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Continue with Vietnam food
Bò kho (bo kho)
Bo kho in Vietnam is usually a stew that’s tomato based, filled with nuggets of deliciously tender beef, carrots, shallots, and other small vegetables, and slow simmered to pool all the flavors together.
Just like Vietnamese noodles, or nearly everything you’re served in Vietnam, bo kho is typically accompanied with a basket of fresh herbs and vegetables to garnish.
I like to load up my beef stew with cilantro and sawtooth herb, and add in a bunch of chilies for extra flavor.
Although I grew up normally eating beef stew with rice, in Saigon it’s common to eat bo kho with either bread or a type of noodles.
Thịt bò nướng lá lốt (bo la lot)
Bo la lot are little minced beef rolls, lightly spiced and seasoned, which are then filled into lá lốt, or wild betel leaves (called bai chaplu in Thai), and tightly wrapped into thin tubes.
They are then grilled over charcoal, typically with a pretty hot heat so they cook through the middle, but are slightly charred on the outside and have an undeniable smoky flavor.
A plate of bo la lot is then served with rice paper, a typical bounty of leaves and herbs, a dipping sauce which I think is often made with fermented fish sauce, and finally, chilies, which should never be forgotten.
