Thit Bo Kho

Pat the lean beef dry with paper towels, then place it on a cutting board in one piece (approximately 6 inches in diameter). This helps the meat brown evenly without excess moisture.

Prepare the aromatics: trim the fresh lemongrass stalks to remove the dried outer layers, then slice them into 2-inch pieces and lightly crush with the side of a knife to release oils. If using dried lemongrass, soak in warm water for 5 minutes to soften.

Seed the 2 small red chile peppers and slice them into thin rings or thin strips, removing any excess pith for cleaner flavor.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat until very hot. Add the beef in one piece and sear on all sides for 8–10 minutes total, turning occasionally, until a deep brown crust forms.

Remove the seared beef and set aside on a plate. Add the lemongrass pieces and sliced red chile peppers to the pot and stir constantly for 1–2 minutes until fragrant.

Return the beef to the pot and add the nuoc mam and light soy sauce, stirring to coat the meat. Add enough water (approximately 1½ to 2 cups) to come halfway up the sides of the beef.

Add the sugar or honey and stir well to dissolve. Bring the liquid to a gentle boil, then reduce heat to low and cover with a lid.

Simmer the beef for 60–75 minutes until very tender and the liquid has reduced to a glossy, concentrated sauce coating the meat. Check occasionally and turn the beef halfway through cooking.

Transfer the cooked beef to a cutting board and let rest for 5 minutes. Slice into ¼-inch-thick pieces against the grain, then return to the pot to warm through in the remaining sauce.

Serve the sliced beef on a platter with the braising liquid and lemongrass-chile aromatics spooned over the top. Accompany with steamed rice to soak up the flavorful sauce.