Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vietnamese beef stew (bo kho). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Vietnamese beef stew (Bo Kho) is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Vietnamese beef stew (Bo Kho) is something which I’ve loved my whole 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, and they've been pretty wide-ranging in terms of quality. Bo kho is a delicious Vietnamese pot-roasted beef stew.
To get started with this recipe, we must prepare a few ingredients. You can have 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):
- Get 500 g beef cubes (preferably the one with some marbling)
- Prepare 2 tsp tsp sugar
- Get 1/2 tsp chicken stock powder (can be skipped)
- Make ready 1 tsp five spice
- Prepare 1 tbsp minced garlic
- Prepare 1/2 tbsp grated ginger
- Make ready 1 tbsp soy sauce
- Get 2-3 stalk lemongrass (smashed and cut into 2-3 pieces)
- Take 2-3 star anise
- Take 1/2 tsp cinnamon powder (or 1 stick)
- Take 2 tbsp tomato paste
- Get 170 ml (1/2 a can) coconut water
- Take 3-4 carrots (cut to chunks)
- Make ready 2 cups water/beef stock
- Make ready 1/4 tsp pepper (or to your liking)
- Get 1 tbsp oyster sauce (optional)
- Prepare 2 tbsp oil
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. 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. I had the flavor right but everything.
Instructions 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!
Bò Kho is a popular national classic Vietnamese Beef Stew. The key ingredients include beef (sometimes people like to add oxtail or tendons for extra richness Like most stews, Bo Kho is even more flavorful the next day. This beef stew tastes rich, packed with flavors & fragrances, yet it doesn't. If I counted which recipe I get the most requests for, it'd probably be bo kho (Vietnamese beef stew). Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
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