Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vietnamese beef stew (bo kho). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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.
Vietnamese beef stew (Bo Kho) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Vietnamese beef stew (Bo Kho) is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook vietnamese beef stew (bo kho) using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vietnamese beef stew (Bo Kho):
- Take 500 g beef cubes (preferably the one with some marbling)
- Prepare 2 tsp tsp sugar
- Make ready 1/2 tsp chicken stock powder (can be skipped)
- Get 1 tsp five spice
- Take 1 tbsp minced garlic
- Make ready 1/2 tbsp grated ginger
- Take 1 tbsp soy sauce
- Take 2-3 stalk lemongrass (smashed and cut into 2-3 pieces)
- Make ready 2-3 star anise
- Make ready 1/2 tsp cinnamon powder (or 1 stick)
- Prepare 2 tbsp tomato paste
- Get 170 ml (1/2 a can) coconut water
- Prepare 3-4 carrots (cut to chunks)
- Make ready 2 cups water/beef stock
- Prepare 1/4 tsp pepper (or to your liking)
- Make ready 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.
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!
I had the flavor right b 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. Bo Kho (Vietnamese beef stew) is one of those comforting dishes that we love on weekend mornings when we're in no particular rush so that we can savor and linger over bowls of aromatic and tender beef dipped with fresh hot out of the oven French baguettes. For us, and many Vietnamese, bo kho is ultimate breakfast food. One of the biggest reasons why I love Bo Kho is because it is such a versatile dish.
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