In summer Bo Xao Xa Ot is the perfect cooling. The fresh lemon grass, the chillies and the various spices provide a freshness kick. Although the preparation is a little more complex, you get a delicious meal, which you will soon no longer want to miss.
Our recipe is designed for four people. Of course it is no problem if you want to adapt the recipe to your needs. Otherwise you have to bring some time with you. Everything starts with marinating the meat. Practically, you can do this the day before, so that this is out of the world. But this is also no problem during cooking, because you have to fry various ingredients briefly and remove them again. This is what makes Bo Xao Xa Ot a little more elaborate. Therefore, you should expect a cooking time of between 20 and 35 minutes.
Bo Xao Xa Ot
Ingredients
- 1 kg beef or pork meat
- 2 teaspoon papaya paste
- 0,5 teaspoon baking powder
- 1 teaspoon chili powder
- 2 Thai chilies
- salt
- 2 clove of garlic
- 2 lemongrass sticks
- 1 tablespoon mushroom spice
- 1 tablespoon sugar
- 3 tablespoons oil
- 2 shallots
- 1 yellow onion
- 2 tablespoons roasted peanuts
- 3/4 tablespoons pepper
Instructions
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The first thing you have to do is marinate the meat. Wash it under water and dab it dry. Now cut it into thin slices. Put the meat, red chili powder, some baking powder and the papaya paste in a bowl. You can also make them at home by crushing the papaya finely. Mix everything together and let the meat marinate for at least ten minutes.
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Next up is the lemongrass. Wash it and remove the white powder from the leaves. Cut the stalk into two pieces. Crush the younger part with the back of your large cook's knife. Then put it aside. For example, you can use it to make a broth.
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Divide the remaining stalk into extremely fine slices. Crush the lemongrass slices in a mortar or pestle. Then pour the lemongrass into a blender and continue processing. At the end you should have a fine, moist powder. Keep three tablespoons and store the rest in the fridge. You can use it for other dishes.
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Put the lemongrass in a small bowl and combine it with sugar, two tablespoons mushroom spice, salt and freshly chopped chillies.
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Now turn to the meat. Dab the meat again with a kitchen towel and season with salt. Heat two tablespoons of oil in a large pan or wok. Add the onion quarters and cook them for two to three minutes until they slowly turn brown. It is important that the onions remain crispy. Then put the onions in a bowl and put them aside.
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Put the finely chopped shallots in the same pan and let them brown lightly as well. Reduce the heat and wait for the shallots to soften slowly. This will take about six minutes. Then put the shallots in a bowl and set aside.
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Add the remaining oil to the pan. As soon as it is hot, add the chopped garlic and let it brown. Now turn up the heat and add two teaspoons of the lemongrass mixture. Cook it until it is lightly golden. Now put the meat in the pan. Cook for one or two minutes until the colour changes. Season the meat with the remaining mushroom spice and salt. Stir all the time and cook the mixture for about five minutes.
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The lemongrass should cover all the meat. Now you can add the remaining lemongrass, shallots and onions. Stir everything and season a little. Pepper should not be missing. Put everything in a serving bowl and sprinkle Bo Xao Xa Ot with the roasted peanuts and coriander. Best served with rice noodles, shredded cucumbers, carrots or some fish sauce.