulder dish. 

Ingredients

For the Salad

• 2 carrots, julienned
• 1 hothouse cucumber, sliced thinly, preferably on a mandoline
• 1 medium daikon radish, peeled, sliced in half lengthwise and sliced into thin half-moons, preferably on a mandoline
• 2 scallions, sliced thinly on the bias

Slow-Cooked Asian Pork Shoulder

Slow-Cooked Asian Pork Shoulder

I've been wanting to use my slow cooker more often as of late. But, to be honest, I am not fond of the traditional "Crock Pot" recipes. I find the traditional flavors of the usual chuck meat, potatoes, celery, carrots, and stock a little blasé.

So, anytime I see an interesting recipe for braised anything, I eagerly try to adapt it to the slow cooker.

On Secrets of a Restaurant Chef, Anne Burrell introduced an Asian version of a braised pork shoulder. Since I've gone gluten-free three months ago, my Asian food options have been limited. So, this was a perfect opportunity to 1) use my slow cooker 2) enjoy Asian flavors 3) try an updated slow cooker recipe.

Gluten-Free Potato Gnocchi

Gluten-Free Potato Gnocchi

I am a huge fan of Gordon Ramsay. My friend, Eugene, introduced me to his UK cooking show "Ultimate Cookery Course." 

I stumbled upon Ramsay's recipe for homemade potato gnocchi. In my great fortune, I had most of the ingredients on hand thanks to my CSA box. Below is my gluten-free adaption of this classic Italian pasta dish.

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

I had spaghetti squash for the first time last year at True Food Kitchen. Their Spaghetti Squash Casserole is a baked pasta dish, without...the pasta. The squash is slightly crunchy mimicking al dente noodles. 

What's great is you don't have to cut or grate the squash to get it this way. When it's cooked, it literally comes out as noodles. You can enjoy it as a pasta replacement.

My friend, Kelly, gave me the idea to bake my CSA winter squash with all the flavors of lasagna. Here's my version of a tasty carb-less Italian casserole:

Ingredients

• 1 medium spaghetti squash  
• 1 lb lean ground turkey I used 1.25 lb
• EVOO
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cans (14 oz. each) of diced tomatoes, undrained 
• Tomato paste, optional I made the mistake of draining the tomatoes, so I added in for flavor & color
• 1 tbsp Italian seasoning I used 1/2 tbsp dried oregano & 1/2 tbsp dried basil 
• 6 ounces ricotta cheese
• 1 large egg I took it out when I started cooking to bring it down to room temp
• 1/2 cup mozzarella cheese, shredded I used shredded Parmesan
• Salt & pepper to taste

Spiced Milk

Photo Credit: Glamour Magazine

Cold weather calls for hot drinks with warm spices. Here's a simple recipe that'll help you relax and sleep better, too.

Ingredients

• Milk of choice I used 2% Broguiere's Farm cow's milk
• Ground cinnamon
• Ground cardamom In an earlier post, I shared how to use them fresh from whole pods
• Ground nutmeg Just grate the whole "seed" over a microplane or fine grater
• Sweetener of choice such as agave or honey I used this thick, raw honey

Directions

1. Heat milk via desired method (stovetop, microwave, steamer/frother) I love using my Nespresso Aeroccino. Thanks for the gift, Esther!
2. Sprinkle spices into heat resistant cup to taste
3. Pour milk into cup, then stir
4. Add sweetener of choice, then stir
5. Enjoy!

In the words of Ina Garten, how easy is that?

How to Use Whole Cardamom

Whole Cardamom

It's a well-known fact that whole spices are superior to pre-ground ones because powdered spices can go stale quicker. When you grind spices immediately prior to use, you enjoy the benefits of fuller, fresher aroma.

Want to take it to a whole 'nother level? Toast whole spices on a sauté pan or baking sheet prior to grinding. It's similar to toasting nuts prior to use. It releases more flavor.

Even though working with whole spices is slightly inconvenient, the pay off is worth it.

I recently learned that warm spices like cinnamon, nutmeg (especially), and cardamom can promote relaxation and sleep. If you are (East) Asian-American like me, these spices might be foreign to you. But, if you enjoy Chai tea, you will like these spices.

Last week, after dining in Brea Downtown, my husband and I popped into World Market to browse. Coincidentally, they were having specials on spices. Score!


I have to admit, I did not know what to do with the whole cardamom. Let alone, it was my first time actually seeing it in person. So, I searched to Google for answers.

In a (nut)shell, you need to separate the cardamom seeds from the outer layer.

Here's how I made fresh, ground cardamom at home:

• Place cardamom pods on parchment paper Only grind what you need
• Fold paper over to cover pods and go over with rolling pin You won't need to use much pressure
• Separate shells from seeds
• Place seeds in spice grinder or mortar I used my Magic Bullet
• Grind until you get a fine, even texture

Enjoy in spiced teas or milks, baking, and cooking.

How do you use cardamom? Please comment below.

Meal Plan | Week of 11-27-13 & 12-1-13

South Coast Farms CSA Fall Basket

I must confess I've been MIA for the last month as I was celebrating a milestone birthday and, unfortunately and unrelated, I have been experiencing more-than-the-usual migraines (read, sleeping 10-12+ hours a day to cope). 

Now that I'm back in the groove of the daily grind, I'm feeling extra motivated to empty my overly-stocked fridge full of organic CSA produce and items from my usual grocery runs.

To make up for it, here are meal plan for two weeks.