Trim all fat from the beef, rinse with rice wine and ginger, then cut into bite-sized cubes. Peel and slice the carrots. Finely chop the ginger and shallots, and smash the lemongrass. Season the beef with 3 tablespoons fish sauce, bò kho seasoning, bouillon powder, star anise, minced ginger, black pepper, garlic, and shallots. Let the beef marinate for 30 minutes. Cook the beef with coconut water in a pressure cooker for 20 minutes. Let it cool, then open the lid—the beef should be tender.

Add the carrots (and a few mushrooms if you like), adjust the seasoning to taste, and stir in a small bowl of tapioca starch slurry to thicken the broth. Rinse the Thai basil and serve with French bread for dipping.