Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vietnamese beef stew (bo kho). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Vietnamese beef stew (Bo Kho) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Vietnamese beef stew (Bo Kho) is something which I have loved my entire life. They’re fine and they look fantastic.
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. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.
To get started with this particular recipe, we have to first prepare a few components. You can have 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):
- Get 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)
- Prepare 1 tsp five spice
- Take 1 tbsp minced garlic
- Make ready 1/2 tbsp grated ginger
- Take 1 tbsp soy sauce
- Get 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)
- Make ready 2 tbsp tomato paste
- Make ready 170 ml (1/2 a can) coconut water
- Prepare 3-4 carrots (cut to chunks)
- Make ready 2 cups water/beef stock
- Make ready 1/4 tsp pepper (or to your liking)
- Take 1 tbsp oyster sauce (optional)
- Prepare 2 tbsp oil
It's an incredibly satisfying…Continue Reading→ 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. 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.
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!
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. In Vietnam, the very popular bò kho is a beef stew with carrots, perfumed with star anise and lemongrass. A marvel of great aromatic complexity. It is similar to the French pot-au-feu but with more exoticism.
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