Bo kho

Method

Heat oil in a large, heavy-bottomed pot over medium-high heat and sear the beef in batches until deeply browned on all sides, then set aside. In the same pot, fry the shallots, garlic and ginger until fragrant, about 3 minutes, then add the tomato puree and stir for 1 minute. Return the beef to the pot with the star anise, cinnamon, lemongrass, stock, fish sauce and sugar, then bring to a boil. Reduce heat to low, cover and simmer gently for 90 minutes until the beef is tender. Add the carrots and daikon radish, then continue simmering for a further 30-40 minutes until the vegetables are cooked and the sauce has thickened slightly. Taste and adjust seasoning with salt, pepper and additional fish sauce or sugar as needed, then serve hot in bowls with steamed rice.