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!

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.

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!

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 Planning ~ Week 10-27-13

Last week was a blur. I don't even remember what we ate! It was a non-CSA week and there was a mix-up with my Winder Farms order, so I didn't get my organic produce box delivery. As a result, we didn't have much in the fridge or pantry.

This week, we made a trip to Costco for proteins and got our CSA box on Wednesday. A fully stocked kitchen makes my meal plan even more important.

Here is the game plan for the week:

Sunday

• Brunch - Out with girlfriends
• Buckwheat pancakes from Early Bird Cafe This is pretty much the only gluten-sensitive item on their entire menu. 

Early Bird Cafe Buckwheat Pancakes

• Dinner - Argentine BBQ Party at Ariel's
• Asado steaks chorizo sausages from El Gaucho cooked to perfection by grill master Ariel
• Choripan My non-NCGS friends ate the chorizo with French bread as a sandwich 
• Grilled red onions You'd be amazed at how sweet and addicting these are. Just lightly salted and oiled, then grilled over Mesquite coals. 
• Chimichurri I am known to bring fresh herb sauce to BBQs, especially South American ones. My original inspiration from chimichurri was from this recipe, but I make it so often now I just wing it each time. This time around, I made it with:
• 3 small bunches flat leaf Italian parsley
• 3 tbsp dried organic Oregano flakes (fresh dried from my herb garden)
• 1/4 red wine vinegar
• 3 cloves organic garlic
• Juice from 1 lemon
• A few sprinkles of red pepper flakes
• Salt & pepper to taste
• EVOO to desired consistency I like it as a thick dressing; between the viscosity of a paste and a runny mixture.
• Dessert - Layer Cake Bakery
• Mini cheesecake with gluten-free graham cracker crust Pretty good
• Coconut macaroon cookie

My Plate

The Argentine Grill

Layer Cake's GF Cheesecake

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. 

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

Fruit Syrups

Unsweetened Blueberry Syrup

Unsweetened Blueberry Syrup 

Source: Whipped

• 2 cups fresh blueberries
• 1/4 cup

Put blueberries and water in a medium sauce pan and crush the berries with a potato masher. Bring to a boil and then lower to medium heat and simmer for 15 minutes. Strain the berries and return the syrup to the pan and cook for another 10 minutes to reduce and thicken the syrup. Remove from heat and cool.

Note: This recipe did not include any sugar since I used it in a cocktail with simple syrup. You can also enjoy this syrup over pancakes or yogurt. 

Whiskey Sour with Thyme and Blueberry

Credit: http://whippedtheblog.com

I made cocktails when our friend, Mike, came over last week to hang out with my husband and me. I knew I wanted to make a whiskey sour with thyme simple syrup.

I started Googling and came across this interesting recipe for a Bourbon Blueberry Thyme Cooler. I had bourbon in my pantry and fresh thyme from my herb garden on hand. And, luckily, I had just bought a large container of fresh blueberries, so it was the perfect opportunity to use the excess.

Whiskey Sour

My husband and I like to host and entertain, so we always have a minimum stock of red, white, and sparking wines; beer (including his favorite IPAs); and hard liquor. 


Our spirit of choice is brown. Our favorites include Jameson Irish Whiskey & Bulleit Bourbon.

My simple go to cocktail is a whiskey sour. It's refreshing and slightly sweet, which can enjoyable for even those without an "old man" palette.

Simple Syrups, Simplified

Thyme-infused Simple Syrup
Note: Brownish color from raw sugar.

Simple syrup, quite simply, is liquid sugar. It's great to use in cocktails, iced tea, or coffee drinks. It dissolves easily; giving you blendable sweetness, without the granular texture of sugar.

You can buy it, but it's easy to make at home (and, cheaper). Just remember the 1:1 ratio - equal parts sugar & water. It lasts up to 2-4 weeks in the fridge. I make just enough for each time I need it, but you can always make more and store it for future use. 

Basic Recipe

1/2 cup
1/2 granulated sugar

Combine ingredients in small saucepan and bring to boil. Reduce heat and simmer for 10 minutes until mixture thickens, stirring occasionally. Remove from heat to cool. Strain, if desired.

Tip: I like to put the finished syrup in a mason jar (since these containers can tolerate hot temps) and stick in fridge or freezer to speed up chilling time. 

Now that you know the basics, let's add some interesting flavors...

Homemade Hot Sauce

Homemade Hot Sauce

Another employee sale from from Frieda's. Thanks, Hanna! The last time my friend let me shop with her friends & family discount, I made some healthy, fresh recipes from the specialty produce.

Hanna dropped off a 10 pound box of Fresno chili peppers. That weighs as much as my dog! What do with them?!


I don't typically use fresh peppers in my cooking. Not because I am against heat; I just don't find the need to use them. For kick, I frequently use crushed red pepper or cayenne.

The peppers were not very fresh (hence the flash sale), so I Googled food blog recipes for applications that would not be successful with semi-fresh ones. 

I came across a recipe for homemade hot sauce. Since, we were grilling meat for dinner, it was the perfect opportunity to multi-task the grill.

Oven-Roasted & Herbed: Portobello Mushrooms & Potatoes

Oven-roasted Portobello mushrooms, oven-roasted herb potatoes, and sautéed kale

On Tuesday, I stuck to my meal plan. I wanted to oven-roast the organic produce I brought from Sprouts. I made multiple sides to eat as a small, healthy meal.

Recipe: Oven-roasted Portobello Mushrooms

• Organic Portobello mushrooms caps (2) You can fit up to six large caps on a sheet tray
• EVOO
• Salt & Pepper
• Fresh thyme sprigs
• 1-2 cloves garlic, finely chopped

Steps:

• Pre-heat oven to 400 F.
• Place mushroom caps on sheet tray. Drizzle generous amounts of EVOO on both sides.
• Finely chop (2) sprigs of time and sprinkle on caps. Add garlic.
• Lightly salt & pepper.
• Optional: Place any remaining sprigs of thyme directly over the caps to infuse flavor. I also lightly sprinkled Herbes de Provence.
• Cook in oven for 15 minutes.  

Recipe: Oven-roasted Herb Potatoes

• 12 small roasting potatoes (Tip: Use Yukon Gold potatoes for roasting. The ones I bought were labeled "small yellow potatoes")
• EVOO
• Salt & Pepper
• 2-3 fresh rosemary sprigs, leaves removed & roughly chopped
• 3-4 large cloves garlic, finely chopped
• Optional: Fennel seeds

Steps:

• Pre-heat oven to 400 F.
• Slice potatoes into quarters. If some pieces are larger, you can cut again into eights. Add to sheet tray.
• Sprinkle chopped rosemary & chopped garlic onto potatoes. 
• Drizzle very generous amounts of EVOO. Season with salt & pepper. Add any other additional herbs you like. 
• Cook for one hour in middle rack. After 30 minutes, toss the potatoes around. 

Note: The garlic burned in this recipe, so you can lower heat to 375 F, sauté the garlic separately and add to potatoes later, or add crushed gloves with skin on for aroma. 

Recipe: Sautéed Kale

• Organic Lacinato Kale This is the flat one, not the curly one that looks like parsley. 
• EVOO
• Salt & Pepper
• 1 cup chicken stock
• 1-2 tablespoons red wine vinegar

Credit: Inspiration recipe by Bobby Flay

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Meanwhile, take the kale greens off the center stalks. 
• Add the garlic to pan and cook until soft, but not colored. I omitted this from my recipe since my other two oven-roasted veggie dishes were using garlic. 
• Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
• Optional: Add toasted, roughly chopped nuts. For added protein and a textural component, I used Marcona Almonds.

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Note: The portions of the entire meal (picture at top) were small, so I made a small bowl of gluten-free pasta for my husband and myself afterwards.
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What are your favorite vegetarian sides?