Vietnamese beef stew (Bo Kho). Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. 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!
Melt ghee in a Dutch oven over medium-high heat. Bò Kho is a hearty Vietnamese Beef Stew that uses a homemade broth simmering in spices! It's comfort food with fall-apart beef and vegetables, perfect for weekend dinners or family celebrations. You can cook Vietnamese beef stew (Bo Kho) using 17 ingredients and 6 steps. Here is how you cook it.
Ingredients of Vietnamese beef stew (Bo Kho)
- You need 500 g of beef cubes (preferably the one with some marbling).
- It's 2 tsp of tsp sugar.
- You need 1/2 tsp of chicken stock powder (can be skipped).
- Prepare 1 tsp of five spice.
- You need 1 tbsp of minced garlic.
- It's 1/2 tbsp of grated ginger.
- It's 1 tbsp of soy sauce.
- Prepare 2-3 stalk of lemongrass (smashed and cut into 2-3 pieces).
- Prepare 2-3 of star anise.
- Prepare 1/2 tsp of cinnamon powder (or 1 stick).
- You need 2 tbsp of tomato paste.
- You need 170 ml of (1/2 a can) coconut water.
- You need 3-4 of carrots (cut to chunks).
- You need 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).
- It's 2 tbsp of oil.
Serve it hot with your favorite noodles or crusty Vietnamese baguettes! A hearty Winter warmer 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. A Tasty, Complex Vietnamese Recipe 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. Bò Kho is a popular national classic Vietnamese Beef Stew.
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!.
The k ey ingredients include beef (sometimes people like to add oxtail or tendons for extra richness, flavors, and textures), carrots, onion, lemongrass, and spices (i.e. star anise, cinnamon). Bò Kho is a mildly spicy and flavourful Vietnamese beef stew. It's not very different from our traditional European-style beef stew. The main difference is the Vietnamese take on herbs and aroma. Instead of herbs like thyme or rosemary, the local cooks use star anise, lemongrass and cinnamon to make the Bò Kho stew uniquely Vietnamese.