BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES
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
Provided by Kaitlin
Categories Beef
Time 3h
Number Of Ingredients 28
Steps:
- 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, covered, 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.
Nutrition Facts : Calories 615 kcal, Carbohydrate 65 g, Protein 30 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 88 mg, Sodium 946 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
BO KHO (VIETNAMESE BRAISED BEEF STEW)
Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.
Provided by David Tanis
Categories dinner, meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
- Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
- Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
- Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
- Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
- Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
- To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram
VIETNAMESE BEEF STEW (BO' KHO)
My mom and dad make this dish in the winter a lot. Every time they do, the whole house smells wonderful. One time my mom came to visit me in boarding school in England. She cooked one pot, I ate for a whole week and got on the black list of all Asians in school. It taste good steaming hot with French bread, and also very good in sandwiches. Some ingredients are available at normal grocery stores. You can get star anise and Thai Basil at Asian stores, natural food stores
Provided by Nolita_Food
Categories Stew
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix lemongrass, fish sauce, 5-spice powder, ginger, brown sugar and bay leaf, marinate the beef for 30 minutes.
- Over high heat, heat oil in a heavy-bottemed 5-quart pot, sear the beef quickly then remove, reserve lemongrass and bay leaf for later use.
- Reduce heat to medium, cook onions till translucent (5 minutes), then add tomato and cook with lid on for another 12-15 minutes.
- If sauce is too thick, add a bit of water.
- Add back the beef, lemongrass, bay leaf and star anise, cook uncovered for 5 minutes then add water.
- Bring pot to a boil, then reduce heat to simmer for 1 hour and 15 minutes.
- Add carrots and simmer for another 45 minutes until beef and carrots are tender.
- Remove bay leaf, lemongrass and star anise before serving with cilantro and Thai basil.
- Taste great with steam rice or French bread.
Nutrition Facts : Calories 503.6, Fat 24.6, SaturatedFat 7.7, Cholesterol 149.7, Sodium 1624.9, Carbohydrate 22.2, Fiber 5.2, Sugar 11.2, Protein 51
AROMATIC AND SPICY BEEF STEW (THIT BO KHO)
Instead of making a regular stew, try this tasty Vietnamese version. In Vietnam this recipe is eaten either with rice or hunks of crusty French bread.
Provided by English_Rose
Categories Curries
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the beef into 1in cubes and set aside.
- Peel and finely chop the onions and garlic. Peel the shallots, but leave whole.
- Cut the lemon grass into 1in sections, from the bottom to about 1in from the top; cut off and discard the straw like top. Crush each section lightly with a mallet or other heavy object.
- Heat 3 tablespoons of the oil in a non-stick frying pan over a medium-high heat.
- Add the onions, garlic and shallots, and stir-fry for 2 minutes. Add the lemon grass and continue to fry, stirring, until the onions are lightly browned. Turn off the heat.
- Take the shallots out of the pan and set aside.
- Heat the remaining 4 tablespoons oil in a large, wide, preferably non-stick pan over a high heat. When hot, quickly fry the meat cubes in batches, turning to brown them all over. Remove with a slotted spoon. Brown all the meat in this way.
- Return all the meat to the large pan. Add 4 cups water and the garlic mixture. Coarsely chop the beans in the yellow bean sauce (if not already crushed) and add them too.
- Also put in the chili powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil, then cover, lower the heat and simmer gently for 1¼ hours.
- Add the reserved shallots, cover again, and simmer for a further 15 minutes.
- Remove the lid, increase the heat to medium and cook for a further 15 minutes or until the sauce has thickened a little and the meat is tender. Skim the fat off the top of the stew before serving.
Nutrition Facts : Calories 870, Fat 66.9, SaturatedFat 22.7, Cholesterol 177.3, Sodium 158.9, Carbohydrate 15.7, Fiber 0.7, Sugar 5.8, Protein 49.8
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