Delicious Vietnamese Beef Stew (Bo Kho)

Updated Recipe October 29, 2017: Previously posted Simple Vietnamese Oxtail Stew (Bo Kho) – October 24, 2015

Today’s recipe is Bo Kho, it is a fragrant Vietnamese beef stew. The beef is stewed in aromatic spices, vegetables, and then brightened with the fresh taste of herbs and lime juice.

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Vietnamese Beef Stew (Bo Kho)
Ingredients
  1. 2 1/2 lbs Beef Finger Meat (Brisket, Stew Meat, Shank, Digital Muscle, Tendon, etc), cut into 1.5 inch cubes
  2. 2 Tablespoon Grapeseed Oil
  3. 2 Teaspoon Annatto Powder or Paprika
  4. 2-inch knob of Ginger, cut into slices
  5. 2 Cloves Garlic, crushed
  6. 2 Shallots, minced
  7. 1 Tablespoon Mushroom Seasoning or Chicken Essence
  8. 32 oz of Water
  9. 1 Can Coco Rico (Substitute 12 oz Water & 1 tablespoon Cane Sugar)
  10. 1 Tablespoon Fish Sauce
  11. 3 Medium Carrots, cut into 2-inch chunks
  12. Marinade:
  13. 3 Clove Garlic, crushed
  14. 2 Tablespoon Lemongrass, minced
  15. 1 Shallot, minced
  16. 1 Tablespoon Paprika
  17. 1/2 Teaspoon Red Chili Powder
  18. 2 Teaspoon Five Spice
  19. 1 Teaspoon Ground Black Pepper
  20. 1 Teaspoon Sugar
  21. 1 Tablespoon Fish Sauce
  22. 1 Tablespoon Grapeseed Oil
  23. Spice Bag:
  24. 2 Stalk of Lemongrass (white end bruised)
  25. 2 Bay Leaves
  26. 3” Piece Cinnamon Stick
  27. 3 Cloves
  28. 3-4 Star Anise Seeds
  29. Suggested Accompaniments:
  30. Thai Basil
  31. Green Onions
  32. Cilantro
  33. Lime/Lemon,
  34. French Baguette (Learn to make it here), Rice Noodles, Rice
  35. Jalapenos
  36. Red Thai Chili
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Instructions
  1. Place the meat in a large pot with enough water to cover the meat. Let boil for about 10 minutes. Drain and rinse the meat under cold water to rid of the impurities. Clean the large pot.
  2. In a large bowl mix the parboiled meat together with the marinade ingredients (garlic, lemongrass, shallots, paprika, red chili powder, five spice, ground pepper, sugar, fish sauce, and grapeseed oil) and let it marinate for at least 1 hour or overnight.
  3. In a clean large dry pot over medium-low heat, add the bay leaves, cinnamon, cloves, and star anise shake the pan occasionally to prevent burning. The spices are toasted when you can smell their aroma, about 2 minutes. Transfer them immediately to the spice bag. Make sure to add the bruised lemongrass to the spice bag as well. Set aside.
  4. In the same pot over medium-low heat, add the 2 tablespoon of grapeseed oil and the 2 teaspoon of ground annatto, stir to combine. The powder will turn the oil to a bright red, for about a minute.
  5. Turn up the heat to medium-high heat. Next add the ginger, stir until you can smell the aroma (about 1 minute).
  6. Add the garlic and shallots to the pot. Saute for 2 minutes.
  7. Add the marinated beef and stir to cook for about 3 minutes.
  8. Add the mushroom seasoning, water, coco rico soda, and fish sauce to the pot. Stir and make sure you drag the spoon on the bottom of the pot to remove the caramelized goodness on the bottom.
  9. Bring to a boil, then add the spice bag and carrots. Lower to a simmer. Cover and cook for 2 hours on low heat.
  10. After simmering 2 hours, remove the spice bag. Then taste the stew and season with salt, pepper, sugar, and fish sauce to your taste.
Serve with any of the following
  1. * baked French baguettes that you can dip into the stew
  2. * stew on top of some freshly cooked rice vermicelli
  3. * stew on top of some freshly cooked rice
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