Lau Bo (Vietnamese Beef Stew)

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 1 large onion, halved
• 4 cloves garlic, smashed
• 3 stalks lemongrass stalks (white part only), cut into 2-inch pieces
• 3 whole star anise pods
• 3 tbsp fish sauce (nuoc mam)
• 1 tbsp brown sugar
• 4 cups beef broth
• 1 lime + handful herbs lime (juiced), fresh cilantro, and scallions for serving

Instructions

1. 1

   Pat beef dry with paper towels. Season generously with salt and black pepper.

2. 2

   Heat 2 tbsp oil in a large heavy pot over medium-high until shimmering, ~90 seconds.

3. 3

   Working in batches, sear beef 2–3 minutes per side without moving until deep brown. Transfer to a plate.

4. 4

   Add onion halves to the pot and char 3 minutes until edges blacken. Add garlic and lemongrass; stir 30 seconds.

5. 5

   Pour in broth, fish sauce, and sugar. Return beef with any juices to the pot. Add star anise.

6. 6

   Bring to a boil, then reduce to medium-low. Cover and simmer 60–75 minutes until beef is fork-tender.

7. 7

   Skim any fat from the surface. Taste and adjust with fish sauce, sugar, or salt. Discard lemongrass and star anise.

8. 8

   Ladle stew into bowls over steamed rice. Squeeze lime juice over each, top with cilantro and sliced scallions.

Tools you’ll need

• 12-inch heavy pot with lid
• paper towels
• wooden spoon
• ladle
• cutting board and knife

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