Traditional Vietnamese Bo Kho Recipe

Bo kho is a delicious Vietnamese beef stew, fragrant with lemongrass and cinnamon. When the meat is fork tender. Serve it with rice, rice noodles or a freshly baked baguette. #vietnamesefood #vietnam #bokho
INGREDIENTS
4 lbs beef short rib
1 lb beef tendons3 lbs beef shank
MARINADE
1 package of Vietnamese Beef Stew Seasoning (bo kho seasoning)3 tbsp soy sauce
2 tbsp sugar 2 tsp salt
1/4 cup chopped lemon grass
For the rest of the Stew
* 1 jar (8 oz) of Vietnamese Beef paste
* 3 tbsp cooking oil
* 1 can (6 oz) tomato paste
* 3 tbsp chopped garlic
* 1 chopped onion
* 4 tbs sugar ( add to taste)
* 1/4 cup ginger
* 1/4 cup chopped lemongrass
* 3 stalks lemon grass
* 6 pods star anise
* 5 bay leaves
* 2 cinnamon sticks
* 3 (32 oz) Beef broth
* 2-3 oz of water
* 3-4 tbsp fish sauce ( add to taste )
* 1 small bag carrots
* Rice noodles (Bun)
* jalapeños
* lemon
* Thai basil
* Green onion
INSTRUCTIONS
* First clean and cut the meats
* marinate all the beef. Combine the beef with the soy sauce, salt, sugar, lemon grass and the Bo Kho seasoning until each piece are evenly coated. Cover and Marinate for 30 minutes.
* Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Brown the short ribs and remove.
* Add the onions, garlic, ginger and chopped lemon grass and cook until translucent. Then add all of the beef tendons to the pot.
* Stir and cook uncovered for 5 minutes. Add the beef broth ,star anise, bay leaves , cinnamon sticks, lemon grass sticks, tomato paste, Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 30 hour
* Add in the rest of the meats. Add water to cover the meats. Cook for an hour or until all meat and Beef tendon are tinder
* After an hour has passed, then add the carrots. Simmer for another 40 minutes.
* To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
* Garnish with Thai basil, green onion, and raw onion, and serve with some lime wedges on the side.
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