While my father’s family hails from northern Vietnam, he and my grandmother, Ah Ma, regularly indulged in the culinary delights of southern Vietnam, particularly savoring dishes like bò kho, a traditional Vietnamese beef stew. Throughout my upbringing, I developed a profound appreciation for the intricate flavors present in bò kho, courtesy of its exquisite blend of star anise, lemongrass, and fish sauce. The harmonious interplay of these three ingredients imbues the stew with a rich depth of flavor and a tantalizing aroma. For those who enjoy a bit of heat, bò kho can also be infused with spiciness through the inclusion of chilies in the broth or a side of Thai chili peppers.
One can elevate virtually any beef stew recipe by incorporating the flavorful components that define bò kho. While preparing more conventional Western-style beef stews, which often erred on the side of blandness or excessive sweetness due to the reliance on ingredients like onions and carrots, I found that infusing the broth with bò kho elements brought a remarkable transformation.
Three key ingredients play pivotal roles in enhancing the flavor profile of a beef stew: star anise contributes a fragrant essence alongside subtle peppery notes and earthy undertones, fish sauce intensifies the umami essence of the stew, serving as a reliable enhancer, and lemongrass imparts a citrusy fragrance and herbaceous quality. When combined, these three components have the power to elevate almost any beef stew to new culinary heights.
To imbue your beef stew with a Vietnamese flair, begin by using your preferred beef stew recipe as a foundation. There are several methods to infuse the lemongrass, fish sauce, and star anise into the dish. One approach involves marinating the beef with minced lemongrass and fish sauce, reserving two to three star anise pods to directly incorporate into the broth. The minced lemongrass can be ground into a paste using a mortar and pestle or a small food processor, with the marinade later added to the broth.
Alternatively, you can slice the lemongrass stalk into sections and add it to the broth alongside the star anise. Towards the conclusion of the cooking process, introduce the fish sauce, starting with approximately one tablespoon and adjusting according to taste preferences. Before serving the beef stew, remove the lemongrass stalks and any remnants of star anise for a smoother dining experience.
Having imparted a Vietnamese touch to your beef stew, consider serving it with steamed white rice as a departure from the customary accompaniments of bread or mashed potatoes. For aficionados of spicy cuisine, a garnish of Thai chili peppers or a dash of sriracha can provide an additional kick of heat. As you savor this culinary creation, may it bring a sense of warmth to your dining table akin to the comfort it has bestowed upon mine.
Each delectable spoonful of bò kho
