Vietnamese beef stew (thit bo kho) is a fascinating dish that is arguably harder to make than pho. It is unique in the sense it is truly a hybrid of two cultures: French and Vietnamese.

Recipe:

Core Ingredients:

• 2 lb of lean chuck
• Carrots
• Medium Onion

Ingredients for Marinade:

• 2 tablespoons of sugar
• 2 tablespoons of curry powder
• 2 tablespoons of freshly grated ginger
• 4 chilli peppers diced.  The more you use, the spicier it is
• 5 cloves of garlic minced
• 3 tablespoons of fish sauce
• 2 teaspoons ground cinnamon

Ingredients for Stock:

• 2 stalks fresh lemon grass, bruised
  
• 4 cups of water
  
• 4 star anise
• 6 tablespoons of tomato paste
  
• 2 tablespoons of annatto seeds (achiote)

Ingredients for dipping and garnish:

• licorice basil (or italian basil)
• lime
• salt
• pepper

Prep Directions:

• Cut meat into 1 inch cubes
• Peel carrots and slice diagonally (exposes more surface area for cooking)
• Dice one medium onion
• Grate 2 tablespoons of ginger
• Dice 4 chili peppers
• Mince 5 cloves of garlic
• Grate 2 teaspoons of fresh ground cinnamon (or buy pre ground)
• Cut the lemon grass for the white part only, and bruise with a heavy object (a pestle will work)
• Marinate beef with 2 tbps of sugar, 2 tbps of curry powder, 2 tbps of ginger, chili, garlic, 3 tbps of fish sauce, and 2 tsps of cinnamon for 30 minutes

Prep Annatto Oil:

• Get out a medium frying pan and fill with olive oil
• Stir fry over medium heat 2 tablespoons of annatto seeds
• Drain oil into a bow, discard the seeds

• Brown the beef in a wok
• Add 4 cups of water
• Add lemon grass
• Add star anise in a tea strainer or cheese cloth
• Add 6 tablespoons of tomato paste
• Add annatto oil
• Bring to a boil
• Drop to a simmer
• Transfer contents to a stock pot or slow cooker
• Cook for 2-3 hours, until beef is tender (if using top round, check after 45 minutes)

Serving:

• Serve with bread or rice over basil
• Prepare a dipping sauce of salt, pepper, and lime (optional)