17/06/2026
Peter Le is giving classic Vietnamese Bo Kho a golden, flaky twist with this rich and comforting Bo Kho Pie 🤎
Slow-cooked beef, fragrant spices, coconut water, buttery puff pastry, and creamy wasabi mash come together for the ultimate cosy meal. The secret to that deep, savoury flavour? Massel Beef Style Stock bringing the whole dish to life 🙌
Save this recipe for your next comfort food night 🍲
Ingredients
Marinade
• 1 tsp five spice
• 1 tsp mild curry powder
• 3 cloves garlic, minced
• 1 bird’s eye chilli, minced
• 1 shallot, minced
• 1 stalk lemongrass, minced
• 1 tsp salt
• 1 tsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp neutral oil
Stew
• 700g beef shin
• 1 white onion, chopped
• 1 k**b ginger
• 2 stalks lemongrass, bashed
• 1 cinnamon stick
• 3 star anise
• 1 tsp black peppercorns
• 4 tbsp tomato purée
• 300ml Massel Beef Style Liquid Stock
• 300ml coconut water
• 3 carrots, thinly sliced
To Thicken
• 4 tbsp cornstarch + water
Assembly
• 2 sheets puff pastry
Wasabi Mash
• 4 red skin potatoes
• 70g butter
• 1 tbsp wasabi
• 2 spring onions, chopped
• 150ml warm milk
• Salt to taste
Method
1. Par-boil beef, cut into pieces, then marinate for at least 1 hour.
2. Sear beef until browned and set aside.
3. Cook onion, lemongrass, and tomato purée until fragrant.
4. Return beef to the pot with coconut water and Massel Beef Style Liquid Stock. Add toasted spices and simmer for 1.5–2 hours.
5. Add carrots and cook for 15 minutes more.
6. Stir in cornstarch slurry until thick and glossy. Cool the filling.
7. Line a pie dish with pastry, fill, top with pastry, seal, and brush with egg wash.
8. Bake at 200°C fan for 35 minutes until golden.
9. Boil and mash potatoes with butter, milk, wasabi, and spring onions.
10. Serve pie hot with wasabi mash and extra gravy.
