Bò Kho Dip Bánh Mì
Marinated Beef, Mayonnaise, Pickled Carrot and Daikon, Cucumber, Jalapeño, Fresh Herbs, French Baguette, Bò Kho, Baguette
Chefs Tam Nguyen and Rudy Vasquez of Moon Rabbit | Houston, TX
Adapted by StarChefs | August 2025 | Photo: Will Blunt
INGREDIENTS
Marinated Beef:
12 tablespoons oyster sauce
6 tablespoons five spice
4 tablespoons granulated sugar
3 tablespoons kosher salt
3 tablespoons ground black pepper
3 tablespoons MSG
3 tablespoons paprika
1 tablespoon gochugaru
1 tablespoon fish sauce
½ tablespoon sambal
6 pounds beef shank, cleaned and cut into 1½-inch cubes
Bò Kho:
7 pods star anise
2 cinnamon sticks
10 ounces neutral oil
3 cups diced onions
¾ cup minced garlic
½ cup minced lemongrass
Five 2-inch slices ginger
6 ounces tomato paste
12 ounces Coco Rico
1 stalk lemongrass
3 pounds peeled carrots, sliced into ½-inch rounds
3 jalapeños, sliced into ½-inch rounds
To Assemble and Serve:
Yield: 1 serving
Mayonnaise
Sliced French baguette
Pickled carrots
Pickled daikon
Sliced cucumber
Jalapeño spears
Cilantro
Basil
METHOD
For the Marinated Beef:
In a nonreactive container, combine oyster sauce, spices and seasonings, fish sauce, and sambal. Add beef and mix to evenly coat. Cover and refrigerate 6 hours.
For the Bò Kho:
Make a sachet with star anise and cinnamon. Set aside. In a large rondeau over medium flame, heat oil. Add onions, garlic, lemongrass, ginger, and tomato paste. Sauté until onions are soft and translucent. Add Marinated Beef and cook until meat has browned on all sides. Deglaze pan with Coco Rico and 6 quarts water. Add prepared herb sachet and lemongrass stalk. Bring mixture to a boil, then reduce heat to medium-low. Let simmer 3 hours. Once beef is almost fully tender, add carrots and jalapeños. Cook additional 45 minutes, or until carrots are soft. Remove from heat and let cool. Using a slotted spoon, remove and discard jalapeños. Set aside.
To Assemble and Serve:
In a pot over low flame, heat Bò Kho. Keep warm. On a work surface, spread desired amount mayonnaise onto bottom half of bread. Set aside. Remove cooked beef from Bò Kho. Place desired amount beef onto bread and top with pickled carrots, pickled daikon, cucumber, jalapeños, cilantro, and basil. Close sandwich and serve with 1 ramekin warm Bò Kho.
