Vietnamese beef stew (Bo Kho). 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. I've had Bo Kho at only a couple of places over the years. Bò kho- Tất cả bí quyết để nấu bò kho đúng điệu Sài Gòn xưa- Vietnamese beef stew.
When the meat is fork tender, carrots are added to complete the dish.
If you love beef stew, you definitely need to check out this Bo Kho recipe - this Vietnamese beef stew has all the flavors of a traditional beef stew with additional aromatics from lemongrass and star anise to give it another dimension of flavor.
Most Vietnamese eat the beef stew for breakfast, the same way as we eat phở for our morning meal.
You can have Vietnamese beef stew (Bo Kho) using 17 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Vietnamese beef stew (Bo Kho)
- You need 500 g of beef cubes (preferably the one with some marbling).
- Prepare 2 tsp of tsp sugar.
- Prepare 1/2 tsp of chicken stock powder (can be skipped).
- It's 1 tsp of five spice.
- Prepare 1 tbsp of minced garlic.
- You need 1/2 tbsp of grated ginger.
- You need 1 tbsp of soy sauce.
- You need 2-3 stalk of lemongrass (smashed and cut into 2-3 pieces).
- You need 2-3 of star anise.
- You need 1/2 tsp of cinnamon powder (or 1 stick).
- It's 2 tbsp of tomato paste.
- Prepare 170 ml of (1/2 a can) coconut water.
- Prepare 3-4 of carrots (cut to chunks).
- It's 2 cups of water/beef stock.
- You need 1/4 tsp of pepper (or to your liking).
- It's 1 tbsp of oyster sauce (optional).
- Prepare 2 tbsp of oil.
As for me, I'm happy to eat this hearty, healthy stew any time of day. I haven't eaten a bowl of bò kho in many years, but it's time to introduce this comfort food dish to my family. Bò Kho is a popular national classic Vietnamese Beef Stew. The key ingredients include beef (sometimes people like to add oxtail or tendons Like most stews, Bo Kho is even more flavorful the next day.
Vietnamese beef stew (Bo Kho) instructions
- 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!.
This beef stew tastes rich, packed with flavors & fragrances, yet it doesn't make you feel. This Vietnamese beef stew has a wonderful depth of flavor from aromatic spices, lemongrass, ginger and coconut water. It's warming, delicious and And the result was making this bo kho which I think might be the most delicious beef stew I have had. Vietnam has been on my list of places I want to. Vietnamese Beef Stew, or Bò Kho, was one of the very first dishes my mother-in-law taught me to cook after seeing the disastrous results when left on my own.
