Bo Kho

One of my favorite Vietnamese dishes growing up, so I finally decided during my snow day to try making it myself! (And I have to admit, it turned out awesome!) Bo Kho is usually eaten as a stew with some airy French baguette pieces to dip in the stew. Sometimes folks eat it as a noodle dish (think Pho), but I prefer it with the bread. 

INGREDIENTS

- 2-3 pounds bone-in beef cut (this time around I used two large pieces of beef shank, and some short ribs that were on sale)

- 3 tsp madras curry powder

- 3 tsp Chinese five spice powder

- 3 stalks lemongrass (or lemongrass purée if you can't find fresh stalks at the store)

- 2-inch knob ginger, cut into big slices

- 1 stick of cinnamon
- 3 star anise
- 1 bay leaf
- 2 tbsp fish sauce
- 2 tsp salt
- 6-oz can tomato paste
- 2 carrots, cut into 2-inch chunks
- 3 potatoes or more, cut into 2 -inch chunks
- 1 cup pearl onions, or 1 large onion, cut into 2 inch chunks

1) Season the beef with some curry powder, five spice powder, and if you're using lemongrass paste, some of that. (If you're using lemongrass stalks, don't worry about this step.)

2) In a large Dutch oven, brown the beef in small batches in some olive oil. 

3) Remove the beef and set aside.

4) Toss the potatoes, onions, and all the remaining ingredients into the same Dutch oven. (Be sure to scrape up all the brown pieces from the bottom of the pan.) 

5) Add back in the beef and fill the pot with water so that the beef is covered, (about a 3/4 full pot.)

6) Let simmer for three hours.

7) Toast the baguette and serve with the dish!