Bò Kho Vietnamese Beef Stew Recipes

Bò KHO (VIETNAMESE BEEF STEW)

Steps:

• Start by cutting the beef into 6cm (2.4") chunks. Marinate the meat with the Bò Kho spices, garlic and 1 finely chopped onion for a minimum of 20 minutes.
• To make the stock, bring a pot of water to a boil and add the bones in along with the peeled ginger. Let it simmer on a low-medium heat for at least 3 hours.
• Meanwhile, char the remaining onions and ginger until the outside is black and the juices just start to bubble from the inside.
• Remove the skin under running cool water, then add the aromatics into the stock along with the coconut water, rock sugar, salt and chicken bouillon powder. Let it simmer on a low heat as you work on the other ingredients.
• Cut the lemongrass into 5cm (2") segments along their length and use a meat mallet or knife to crush them until they begin to split.
• Heat up a wok on medium heat and add 5 tbsp oil in. When hot, throw in the lemongrass and tomato paste, then stir for 10 seconds.
• Turn the heat up to high and pour in the marinated beef. Cook for 1-2 minutes or until all sides are seared.Tip: To avoid boiling the meat, divide and cook the beef, lemongrass and tomato paste in 2-3 batches.
• Bring the heat up to high for the stock and add the cooked meat in.
• Wash and peel the daikon and carrots, then cut them into 4cm (1.6") segments or to preference. Add them into the soup and let it simmer for another hour or until the meat is soft.Note: Keep the vegetables on the larger side as they will soften and break apart if too small and simmered for long.
• As the stock is cooking, bring a pot of water to a boil and cook the tendons for 2 minutes to remove any odors. Drain, scrape off any impurities and add them into the stock to cook for another 3 hours or until soft on your preferred texture.
• Remove the tendons from the soup and cut into smaller segments, then leave aside in a bowl to eat with the stew.
• Serve the Bò Kho hot with noodles, baguette, fresh herbs, chili and a squeeze of lemon juice!

BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES

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.

BO KHO (VIETNAMESE BRAISED BEEF STEW)

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.

VIETNAMESE BEEF STEW (BO' KHO)

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.