Spicy Beef and Carrot Stew (Bo Kho Ca Rot)

"My family loves this Vietnamese Stew. I got this from a Vietnamese cookbook but did some adjustments and modifications. May look complicated to make but really..it's so easy and delicious!! Try it and let me know what you think."
 
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Ready In:
6mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Combine the fish sauce, 5 spice powder, and sugar in a dish. Add the meat, coating well and marinate, refrigerate for 4 hours.
  • Heat together the oil, onions, garlic, and ginger in a heavy bottomed pot over medium-low heat. Cook ingredients, stirring often, until fragrant and golden about 10 minutes. Add the marinated meat into the pot.
  • Add the stock and cover the pot. Bring to a boil over med. heat. Add the lemongrass, star anise, cinnamon stick, chilies, and annato seeds/powder and simmer over medium low heat for 2 hours Add carrots and continue braising until the meat is tender. Skim off the fat and serve with noodles(any kind) or rice on the side.
  • Tip: To skim the fat, remove the vegetables and meat carefully. Place a double layer of paper towel in a sieve set over a bowl and strain the cooking liquid through the paper towels. You will get a clear and rich colored stock. Divide the meat and vegetables among 4 to 6 bowls and serve with rice on the side or put in noodles in the bowl.

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RECIPE SUBMITTED BY

I love to cook!!! I love to eat!!! Love to travel and do arts and crafts!
 
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