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 | 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!

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.

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?

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.

Meal Planning ~ Week of 10-6-13 (Part 2)

Meal Plan

I never got around to posting this as I was dragging my heels on finding all the photos for these meals. I finally got around to it for some proper show-and-tell. This is for the latter half of the week. For the first part of the week, check out my earlier post. 

Wednesday CSA Pick Up Day

• Dinner
• Cauliflower soup (see photo above): Cauliflower and onions cooked in chicken stock, combined in blender, add seasoning to taste

Thursday

• Breakfast
• Extra large roasted yam - 400F for 1hr 15min (made night prior)
• Green Juice 
• Lunch
• Salad - Carrot top pesto chicken thighs, green leaf lettuce, red onion, cucumber, avocado, balsamic dressing
• Dinner
• Pan-friend pork belly (purchased from Hana Butcher Shop)
• Korean ssam with red leaf lettuce
• Roasted buttercup squash soup  
• Dessert
• Healthy Chocolate Mousse (see photo below): Avocado, milk of choice, unsweetened cocoa powder, sugar (if desired)

Friday

• Lunch
• Thai Shrimp Salad at Tender Greens with co-workers
• Modifications: No Thai dressing (due to fish sauce), sub with lemon vinaigrette; no peantus; no crostini
• Dinner Lobster party at our friend's place! Our friend, Mike, caught these California lobsters (as opposed to Maine lobster) in Long Beach 
• Lobster was prepared by baking with butter & garlic, as well as breaded & deep-fried for my non-GF friends
• Organic Roasted Acorn Squash Salad - Roasted acorn squash, sliced persimmons, romaine lettuce, red onions in balsamic vinaigrette

Look at this HUGE tail! Doesn't it make your mouth just water? It was definitely a succulent meal.

Average vs. Extra Large Tail

Mini Me

Hope you enjoy these recipes!

South Coast Farms CSA Week 7

Summer Week 7 

Last Week's Basket

This is the last basket of Summer. Here is what I got in my 2nd CSA organic basket:

• Veggies
• 1 bunch of extra large rainbow chard
• 1 bunch celery
• 2 gold ball squash (round)
• 2 yellow zuccini
• 1 basket orange grape tomatoes So sweet, like candy. I loved these. 
• Fruits
• 1 bag of red grapes
• 4 pluots
• 1 pear
• 2 grapefruits (1 from trade in)
• 4 apples
• 4 persimmons (2 from trade in)
• Starches
• 4 russet potatoes
• 1 butternut squash
• 1 large yam 
• 2 small sweet potatoes

Note:  I traded 2 yellow squash and 2 pears.

Stay tuned for my meal plan summary of how I used all this amazing produce. 

Buddha's Hand

Buddha's Hand

Frieda's Specialty Produce kindly sent me a Buddha's Hand fruit to try. Kind of timely around Halloween, right?

I actually first saw it in New York on vacation. I had no idea what it was. It looked like an alien fruit!

Contrary to what you may think, this fruit is not "new" or a hybrid; it's actually one of the oldest citron fruits originating from China. You can find them at speciality stores like Dean & Deluca and Whole Foods. If you see it, don't be scared! Give it a shot.

Gluten-free Fish Sauce

Panix

It has been over 45 days since I've gone gluten free. Overall, I think the transition has been pretty smooth, but I have had my share of breakdowns especially when I tried to eat out with my family and friends at local Asian restaurants--the authentic, mom & pop shop kinds. Staff is not always knowledgeable, nor are they keen on being accommodating.  

My worst dining out experience was going to BCD with my in-law's. (I'll be writing a restaurant review later). Hence, my Instagram post saying that it sucks to be Asian & gluten-intolerant. 

While I quickly discovered gluten-free soy sauce (typically called Tamari), it took me much longer to find gluten-free fish sauce. I thought I wouldn't be able to enjoy Thai food again.

What is fish sauce anyway? 
It's a strong briny sauce made from fermenting anchovies, water, and salt. It's a key ingredient in East & Southeast Asian foods. 

• Vietnamese - nuoc mam
• Thai - nam pla 
• Korean - aekjeot  
• Philippines - isda

A few years ago, I saw a cool documentary on Extreme Cuisine hosted by Jeff Corwin on the making of fish sauce. 

Finding the right fish sauce
Prior to my G-free days, I bought the Viet Huong Three Crabs fish sauce based on my research for a Thai green papaya salad (som tum) recipe. I didn't realize that this brand was NOT gluten-free after the fact. Look for an inconspicuously labeled ingredient called "hydrolyzed vegetable protein," translated as wheat protein.

When I found out I was gluten intolerant, I purged my kitchen of all gluten-containing items including the incomparable condiment, fish sauce.

I haven't had much Asian food since my confirmed diagnosis. Unfortunately for me, my favorite Asian dishes almost always include fish sauce, which, in turn, contains gluten.

• Korean Kimchi - depending on brand of fish sauce used to season
• Vietnamese Pho - broth & condiments 
• Som Tum - salad dressing 

Gluten-free Brands
Below are some gluten-free brands I found online. While I feel comforted in knowing that I can try to replicate Asian dishes at home, I wish that I could still go out to eat like I used to. Now that I am more familiar with brands, I can ask restaurants what brands they use.

Squid (Thai)

According to my friend, Connie, this is the best fish sauce because its extra smelly.

Three Shrimp (Thai)

Lighter in taste compared to the above brand.

Red Boat (Vietnamese)

Check out this video tour hosted by Spike Mendelsohn (as seen on The Next Iron Chef & Top Chef).

Three Ladies (Vietnamese)

Rufina (Filipino)

Thai Kitchen (American)

I think Thai kitchen products are "Americanized," and probably not the most authentic. 

Where can you buy fish sauce?

• Local American grocers depending on your neighborhood demographic 
• My local Albertson's in Fullerton has a dedicated Korean section with soju, laver, kimchi, etc.
• 99 Ranch
• Vietnamese markets in Westminster, CA
• Korean Markets: Han-Nam Chain, Zion, H-Mart, Arirang (AKA AR Mart)

Help me buy the best one. Please vote!

What is your favorite gluten-free fish sauce brand?
	Red Boat
	Rufina
	Three Ladies
	Three Shrimp
	Squid
	Thai Kitchen
pollcode.com free polls

Citrus Herb Roasted Chicken

Citrus Herb Roasted Chicken Thighs

I have been cooking organic chicken thighs once a week lately. The easiest way to cook them is to roast them in the oven. I winged a recipe today based on my vague memory of something I cooked back in February.

Earlier this year, I made this whole roasted chicken to celebrate birthdays for our friends, Ariel & Josh, based on this recipe.

Uncooked

Roasted

I've grown tired of the usual savory marinades including Herbs de Provence, sweet & spicy, and lemon garlic. I wanted something brighter for my skin-on, bone-in organic chicken thighs on Sunday night. It just so happened that I had an organic tangelo, fresh mint, and Italian parsley on hand. 

Meal Planning ~ Week of 10-6-13

We finished almost everything in our first CSA basket in less than a week! So, my husband and I went to Sprout's for a Sunday morning grocery run.

Here's my meal plan for the next few days:

Sunday 

• Breakfast - Creamy Carrot Smoothie 
• Lunch - Gluten-free mild Italian pork sausage with caramelized organic onions atop bed of organic spinach 
• My husband hosted brunch for his friends
• Gluten-free pancakes with fresh banana, blackberries, and raspberries
• Fried bacon & scrambled organic eggs
• Orange juice and French Press coffee (Nordstrom Anniversary blend)
• Dinner 
• Citrus herb roasted organic chicken, roasted organic green beans, and organic spinach (Recipe to come later this week)
• Salad dressing - Organic shallots, white balsamic vinegar, champagne vinegar, and EVOO
• Roasted green beans - Toss beans in salt, pepper, EVOO. Roast in oven at 450F for 15-20 minutes.

Citrus Herb Roasted Chicken Thigh (uncooked)

Grilled Chimichurri Shrimp

Grilled Chimichurri Shrimp Recipe

Serves: 2-3

• 1 pound fresh shrimp, peeled & deveined I used white Mexican shrimp 15U from Whole Foods. $20 for one pound. I calculated that each person would get about five shrimps.
• 2 small bunch organic fresh parsley leaves You can use either Italian flat leaf or curly.
• 2-3 cloves organic garlic
• 2 tablespoons dried oregano Fresh oregano is extremely strong and changes the flavor profile. I prefer dried. 
• 1/4 cup red wine vinegar
• 1 cup organic EVOO
• 1 large organic lemon, juiced
• Kosher salt and freshly ground black pepper
• Red pepper flakes to taste Peppers are not approved on the Repairvite safe list. Shhh, I cheated.

Here is the inspiration recipe from Giada De Laurentiis.

Roasted Acorn Squash

The only squashes in my vocabulary used to be butternut and Japanese Kabocha. I had my first experience with acorn squash earlier this week.

Acorn squash got its name because, well, it looks like the shape of an acorn. It's predominantly green. To pick a ripe acorn squash, find one that is firm with a dark orange spot (pictured at top).

Since I have never eaten or cooked acorn squash before, I decided to roast it. Roasting is my fav technique lately (read, lazy). To flavor it, I decided to season with curry powder & salt to balance out the inherent sweetness.

Based on my taste test, acorn squash is indeed a mildy sweet, slightly fibrous variety. It's quite similar to the Kabocha.

Roasted Curry Acorn Squash Recipe

Meal Planning ~ Week of 9/15/13

Today, I went to the Brea Farmers Market & Mother's with my hubby. Our priority was to buy fresh and organic produce. We also "splurged" on some artisanal teas.

While I'm on the Repairvite detox, I cannot have any caffeinated drinks. I have been craving tea lately as I have been watching my co-workers enjoy their K-Cup coffees.

We bought the teas from this local tea vendor. We got two gift-sized packages of honey chamomile ($4) and Rooibus Chai tea ($6). I am so excited to try this chocolatey herbal Chai (I will ignore that chocolate has some caffeine).

Meal Plan

My problem is that I always buy produce and "snacks," but don't get proteins for main dishes. I like to buy my meat/poultry/seafood fresh (like, same day fresh). I have been so sick of chicken lately. When I am indecisive about my proteins, I tend to ignore them altogether. 

Anyway, I created a game plan below of how I'm going to use what I bought, but, ironically, don't have many actual meals planned for the end of the week.