Bò kho is the kind of dish that makes the whole kitchen smell ready before the pot is. Lemongrass, star anise and warm spices slowly work their way into the broth while the beef becomes tender.
Brown the beef first, then cook it gently with the aromatics, tomato and carrots until the sauce is rich but still light enough for dipping. I like mine with a crisp bánh mì loaf, fresh herbs and a squeeze of lime. It takes patience, but most of that time belongs to the pot. Your only real job is not to rush it.
