bo kho

Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles

Bo Kho: Spicy Vietnamese Beef Stew With Noodles

garlic ((minced))

ginger ((minced))

fish sauce

five-spice powder

brown sugar

lemongrass

lemongrass ((minced, after removing any tough woody parts))

onion ((sliced thinly))

tomato paste

water

coconut water/juice

star anise

black pepper

chili powder

annatto ((optional))

paprika

carrots

salt

soy sauce

chili oil ((or

wide rice noodles or egg noodles

cilantro leaves

Thai basil leaves

onion

Lime wedges

Bo Kho: Spicy Vietnamese Beef Stew with Noodles

First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.

Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.

Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.

Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer for 1 hour.

After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.

To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.

Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

This highly aromatic Vietnamese Beef Stew will become your favourite family meal. Slow cooked until the meat is fall apart tender and packed with flavour.

One–pot Vietnamese Beef Stew

900 g 2lb braising steak (chuck

tsp Chinese five spice powder

tsp ground pepper

lemongrass (outer leaves removed, finely chopped)

garlic

tsp fish sauce (optional)

tbsp brown sugar (or palm sugar)

vegetable oil (to sear beef)

shallots

green chillies (de seeded and finely chopped)

tomatoes (chopped)

cinnamon

kaffir lime leaves

625 ml | 2 ½ cups hot beef stock

450 g | 1lb butternut squash (peeled and cubed)

tbsp cornflour /cornstarch

Thai basil (chopped to garnish)

salt and pepper to season (if needed)

Combine the beef, lemongrass, garlic, soy sauce, fish sauce, Chinese Spice, sugar, salt and pepper in a bowl and mix well. Leave to marinate for an hour.

Preheat the oven to 160C (325F) and have all your vegetables prepared.

Put the oil in the casserole and heat over medium high heat. Sear the beef, in batches if necessary, until nicely browned.

Add a splash of hot stock to deglaze the pan, scraping any browned bits with a wooden spoon.

Add the shallots and chillies and stir for a couple of minutes.

Add the tomato paste, tomatoes, carrots, cinnamon stick, star anise, kaffir lime leaves and stock and bring slowly to a rolling simmer.

Cover the casserole and transfer to the oven. Cook for an hour.

Take the casserole dish out of the oven - careful it will be very hot! - and stir in the butternut squash.

Return to the oven and cook for a further 45 minutes to 1 hour until meat is very tender.

Stir the cornflour slurry into the stew and simmer for a couple of minutes on the hob to thicken the gravy.

Remove and discard the cinnamon stick, star anise and kaffir lime leaves.

Add some chopped basil leaves, check the seasoning and serve with crusty bread, or over rice..

Marinate and brown the beef as instructed above then transfer to your slow cooker.

Add all the remaining ingredients and stir to combine. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.

Add the cornflour slurry and cook on HIGH, uncovered, until the gravy thickens.

Add some chopped basil leaves, check the seasoning and serve with crusty bread, or over rice.

Slow Cooker instructions

This highly aromatic Vietnamese Beef Stew will become your favourite comfort food! Tender slow-cooked beef in a rich and incredibly flavourful gravy – this stew is easy to make on the stove/oven or your slow cooker. In partnership with [ yellow tail ]
Full recipe https://www.supergoldenbakes.com/onepot-vietnamese-beef-stew/

Vietnamese Beef Stew | Supergolden Bakes

Món chay mà vẫn đầy đủ dưỡng chất và thơm ngon đậm đà y món mặn thì sao phải chần chừ nhỉ? Nước bò kho màu đỏ cam sánh vừa, đậm đà, rau quả chín tới có vị ngọt tự nhiên, lại thoảng mùi thơm cay nồng đặc trưng của sả chắc chắn sẽ là món chay ngon miệng cho cả nhà!

Bò kho chay

Đậu hũ trắng, chiên vàng: 1 miếng

Nấm đông cô khô: 30 grams

Đậu hạt Hà Lan: 30 grams

Tàu hũ ki cọng mềm: 100 grams

Cà rốt: 100 grams

Nước dừa tươi: 700 milliliters

Ớt hiểm băm: 1m

Cà paste: 2M

RAU NÊM: Ngò gai, Sả, rau quế, hành boaro, húng quế

ĂN KÈM: mì

Gia vị: Đường, muối, tiêu, ớt bằm, bột năng, bột bò kho

Bột ngọt AJI-NO-MOTO®

Hạt nêm Aji-ngon® Nấm

Sơ chế

&#8211; Nấm đông cô ngâm nước sôi cho mềm, bỏ chân, cắt đôi. Cà rốt, khoai tây cắt khối 3cm.  
&#8211; Đậu hũ trắng cắt miếng vuông 3cm. Tàu hũ ki cắt khúc 3cm. Sả cây đập dập cắt khúc. Ớt sừng cắt khúc. Hành boaro cắt lát mỏng. Ngò gai, rau quế cắt nhỏ. Bột năng hòa với nước cho loãng.


Thực hiện

&#8211; Phi thơm hành boaro, sả ớt băm, rồi cho 2M cà paste, bột mì, cho cà rốt, khoai tây vào, cho 2M bột bò kho, 2M sa tế vào xào với lửa nhỏ, đến khi hỗn hợp lên màu đỏ đặc trưng.
&#8211; Thêm vào 700ml nước dừa tươi, sả cây, nấm đông cô và nêm vào 1/2m muối, 1m bột ngọt AJI-NO-MOTO®, 1,5M đường, 2,5M hạt nêm Aji-ngon® Nấm, đun sôi với lửa lớn 5 phút, cho tiếp tàu hũ ki, đậu hũ và đậu hạt Hà Lan vào, nấu chín tới, cho nước bột năng vào từ từ, tạo độ sệt, tắt lửa, thêm ngò gai và rau quế vào.


Cách dùng

&#8211; Múc bò kho chay ra tô, rắc ít tiêu, dùng nóng với bánh mì hoặc hủ tiếu.
&#8211; Món ăn đi kèm: Trà sữa hạt é sương sâm


Mách nhỏ - Mẹo nấu ăn ngon

&#8211; Khi cho bột bò kho vào xào, nên để lửa nhỏ, để bột không bị cháy. 
&#8211; Cho đậu hũ trắng vào sau cùng để đậu không bị nát.
&#8211; Cho bột mì vào xào để có độ sánh &amp; ngon hơn


https://www.youtube.com/embed/MYpNm_KE1U0

A traditional Vietnamese beef stew, is made with tender beef, carrots, and aromatic spices in a savory tomato broth. Enjoy it with rice, a baguette, or noodles.

Vietnamese Beef Stew (Bò Kho)

lbs beef (boneless beef chuck, see notes)

red curry powder

sea salt

cane sugar

chicken bouillon powder (optional)

MSG (optional)

lb carrots (3 whole)

ginger

vegetable oil oil

oz coconut soda

cinnamon stick (cassia bark)

Cilantro

Thai Basil

Lime, salt and pepper dipping sauce

Prepare beef and aromatics

Cut away excess fat from the beef chuck then slice beef into 1&#8243; to 1-½” cubes. Peel the carrots and cut them into the same size chunks as the beef. Discard the lemongrass leafy tops, if any. Cut the lemongrass stalk into 4&#8243; segments. Smash the stalks with a mallet or something heavy to release their aroma and flavor. Slice the ginger into thick coins and give each coin a gentle smash.

Marinate

Add beef cubes to a medium bowl and marinate with red curry powder, salt, sugar, chicken bouillon powder, MSG, garlic, and shallots for at least 30 minutes, or overnight in the fridge for better results.

Pan fry

To the bottom of a large pot with a lid, add oil and heat on medium-high. Add beef. Pan fry until you get color on all sides (about 5 minutes). Clear the center. Add the lemongrass and ginger slices. Pan fry for about one minute.

Braise

Stir in tomato paste. Add coconut soda, and water. Braise with the lid on for 1-½ hours on low heat.

Add carrots, cinnamon stick and whole star anise

Continue cooking with a covered lid on a low simmer until carrots are chopstick-tender (about more 30 minutes). If the liquid is evaporating off too much, add a bit more water. Discard the lemongrass, ginger slices, cinnamon stick and star anise.

Season broth to taste

with a bit of fish sauce and light soy sauce.

Finish

Garnish with cilantro or Thai basil. Serve with toasted French baguettes or steamed white rice and optional dipping sauce. If making this with rice noodles, add a bit more hot water to the stew to make it soupier. Season the broth with additional fish sauce and soy sauce, if needed.

First time making this dish and it is a keeper.
I had daikon and parsnip in the refrigerator so they went into the dish along with the carrots.
The broth i added an extra star anise because i love that flavor.

Going to go through more of your recipes and get a shopping list together.

https://www.youtube.com/watch?v=v0QMhWOwau0

A traditional Vietnamese beef stew, Bò Kho is hearty and full of flavor. It’s perfect for a comforting and satisfying meal any day, but particularly nice on a cold day. It is made with tender beef chuck, aromatic spices, and carrots, all slow-cooked to perfection in a savory tomato-based broth. Enjoy this dish with steamed rice, a toasty baguette, or noodles.

Full recipe: https://www.vickypham.com/blog/vietnamese-beef-stew-bo-kho

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Top 4 bo kho recipes from across the web

The most viewed bo kho recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Vietnamese Beef Stew (Bò Kho)

The most viewed bo kho recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine