How To Make Bánh Bò Nướng (Vietnamese Honeycomb Cake)

eggs

c coconut milk

butter

vanilla

c tapioca starch

c sugar

tbsp baking powder

tsp pandan extract/food color

cooking spray

In a bundt pan, cover the hole with aluminum foil. Preheat oven to 350F with the pan inside the oven.

Crack 12 eggs into a bowl and whisk until mixed. Then whisk in coconut milk, butter and vanilla for 5 mins.

Add flour and sugar and whisk for 8-10 mins.

Add pandan extract/food color. Whisk until combined.

Add in baking powder, whisk for 3 mins.

Remove bundt pan from over and spray with cooking spray.

Pour batter through a sieve right in the middle of the bundt pan (this is where my dad's trick of covering the hole comes in handy). Push any leftover mixture through sieve with spatula.

Discard the aluminum foil cover and bake for 55 mins (do not open oven during cooking!)

After it's done baking, turn off the oven and let it sit in the oven for 5 mins.

After 5 mins, crack open the oven door and leave it open for 5 mins before removing the cake. Serve in slices!

https://www.youtube.com/watch?v=eqe8PHwy5ws

The humble Bò Kho is a meat representative of its cornucopia of ingredients, masterfully cooked. And the best part is, in the progressing days, it will continue to develop flavor as the aromatics (slowly) perfume and permeate the stew.  Nostalgia suggests serving the stew over a steaming bowl of rice. Or with a crumbly baguette.  My favorite way to have this stew is to serve it with Phở noodles; transforming the dish into Phở Bò Kho

Bò Kho [Vietnamese Beef Stew]

lbs., Beef Stew Meat

cup, Coconut Water

¼ tsp., Agean Fennel Seeds [Spice Tribe]

¼ tsp., Highland Cloves [Spice Tribe]

stick, Padang Cassia Cinnamon [Spice Tribe]

pods, Vietnamese Star Anise [Spice Tribe]

¼ tsp., Annatto Powder [or Paprika]

talk, Bruised Lemongrass

cloves, Minced Garlic

tsp., Grated Ginger

each, Sliced Carrots

each, Serrano

each, Sliced Onion

tbsp., AP Flour

tbsp., Son Fish Sauce 3 tbsp

tbsp., Tiger Sa Tế

tbsp., Tomato Paste

tbsp., Coconut Sugar

Cooking Oil,

This simple recipe uses the Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Enjoy a delicious and authentic bowl of hot beef noodle soup in about an hour.

Vietnamese Instant Pot Beef Noodle Soup with Oxtail (Phở Đuôi Bò)

oxtail

oz ginger (about 4 inches)

yellow onions (peel outer layer)

phở spices

sea salt

fish sauce

rock sugar

MSG (optional)

11 oz cooked beef balls (1 package)

lbs rice noodles

onions

Yellow onion

Red chili peppers/jalapenos

Lemons/limes

Preparations

Clean the oxtail with a tablespoon of coarse salt and lime juice, rinse and drain dry (cleaning is optional but recommended to remove any foul barnyard smell). Slice the unpeeled ginger into thick coins and give them a light smash. Peel the outer layer of the onion. If using pre-cooked beef meatballs, slice them in half and set them aside.

Sear the oxtail and render some fat

I&#8217;m using an 8-Quart Instant Pot pressure cooker, switch to the sauté mode to fry and sear the beef on all sides until golden brown. Remove the oxtail. Add the onions and ginger to the pot and sear them until they become aromatic (about one minute). Add oxtail back into the pot, fill the inner pot with water up to the ⅔ max line, press the Pressure Cook button, and set the timer to 30 minutes, then press Start. It will take about 20 minutes to reach temperature.

Prepare the garnishes

thinly slice the green onions (remove the root ends and keep the bottom white part long, about 2 inches), and thinly slice the rest. Peel and thinly slice the yellow onion. Thinly slice the jalapenos. Cut the lime into wedges.

Prepare the spices

Toast the pho spices in a small skillet for 30 seconds, then place them in a spice bag and tie it closed.

Prepare the Noodles

Add the rice noodles to a large mixing bowl and fill it with water. Soaking the rice noodles in water helps remove excess starch, separate the strands, and makes cooking quicker.

Stop the Cooking

When the pressure cooker is done, use the quick release method. I like to do this outside because it can get messy. A lot of oil will be at the top of the stock. Skim the top layer of oil and discard it or save it to use as oil for other recipes.

Season the stock

Press Sauté and change the setting to High. Adjust as necessary to maintain a low simmer. Season the stock with rock sugar, sea salt, fish sauce, and MSG. Add the spice bag and simmer for about 15 minutes.

Strain the stock

Remove all the solids from the stock. Set aside the meat to cool and discard the rest. Once the meat is cool enough to handle, you can remove it from the bones for easier eating (optional, great for kids).

Finish the broth

Add more water up to the ½ line, making a total of 4 quarts. Add the sliced beef balls and stems of green onions. Once the mixture comes to a boil, the broth is done.

Cook noodles and assemble the bowl for serving

To cook the noodles, bring a medium pot of water to a boil. Blanch a serving of noodles, one at a time, for about 5 seconds. Transfer noodles to a bowl, add oxtail and your desired toppings. Ladle in hot broth and meatballs. Squeeze in lime and enjoy.

https://www.youtube.com/watch?v=2P22NxD-EHM

Want quick pho? Try this simple Instant Pot pho recipe. This recipe uses an Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Pressure cook for only 30 minutes. Enjoy a delicious and authentic bowl of Vietnamese beef noodle soup in about one hour, from start to finish.

You Will Need:
4½ lbs oxtail
3 oz ginger (about 4 inches)
2 yellow onions (peel outer layer)
1 packet phở spices
2½ tablespoons sea salt
3 tablespoons fish sauce
 ﻿﻿﻿﻿25 grams rock sugar
2 teaspoons MSG (optional)
11 oz cooked beef balls (1 package)
2 lbs rice noodles
Green onions
Yellow onion
Red chili peppers/jalapenos
Lemons/limes

Full printable recipe: https://www.vickypham.com/blog/pho-bo-instant-pot-oxtail

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Quick & Easy Pho: Vietnamese Instant Pot Oxtail Beef Noodle Soup (Phở Đuôi Bò)

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Bò Kho [Vietnamese Beef Stew]

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