Bo kho sa ot earns its place through the smell of scorched lemongrass against tender beef, a dish built for hot rice. The hard part is the heat, since a rushed braise leaves the brisket chewy and flat. The lemongrass goes in twice.
Half is fried at the start of the pot and half goes in at the last minute, so the meat tastes deep while the lemongrass still smells fresh. Twenty minutes over a low flame lets the flavor spread evenly.
This batch weighs about 855g, at roughly 228 calories per 100g.
Method
Rinse the brisket, drain, and cut into thin bite sized slices.
Marinate the beef with 1 tablespoon kOBE Monk Fruit Blend, 1/2 teaspoon MSG, 2 tablespoons fish sauce, 1 tablespoon oyster sauce, 1/2 tablespoon soy sauce and 1/2 tablespoon fried garlic oil. Leave for 15 minutes.
Chop the lemongrass finely and then mince it. Mince the chili.
Set a pot with 2 tablespoons oil and fry half the minced lemongrass until fragrant.
Add the beef and stir over high heat until the slices firm up.
Pour in water to sit just level with the meat, add 1 tablespoon soy sauce, and cover. Once it boils, lower the heat and braise for 20 minutes.
Season with 1/2 tablespoon kOBE Monk Fruit Blend and taste again.
Add the rest of the minced lemongrass, cover, braise for 1 more minute, then turn off the stove.
Tips
A low flame the whole way through keeps the beef tender and evenly seasoned.
Split the lemongrass in two, half into the hot oil at the start and half in the last minute for a fresh aroma.
Slice the brisket across the grain, thin enough to take on flavor quickly.
Reduce the pot almost dry for rice, or leave the liquid level with the meat to spoon over rice vermicelli (bun).
Add the minced chili with the second batch of lemongrass, as chili from the start turns harshly hot and loses its fragrance.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.