Below is the rough template for Bo Kho, Vietnamese lemongrass stew, as compiled from various recipes. No right way to do it apparently, but the basic procedure falls between a basic indian curry and French stew, sometimes with the beef cooked in broth alone and then the aromatics added later. The lemongrass can be quickly fried to bring out the aroma or added at the end for a fresher taste. These digressions are always interesting and fun to experiment with.
Bo Kho
Beef Marinade
1.5-2.5 lbs of chuck, shank, and tendon
2 tbsp sugar, either rock, brown, or palm
1/2 tsp ginger, minced
1/2 tbsp 5 spice powder
soy sauce, hoisin, oyster, fish sauce
1 tbsp annato oil*
Paste/Stir Fry
1 tbsp madras curry powder, predominantly flavored by star anise (around 3), cinnamon, bay leaf1 dried red chili, or chili flakes
1/2 tbsp ginger, minced
5 garlic cloves
1 large onion or shallots, diced
Broth
1 fresh tomato or 1 tbsp paste, ketchup or canned crushed tomatoes
2 lemongrass stalks, white parts bruised and trimmed to 4" lengths and tied for easy removal
beef, chicken stock, or coconut water
carrots, large chunks
seasoning: soy, salt, sugar, fish sauce
Toppings
sweet onion, sliced and soaked in water, or fried shallots
green onion, thinly sliced
basil or cilantro
lime
Chinese Salted Egg Meatloaf
1 lb ground pork, and a little bit of minced pork belly. Have the butcher grind up some fine.
1 tbsp rice wine
white pepper
soy sauce
sesame oil
2 salted chicken eggs or 1 salted duck egg
1 tbsp of chicken stock
1/2 tbsp cornstarch
pickled mustard greens, diced
3 green onions, white parts sliced, green tops reserved for garnish
optional: dried shiitake mushroom, shrimp or scallop. Soaking juice incorporated. Chinese sausage. Water chestnut.
The texture of the meatloaf should be slightly more moist than you would expect. Add egg or liquid as necessary. Steam gently for 30 minutes or so until the pork is cooked through.
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