Tag Archives: Lemongrass

Bò Kho | Vietnamese Stewed Beef

Every Saturday growing up I would wake up to a big pot of food that would last the weekend. The two most popular pots of food that I would wake up to were Pho and Mi, but every once in a while I’d wake up to Bò Kho (Vietnamese Stewed Beef). Usually it would be a big pot filled with tons of stewing beef with large chunks of potatoes and carrots enjoyed with freshly baked bread. Admittedly, stewed beef was always my least favourite of the three. I decided that I would try giving the classic a bit of a facelift while trying to keep as much of what made the dish a classic intact.

Stewed Beef

Ingredients:

  • 1kg – Beef Brisket (cut into chunks).
  • 1.5 L – Coconut Water.
  • 1 large onion (diced).
  • 5 cloves garlic (diced).
  • 2 stalks lemongrass.
  • 1 stick cinnamon.
  • 2 roma tomatoes (peeled and diced).
  • juice of 1 lemon.
  • 2 tbsp fish sauce.
  • 2 potatoes (julienned).
  • 4 carrots (julienned).
  • Chives for garnish.

Method:

  1. Brown the chunks of brisket and reserve.
  2. In the same pot add the onions, garlic, lemongrass and cinnamon.
  3. Cook the onions until translucent and then add the tomatoes.
  4. Add the brisket back to the pot and cover with all the liquid ingredients (fish sauce, coconut water, lemon juice).
  5. Simmer for 2.5 hours.

Meanwhile:

  1. Cut carrots and potatoes into little matchsticks.
  2. Fry the potatoes until crispy and golden.
  3. Season with salt and pepper and toss together and reserve.

I like to sit the salad of potatoes and carrots on top of the beef stew. The crunchiness of the potatoes and carrots adds some textural contrast to the rich and succulent brisket. I finish the dish with chives here but you can toss any herb you want over this. My favourites include thai basil, thyme, and cilantro.

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Gà kho gừng sả ớt | Ginger and Lemongrass Braised Chicken Thighs

There is a first for everything. I’ve always been against recipes on my blog perhaps because there are millions of them already out there and that it went against my wanting to provide transferable cooking tips. However, I’ve decided that I can still give these tips regardless of a recipe inclusion. Alas, here it is:

Ingredients

  • 3 tablespoons fish sauce
  • 1.5 tablespoons sugar
  • 0.5 tablespoons lime juice
  • 6 cloves of garlic, finely diced
  • 2 lemongrass stems, finely diced (white part only)
  • 2 long red chillies, finely diced
  • 600g boneless skinless chicken thighs, cut into bite sized pieces
  • 300g young coconut juice
  • 20g salt
  • 3 tablespoons vegetable oil
  • 1 medium sized onion cut into wedges
  • cilantro sprigs to garnish
  • ginger to garnish

Braised Chicken

 

Prep:

Combine the fish sauce, sugar, and coconut juice and dissolve the sugar at a light simmer. Let cool and then squeeze in the lemon juice. Add half of the lemongrass, half of the garlic, half of the chilli and all of the chicken. Brine for 2-3 hours.

Cook:

Bring a large pan to medium heat. Add the vegetable oil and the remaining lemongrass, garlic, and chilli. Stir-fry for 30 seconds before tossing in the onion wedges. Sweat the onions and the reserve the contents of the pan in a bowl.

Strain the chicken before patting it dry. Make sure to keep the brining liquid. Bring the pan to a high heat and then seal the chicken for 2 minutes on each side, or until golden brown all over.

Now add in the brining liquid as well as the reserved onion, garlic, lemongrass, and chilli mixture. Cover and simmer until the liquid has reduced by half. This is going to be 5-10 minutes depending on how aggressive a definition you’ve attached to the word simmer.

Garnish with julienned ginger and sprigs of cilantro.

Braised Chicken

 

I use to have this growing up all the time. It wasn’t until I moved away that I realized how much I appreciated it. As the holidays draw near, I am struck with special holiday memories of traditions that only come around once a year. This came around on a weekly basis but I don’t appreciate it any less.

Tip: You may have noticed that I said to only use the white part of the lemongrass. The green part can always be steeped in hot water with a spoonful of honey to make the most delicious sweet lemongrass tea. It is a perfect accompaniment to this dish!

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