Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vietnamese beef stew (bo kho). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Vietnamese beef stew (Bo Kho) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Vietnamese beef stew (Bo Kho) is something that I’ve loved my entire life.
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. Bo kho is a delicious Vietnamese pot-roasted beef stew It is not so different from a traditional French pot au feu, but it is spiced in a traditional Vietnamese manner, fragrant with lemongrass, star anise and cinnamon When the meat is fork tender, carrots are added to complete the dish.
To get started with this particular recipe, we must first prepare a few components. You can cook vietnamese beef stew (bo kho) using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vietnamese beef stew (Bo Kho):
- Take 500 g beef cubes (preferably the one with some marbling)
- Take 2 tsp tsp sugar
- Take 1/2 tsp chicken stock powder (can be skipped)
- Make ready 1 tsp five spice
- Get 1 tbsp minced garlic
- Make ready 1/2 tbsp grated ginger
- Prepare 1 tbsp soy sauce
- Prepare 2-3 stalk lemongrass (smashed and cut into 2-3 pieces)
- Make ready 2-3 star anise
- Get 1/2 tsp cinnamon powder (or 1 stick)
- Get 2 tbsp tomato paste
- Make ready 170 ml (1/2 a can) coconut water
- Take 3-4 carrots (cut to chunks)
- Make ready 2 cups water/beef stock
- Prepare 1/4 tsp pepper (or to your liking)
- Take 1 tbsp oyster sauce (optional)
- Get 2 tbsp oil
This beef stew tastes rich, packed with flavors & fragrances, yet it doesn't make you feel. There are many who claim that Vietnamese Beef Stew, known as Bò Kho in Vietnamese, is derived from the French Boeuf aux Carottes. This classic Vietnamese dish takes the humble beef and carrot stew up a few notches with its generous use of fresh herbs and spices. 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.
Step by Step 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!
My first attempt at Bò Kho resulted in an impenetrable thick stew with chewy, borderline inedible, meat. I had the flavor right but everything. One of my favourite dishes in Vietnam, bò kho (beef stew) is a hearty, spicy and aromatic broth with diced beef, carrot and lemongrass. Bò kho can be eaten on its own with a warm baguette for dunking or served over noodles, and is almost always accompanied by half a dozen types of fresh herb. Bò Kho - Vietnamese Beef Stew.
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