Bò Kho
User Reviews
5
2 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
2 hrs 15 mins
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Rest Time
1 hr
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Total Time
3 hrs
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Servings
8 people
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Course
Main Course, Soup
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Cuisine
Asian, Vietnamese
Bò Kho
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Bò kho is a delicious spicy beef stew dish, that is popular in Vietnam. It is served with rice noodles, but can also be served with baguette, or as is.
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Ingredients
For the beef
- 3 lb scoter (or boneless beef breast), cut into 2-inch (5cm) cubes
- 3 cloves garlic , minced
- 4 tablespoons ginger grated, fresh
- 5 tablespoons fish sauce fish sauce, Vietnamese 'nuoc mam'
- 2½ teaspoons Chinese five-spice powder (Sichuan pepper, caraway, coriander, fruit peel, licorice, cinnamon, star anise, cloves)
- 1½ teaspoon brown sugar
For the rest of the stew
- 3 tablespoons vegetable oil
- 1 tem lemongrass , peeled and cut into 3-inch (8cm) sections
- 2 lemongrass peeled and finely chopped, stalks
- 8 cloves garlic , minced
- 1 onion , chopped
- 4 tablespoons tomato paste
- 8 cups water
- 2½ cups coconut water pure
- 2 pods star anise
- 1 teaspoon black pepper ground
- 1 teaspoon chili powder
- 1 teaspoon annatto ground
- 1 tablespoon paprika
- 8 large carrot peeled and sliced in 1-inch (3cm) sections
- 1 teaspoon salt
- 3 tablespoons soy sauce
- 3 tablespoons Chili oil
- 16 oz. rice noodles large
- 1 bunch cilantro , roughly chopped
- 6 leaves Thai basil
- 2 onion thinly sliced
- A few wedges lime
Instructions
Beef
- In a large bowl, combine the beef, garlic, ginger, fish sauce, five-spice powder and brown sugar until each piece is well-coated.
- Marinate for 1 hour.
Rest of the stew
- Heat the vegetable oil in a large pot over high heat. Add the lemongrass stalks and fry for 1 minute.
- Add the minced lemongrass and garlic. Sauté for 2 minutes.
- Add the onions and cook, mixing until they become translucent.
- Stir all the beef 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, add the carrots, salt, soy sauce and chili oil.
- Cover and simmer again for 45 minutes.
- To serve, remove the large stalks of lemongrass and the pods of star anise.
- Cook the rice noodles according to the package instructions.
- Add a serving of noodles in each bowl and pour the soup over them.
- Garnish with cilantro, Thai basil and raw onions, and serve with some lime wedges on the side.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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