Bo kho is Vietnam's answer to a hearty beef stew, and it's an absolute winter winner. Chunks of beef are braised until fork-tender in a broth spiced with lemongrass, star anise, cinnamon and a touch of annatto or paprika for that signature red-orange colour.
What makes it special is the way the French and Vietnamese influences meet in the bowl. Most families mop it up with a crusty baguette, banh mi style, though it's just as good ladled over rice noodles or steamed rice.
There's nothing tricky here, just a quick marinade, a good browning, and a slow simmer while the kitchen fills with the most incredible aroma. Leftovers are even better the next day.
