This stew is so popular that practically every Viet cook has his or her own version. I have read recipes that call for curry powder, annatto seeds, tomato paste, and beer. But this is how my mother learned to make bò kho decades ago. Although in Vietnam it is traditionally eaten for breakfast, here in the States it has become lunch or dinner fare in the Vietnamese American community. It may be served in shallow bowls with warm French bread for sopping up the flavorful sauce, or it may be spooned over rice or wide rice noodles (bánh pho). The addition of chopped Vietnamese coriander or Thai basil leaves is something that my parents picked up when we lived in Saigon. Also, despite the name, this is not a kho dish. Here, kho means “to simmer” or “to stew.” No caramel sauce is involved. Traditionalists like to use the boneless beef shank sold at Chinese and Viet markets for this dish, which they cook for hours to yield a chewy-tender result. Once in the States, my family switched to beef chuck, which is flavorful, suited to long cooking, and more readily available.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
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Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.