Vietnamese beef stew (Bo Kho) - Loved ones warmth and closeness might be obtained in very simple approaches. 1 of them is cooking and serving meals for the household. As a housewife, not surprisingly you do not need to miss a meal collectively suitable? Cuisine can also be the key to a satisfied loved ones, numerous feel homesick because their cooking has been found elsewhere.
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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. 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 favored of current trending foods in the world. It's simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Vietnamese beef stew (Bo Kho) is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook vietnamese beef stew (bo kho) using 17 ingredients and 6 steps. Here is how you cook it.
Composition needed to serve Vietnamese beef stew (Bo Kho):
- 500 g beef cubes (preferably the one with some marbling)
- 2 tsp tsp sugar
- 1/2 tsp chicken stock powder (can be skipped)
- 1 tsp five spice
- 1 tbsp minced garlic
- 1/2 tbsp grated ginger
- 1 tbsp soy sauce
- 2-3 stalk lemongrass (smashed and cut into 2-3 pieces)
- 2-3 star anise
- 1/2 tsp cinnamon powder (or 1 stick)
- 2 tbsp tomato paste
- 170 ml (1/2 a can) coconut water
- 3-4 carrots (cut to chunks)
- 2 cups water/beef stock
- 1/4 tsp pepper (or to your liking)
- 1 tbsp oyster sauce (optional)
- 2 tbsp oil
If you love beef stew, you definitely need to check out this Bo Kho recipe - this Vietnamese beef stew has all the flavors of a traditional beef stew with additional aromatics from lemongrass and star anise to give it another dimension of flavor. There are many who claim that Vietnamese Beef Stew, known as Bò Kho in Vietnamese, is derived from the French Boeuf aux Carottes. This classic Vietnamese dish takes the humble beef and carrot stew up a few notches with its generous use of fresh herbs and spices. 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.
Directions 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!
My first attempt at Bò Kho resulted in an impenetrable thick stew with chewy, borderline inedible, meat. I had the flavor right but everything. This Vietnamese beef stew has a wonderful depth of flavor from aromatic spices, lemongrass, ginger and coconut water. It's warming, delicious and And the result was making this bo kho which I think might be the most delicious beef stew I have had. Vietnam has been on my list of places I want to.
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