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The ultimate comfort food, usually served for breakfast in Vietnam as it is spicy and sensual with star anise, cumin, cloves and chilli to wake any senses. Bò Kho is usually eaten with a fresh baguette, the sauce is perfect for dipping and scooping or it can also be served over cold flat rice noodles (hủ tiếu) or vermicelli (bún) with beansprouts, plenty of fresh herbs and the essential squeeze of lime for a perfect fresh zingy balance.
Vietnamese food is brilliant at being light and fresh. Despite the richness of the stew, it is contrasted and balanced with fresh, crunchy ingredients - making every morsel tasty and diverse!
This beef stew must have been inspired by the French boeuf bourguignon! as it is slowly cooked with all its ingredients humming away. Water or coconut juice is usually used but I decided to add cider which seemed to work perfectly. If you were going to use coconut juice, then add less sugar as the juice is usually sweet already. READ MORE HERE