For the Beef:

• 2 lbs. boneless beef chuck or brisket (I used 1915 osso bucco)
• 2 cloves garlic (minced)
• 3 tablespoons ginger
• 5 tablespoons fish sauce
• 2 teaspoons five spice powder
• 1½ teaspoons brown sugar

For the rest of the stew:

• 3 tablespoons oil
• 2 stalks lemongrass (minced - I buy it already minced from the frozen section of the asian grocer)
• 6 cloves garlic minced
• 1 onion thinly sliced
• 4 tablespoons tomato paste
• 8 cups water
• 2 cups pure coconut water/juice
• 2 star anise
• 1 teaspoon ground black pepper
• 8 large carrots (peeled and cut on the bias into 1½ -inch chunks)
• 1 teaspoon salt
• 3 tablespoons soy sauce
• chili oil to taste

• noodles
• coarsely chopped fresh cilantro leaves
• basil leaves
• thinly sliced raw onion
• Lime wedges

• First marinate the beef. Combine the garlic, ginger, fish sauce, five-spice powder, and brown sugar. Remove 3 tablespoons of the marinade and set aside. Add the beef to the remaining marinade and marinate for at least 30 minutes.
• Next, heat 2 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the beef and sear until brown all over.  Remove beef from pan, add 1 tbsp oil and the minced lemongrass and garlic. Cook for 2 minutes.
• Add the onions and cook until translucent. Add the tomato paste.
• Stir and cook uncovered for 5 minutes. Add the beef back to the pan then add the water, coconut water, reserved marinade, star anise, and ground black pepper. Bring the mixture to a boil, reduce the heat to low, and simmer for 2 hours or until the meat is tender.
• After the meat is tender, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
• To serve, remove any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.

• Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

Recipe adapted from 

(https://thewoksoflife.com/bo-kho-spicy-vietnamese-beef-stew/)