Bò kho

Cut the beef shank (800 g) into 3–4 cm cubes and pat dry with a paper towel. Combine the meat with fish sauce, soy sauce, sugar, paprika and a pinch of black pepper, cover and marinate in the fridge for at least 30 minutes.

Lightly bruise the lemongrass with the flat side of a knife to release its aroma. Finely chop the garlic and ginger, cut the onion into 4 pieces, and slice the carrot on the diagonal into 2–3 cm pieces.

Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat and sauté the garlic and ginger for 30–40 seconds until fragrant. Add the marinated meat and sear for 5–7 minutes until browned on all sides.

Add the tomato paste and cook for another 2 minutes, stirring, until it darkens. Add the lemongrass, star anise, cinnamon stick, bay leaf and onion, and stir for 1 minute to let the spices release their aroma.

Pour in the beef broth, bring to a boil over high heat and carefully skim off the foam with a slotted spoon. Reduce the heat to low, cover and simmer for 90 minutes, until the meat is tender.

Add the carrot and simmer for another 15–20 minutes, until the carrot is soft and the meat pulls apart easily.

Remove and discard the lemongrass, star anise, cinnamon stick, bay leaf and onion. Adjust the seasoning with salt and black pepper to taste.

Ladle into bowls, sprinkle with fresh Thai basil and serve hot with slices of warm baguette.