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). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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. 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.
Vietnamese beef stew (Bo Kho) is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Vietnamese beef stew (Bo Kho) is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook vietnamese beef stew (bo kho) using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vietnamese beef stew (Bo Kho):
- Get 500 g beef cubes (preferably the one with some marbling)
- Take 2 tsp tsp sugar
- Make ready 1/2 tsp chicken stock powder (can be skipped)
- Take 1 tsp five spice
- Prepare 1 tbsp minced garlic
- Make ready 1/2 tbsp grated ginger
- Get 1 tbsp soy sauce
- Prepare 2-3 stalk lemongrass (smashed and cut into 2-3 pieces)
- Get 2-3 star anise
- Prepare 1/2 tsp cinnamon powder (or 1 stick)
- Take 2 tbsp tomato paste
- Make ready 170 ml (1/2 a can) coconut water
- Make ready 3-4 carrots (cut to chunks)
- Take 2 cups water/beef stock
- Get 1/4 tsp pepper (or to your liking)
- Prepare 1 tbsp oyster sauce (optional)
- Get 2 tbsp oil
It has all the ingredients of American beef stew plus daikon, lemongrass, some Asian spices, and fish sauce. It is also more watery than American beef stew. Vietnamese Bo Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer with beef. Other proteins that can be "kho" include fish, shrimp, poultry, pork, beef, or fried tofu.
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!
Vietnamese Bo Kho is a cooking technique in Vietnamese cuisine meaning "to braise", "to stew", or "to simmer with beef. Other proteins that can be "kho" include fish, shrimp, poultry, pork, beef, or fried tofu. 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.
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