Bò Kho (Ragoût de bœuf vietnamien)

Marinate the beef

In a large bowl, combine the beef cubes with the minced lemongrass, half the garlic, half the shallot, fish sauce, sugar, five-spice powder and pepper. Mix well with your hands so every piece is coated, then let it sit for at least 30 minutes at room temperature, or covered in the fridge overnight for deeper flavour.

• 1.2 kg beef
• 2 stalks lemongrass, minced
• 3 cloves garlic
• 1 shallot
• 3 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp five-spice powder
• 1/2 tsp pepper

✅ C'est prêt quand : the beef looks glossy and every piece is coated in the marinade

Sear the beef

Heat 2 tablespoons of the oil in a heavy pot or Dutch oven over high heat until shimmering. Sear the beef in batches, without crowding the pot, turning until browned on all sides; it should still be raw inside. Lift the beef out and set it aside — this browning builds the deep flavour of the stew, so don't rush it or skip it.

• 2 tbsp oil
• 1.2 kg beef (marinated)

✅ C'est prêt quand : the beef is browned on all sides but still raw in the centre

Build the aromatic base

In the same pot, add the remaining oil, remaining garlic, remaining shallot, ginger, tomato paste and annatto oil. Stir constantly over medium heat until the mixture is fragrant and the oil has turned a warm red-orange; watch it closely so the garlic doesn't burn.

• 1 tbsp oil
• 3 cloves garlic
• 1 shallot
• 1 thumb-sized piece ginger
• 2 tbsp tomato paste
• 1 tbsp annatto seed oil

✅ C'est prêt quand : the oil is fragrant and tinted red-orange

Simmer the stew

Return the beef to the pot along with the bruised lemongrass pieces, star anise, cinnamon stick, bay leaves, beef stock and salt. Bring to a boil, skimming off any grey foam, then lower the heat to the gentlest simmer, cover, and cook, stirring occasionally, until the beef is tender. This slow, low simmer — not a hard boil — is what keeps the meat juicy instead of stringy.

• 1.2 kg beef (seared)
• 2 stalks lemongrass, bruised
• 4 star anise
• 1 cinnamon stick
• 2 bay leaves
• 1 litre beef stock or water
• 1 tsp salt

✅ C'est prêt quand : a piece of beef is easily pierced with a fork but still holds its shape

Add the carrots

Stir in the carrot chunks and continue simmering uncovered until they are tender but not mushy and the broth has thickened slightly and turned a rich orange-red. Carrots go in later than the beef so they keep some bite and don't turn to mush.

• 4 medium carrots

✅ C'est prêt quand : the carrots are tender when pierced and the broth coats the back of a spoon

Season and serve

Taste the broth and adjust with a little more fish sauce or sugar if needed. Fish out and discard the star anise, cinnamon stick, bay leaves and lemongrass pieces. Ladle the stew into bowls and serve hot with crusty bread or rice noodles, fresh herbs, lime wedges and chili on the side.

• to serve bread or rice noodles
• to serve Thai basil and cilantro
• to serve lime and chili