Bò Kho (Vietnamese Beef Stew)
User Reviews
5.0
180 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
2 hrs 20 mins
-
Servings
8
-
Calories
168 kcal
-
Cuisine
Vietnamese
Bò Kho (Vietnamese Beef Stew)
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An easy to make, mouth-meltingly tender braise loaded with herbs and aromatics, in a broth that will have you going back with more Vietnamese baguette!
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Ingredients
- 2 lb beef shank cut into 3/4 - 1" pieces
- tap water
- 1 tbsp salt
Marinade
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tsp salt
- 1 tsp Vietnamese beef stew seasoning
Aromatics
- 2 tbsp neutral cooking oil
- 4 cloves garlic roughly chopped
- 1 tsp paprika optional, for extra color boost
Broth
- 1 tbsp Vietnamese beef stew seasoning
- 1 medium onion quartered
- 1.5 .5 tbs fresh ginger sliced or pounded
- 1-2 talks lemon grass use ~7" of the aromatic root area, pounded
- 2 tbsp tomato paste
- 2 tbsp dark soy sauce
- 3-4 pods star anise
- 4-5 bay leaves
- 1 can chicken broth about 2 cups
- 6 oz coconut soda, Coke, or Sprite
- 5 cups filtered water or enough to barely cover the ingredients
- 2-3 carrots cut into 1" chunks
Accoutrement
- 6 " Vietnamese bread loaves
- 2 Sliced Jalapenos
- 1 sliced lemon
- salt and pepper
- 1 bunch Thai basil
Instructions
- Clean the meat. Add beef to a large pot and add 1 tbsp salt and enough tap water to barely cover the meat. Bring to a boil on high heat, and once it hits a boil for 30 seconds, kill the heat, drain, and rinse under running water to clean. If you haven't cut the meat into 3/4 - 1" pieces yet, do it now.
- Marinate the meat. Add all marinade ingredients to the meat in a covered bowl or a bag for at least two hours, but overnight would be better.
- Aromatics. Preheat a large pot on medium high. When hot, add the oil, let it warm a bit, then add all the garlic and stir to slowly saute until it turns light brown. Then add the paprika an stir until it releases its aroma, about 30 seconds.
- Broth. Add all broth ingredients to the pot except the carrots. Turn the heat to high until it hits a boil, then reduce heat so it maintains a low boil. Cook until the meat is as tender as you'd like it, about 60-90 minutes. Add carrots towards the final 10 minutes so it softens. Discard the cooked onions and star anise pods.
- Serve with accoutrement as shown: tearing fresh Thai basil onto your plate, taking occasional bites of jalapeno, and dipping a few pieces of meat into the salt / pepper / lemon juice side for variety.
Notes
- 2/16/2021: Added approximate meat cooking time.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
10g
(3%)
Protein
17g
(34%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
27mg
(9%)
Sodium
2159mg
(90%)
Potassium
462mg
(13%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
2822IU
(56%)
Vitamin C
11mg
(12%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 2159mg | 90% |
| Potassium | 462mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2822IU | 56% |
| Vitamin C | 11mg | 12% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
180 reviews
Excellent
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