Bo Kho from Slurp: Simple Recipes to Elevate Your Noodles by Dennis Yen

Ingredients

• 6 garlic cloves, finely chopped
• 3 tablespoons canola oil
• 4 tablespoons tomato paste
• 1 yellow onion, sliced
• ½ tablespoon brown sugar or granulated sugar
• 2½ teaspoons five-spice powder
• 3 stalks lemongrass
• 2 garlic cloves, pressed
• 1¾ pound (800 g) chuck roast or similar cut
• 5 tablespoons fish sauce
• 3 tablespoons grated ginger
• Fish sauce
• Lime wedges
• ½ cup (25 g) Thai basil leaves
• 1 yellow onion, thinly sliced
• 8 ounces (250 g) wide rice noodles
• ½ cup (25 g) finely chopped cilantro
• 1 tablespoon light soy sauce
• 3 tablespoons Crispy Chili Oil
• 6 carrots, cut into ⅘-inch (2-cm) slices
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 tablespoon paprika
• 1 cinnamon stick
• 1 teaspoon freshly ground black pepper
• 2 star anise pods
• 2 bay leaves
• 2¼ quarts (2 l) chicken broth
• 1⅔ cups (400 ml) coconut water