Vietnamese Goulash – Bo Kho

Ingredients for 4 servings:

• 1 kg goulash meat
• 1 onion(s)
• 1 cm ginger
• 3 cloves garlic
• 2 tbsp fish sauce
• 2 tbsp cane sugar
• some oil
• 3 star anise
• some cinnamon
• some lemongrass
• 4 tbsp tomato paste
• 1 ¼ liters beef broth
• 2 bay leaves
• 4 carrots
• 2 large potatoes
• e.g. baguette(s)

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 1 day 1 hour 55 minutes

wintery, goulash with a twist

Finely chop the onion, ginger, and garlic. Mix with the fish sauce, brown sugar, and the meat and marinate in the refrigerator for 4 to 24 hours. If you’re in a hurry, you can use the ingredients right away. Heat a little oil in a large pot and toast the star anise for about 30 seconds. Pour the meat and marinade mixture into the pot and fry until tender. Add a little cinnamon and lemongrass to taste. Add tomato paste, beef broth, and bay leaves. Simmer for 1.5 hours. Chop the carrots and potatoes and add them. Cook for another 15 minutes, until the carrots and potatoes are tender. The goulash can be served on its own or with baguette. The goulash is beautifully tender and unique thanks to the spices. Cinnamon, in particular, is an important ingredient and should not be omitted under any circumstances to achieve the special flavor.