Vietnamese beef stew (Bo Kho). Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. Vietnamese bò kho (beef stew) is packed with tender, fall-apart braised chunks of beef loaded with herbs, aromatics and a delicious broth that will have you coming back with more Vietnamese baguette!
My first attempt at Bò Kho resulted in an impenetrable thick stew with chewy, borderline inedible, meat. Bo Kho is a spicy and flavorful Vietnamese beef stew that makes for a pretty epic bowl of noodle soup when you've maybe had your fill of pho or are looking for something a little different. A Tasty, Complex Vietnamese Recipe I've had Bo Kho at only a couple of places over the years, and they've been pretty wide-ranging in terms of quality. You can have Vietnamese beef stew (Bo Kho) using 17 ingredients and 6 steps. Here is how you cook it.
Ingredients of Vietnamese beef stew (Bo Kho)
- You need 500 g of beef cubes (preferably the one with some marbling).
- You need 2 tsp of tsp sugar.
- Prepare 1/2 tsp of chicken stock powder (can be skipped).
- You need 1 tsp of five spice.
- You need 1 tbsp of minced garlic.
- Prepare 1/2 tbsp of grated ginger.
- Prepare 1 tbsp of soy sauce.
- You need 2-3 stalk of lemongrass (smashed and cut into 2-3 pieces).
- Prepare 2-3 of star anise.
- You need 1/2 tsp of cinnamon powder (or 1 stick).
- You need 2 tbsp of tomato paste.
- It’s 170 ml of (1/2 a can) coconut water.
- You need 3-4 of carrots (cut to chunks).
- It’s 2 cups of water/beef stock.
- It’s 1/4 tsp of pepper (or to your liking).
- Prepare 1 tbsp of oyster sauce (optional).
- Prepare 2 tbsp of oil.
One of the biggest reasons why I love Bo Kho is because it is such a versatile dish. It can start out as a stew and be eaten with a baguette or some rice, and if you're feeling bored of the stew it can be easily transformed into a beef noodle soup bowl, simply by adding some beef broth and a few additional splashes of fish sauce and then garnished with basil and lime. Bò Kho is a popular national classic Vietnamese Beef Stew. The k ey ingredients include beef (sometimes people like to add oxtail or tendons for extra richness, flavors, and textures), carrots, onion, lemongrass, and spices (i.e. star anise, cinnamon).
Vietnamese beef stew (Bo Kho) step by step
- Marinate beef with sugar, ginger, (half portion of the garlic), soy sauce, 5 spice, pepper, and chicken powder. Marinate for at least 20 mins (longer is better)..
- Heat the oil on the wok or frying pan. Stir in star anise, lemongrass, the remaining portion of garlic, and cinnamon stick/powder until aromatic..
- Stir in beef cubes and brown the beef..
- Transfer the beef to pressure cooker or casserole pan (or any sauce pan that has thick bottom). Add in tomato paste, coconut water and beef stock..
- If using pressure cooker, cook for 20 mins. If using normal stove, bring the stock to boil, cover and reduced to low-medium heat, cook until meat is tender (maybe 40-60 mins)..
- Stir in the carrots, cook until carrots are tender. Taste and adjust the flavour. Add oyster sauce for a richer taste (this step is optional). Turn off the heat, the beef stew is now ready to serve!.
Check out Our Handpicked Instant Pot Accessories Vietnamese-Style Beef Stew (Bo Kho) This Vietnamese-style Beef Stew (Bo Kho) is deeply fragrant with the sweet spice of ginger, star anise and cinnamon, and dotted by winter vegetables and tender pieces of grass-fed beef. Learn how to make this delicious stew right at home. Vietnamese Bo Kho is a delicious stew that is great on a cold day. The broth melds together the flavors of star anise, ginger, shallots, and so many other aromatic herbs. Bo Kho is the Vietnamese version of beef stew.