bo kho recipe

Learn how to cook Instant Pot Bo Kho (Pressure Cooker Bo Kho)! Tender &amp; juicy Vietnamese Beef Stew bursting with rich savory-umami-sweet aromatic flavors. You&#x27;ll fall in love with dipping the toasted crusty baguette in the tasty beef broth with our secret umami flavor booster sauce.

Instant Pot Bo Kho (Vietnamese Beef Stew)

(895 grams) chuck roast steaks

stock stock

(15 grams) garlic (, minced)

(100 grams) lemongrass (, cut into 4-inch lengths, crushed)

(1.5lb carrots

(206 grams) onion (, sliced)

(29.8 grams) shallot (, minced)

(15 grams) ginger (, sliced)

(2.4 grams) star anises

(0.3 grams) cloves

(0.4 grams) bay leaves

(3.5 grams) cinnamon stick

½ teaspoon (1.5 grams) fennel seeds

tomato paste

(15 milliliters-30 milliliters) fish sauce

(15 milliliters) regular soy sauce

salt

Brown Chuck Roast Steak: Heat up Instant Pot using &quot;Sauté More&quot; function. Wait until the Instant Pot says HOT. *Pro Tip: Make sure Instant Pot is as hot as it can be in order to induce a Maillard reaction. First, pat dry the chuck roast steaks, then season one side with salt and black pepper. Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Then, season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Remove chuck steaks and set aside in a large container.

Saute Onion and Herbs: Add in sliced onions and minced shallot, then saute for 3 minutes. Add in minced garlic, sliced ginger, lemongrass, 3 star anise, 3 cloves, 2 bay leaf, 1 stick cinnamon, and ½ tsp fennel seeds, then saute for another minute. Add in 3 tbsp (50ml) tomato paste, then saute for another minute.

Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Bo Kho: Turn off the Instant Pot. Cut the browned chuck roast steaks into 1.5 inches thick cubes. Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and ½ tsp fine salt to the Instant Pot. Give it a quick mix. Place chuck roast cubes in the cooking liquid. *Pro Tip: Make sure the cubes are partially soaked in the liquid. Don&#039;t forget the meat juice! Layer the carrot chunks on top. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.

Season Bo Kho: Bring the yummy Bo Kho sauce mixture to a simmer with the &quot;Saute More&quot; function. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinches of salt) and 1 tbsp (15ml) fish sauce (if necessary).

Serve: Let the Instant Pot Bo Kho sits for another 10 - 20 minutes before serving. Garnish your delicious Vietnamese Beef Stew with cilantro and serve! Enjoy!~

A vegan version of the famous Vietnamese beef stew! This delicious stew features juicy &quot;beef&quot; cooked in a rich and aromatic broth infused with lemongrass, garlic, and spices. Comforting, easy, and SO good!

Vietnamese "Beef" Stew (Bò Kho Chay)

Beef

tsp ground anise star

tsp annatto powder (optional,

tsp ground cinnamon

turmeric

five-spice powder

coriander

garlic

tsp sugar

tsp salt

oil oil

lemongrass

shallot (minced)

coconut water (or regular water)

water

baby potatoes (peeled)

carrot

tbsp sugar (start

1 and 1/2 tsp sea salt

tsp mushroom seasoning (optional, helps enhance the flavor of the broth)

For serving: fresh cilantro, bread, rice, or noodles

Soak the TVP slices in water for about 25 minutes or until fully rehydrated. Next, rinse the slices 2-3 times under cold water and drain them very well by squeezing the slices between your hands. Transfer to a bowl.

Add the spices, minced garlic, sugar, and salt. Toss to coat the TVP slices evenly. Cover with plastic film and refrigerate for at least 4 hours or overnight

Vegan Beef

Heat the oil in a Dutch oven or deep pot. Once hot, add the shallots and lemongrass and sauté for about 3 minutes.

Add the marinated vegan beef and sauté for another minute.

Pour in the coconut water and the water. Then, add the baby potatoes, carrots, and seasonings: salt and sugar. Bring to a boil and let simmer covered for about 25 minutes over low-medium heat.

Once the potatoes and carrots are cooked and tender, remove them from heat. Taste and adjust the sweetness and saltiness of the broth to your liking.

Serve the stew piping hot with either rice noodles, white rice, or a crusty baguette. Garnish with fresh cilantro, raw onion slices, and a squeeze of lime! This stew will keep for up to 4 days in the refrigerator.

Stew

My gosh, I've been missing my mom's bo kho since going vegan, and this recipe really hits the spot! Thank you!!

I thought I was making the ragu until I realized part way through that there was no tomato paste in this one, and no turning back, lol! I kept going and it turned out pretty good! I enjoyed the taste. It was comforting.  My husband's mom makes the non-veg version. He enjoyed too but thought there was too much anise, so I might cut that in half next time.

This is really a delicious recipe! Thank you Thomas! I was able to find the spice mix at my local international market. The coconut water in the broth really adds to the flavor.

This sounds delicious and perfect for the storm that's on its way to California.  I was wondering if you've tried this with Jackfruit?  If not, how do you think it would be?

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)

shallots

lb carrots (3 whole)

ginger

vegetable oil oil

oz coconut soda

cinnamon stick (cassia bark)

star anise

fish sauce

soy sauce

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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Instant Pot Bo Kho (Vietnamese Beef...

Vietnamese "Beef" Stew (Bò Kho Chay...

Vietnamese Beef Stew (Bò Kho)

Top 3 bo kho recipe recipes from across the web

The most viewed bo kho recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Bo Kho (Vietnamese Beef...

Vietnamese "Beef" Stew (Bò Kho Chay...

Vietnamese Beef Stew (Bò Kho)

The most viewed bo kho recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine