Members recipe 
Pasta & Noodles · Vietnamese
Bo Kho Beef Stew with Carrots over Rice Vermicelli
Chunks of beef braise slowly with lemongrass, star anise and a touch of tomato until spoon-tender, joined by sweet carrots and potatoes that drink up the curry-tinged gravy. Spooned over soft rice vermicelli and crowned with Thai basil, it is comfort food with a bright, herbal finish.
Test kitchen note: Brown the beef in small batches until deeply crusted; that browning becomes the backbone of the broth, so resist the urge to rush it.
Method 7 steps
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