Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vietnamese beef stew (bo kho). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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, and they've been pretty wide-ranging in terms of quality. Bo Kho is a traditional Vietnamese stew.
Vietnamese beef stew (Bo Kho) is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Vietnamese beef stew (Bo Kho) is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vietnamese beef stew (bo kho) using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vietnamese beef stew (Bo Kho):
- Make ready 500 g beef cubes (preferably the one with some marbling)
- Make ready 2 tsp tsp sugar
- Make ready 1/2 tsp chicken stock powder (can be skipped)
- Take 1 tsp five spice
- Get 1 tbsp minced garlic
- Take 1/2 tbsp grated ginger
- Get 1 tbsp soy sauce
- Get 2-3 stalk lemongrass (smashed and cut into 2-3 pieces)
- Get 2-3 star anise
- Get 1/2 tsp cinnamon powder (or 1 stick)
- Take 2 tbsp tomato paste
- Make ready 170 ml (1/2 a can) coconut water
- Get 3-4 carrots (cut to chunks)
- Take 2 cups water/beef stock
- Take 1/4 tsp pepper (or to your liking)
- Get 1 tbsp oyster sauce (optional)
- Take 2 tbsp oil
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! Similar to thịt kho, this slow braise / stew is easy to make, and the longer you cook it the softer the meat gets. It's an incredibly satisfying…Continue Reading→ 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. My first attempt at Bò Kho resulted in an impenetrable thick stew with chewy, borderline inedible, meat.
Steps to make Vietnamese beef stew (Bo Kho):
- 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!
I had the flavor right but everything else was, as my mother-in-law put it, nhìn thê thảm. 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. Bo kho may not be as well known as pho, but it's a classic dish you need to get to know. This Vietnamese beef stew has a wonderful depth of flavor from aromatic spices, lemongrass, ginger and coconut water.
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