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.
- 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.
- Brown the chunks of brisket and reserve.
- In the same pot add the onions, garlic, lemongrass and cinnamon.
- Cook the onions until translucent and then add the tomatoes.
- Add the brisket back to the pot and cover with all the liquid ingredients (fish sauce, coconut water, lemon juice).
- Simmer for 2.5 hours.
- Cut carrots and potatoes into little matchsticks.
- Fry the potatoes until crispy and golden.
- 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.