If you are looking for bo kho recipe on google, I think you are at the right place. Because in this article, we will instruct you on how to make Vietnamese beef stew perfectly at home
1. Tips To Cook Vietnamese Beef Stew Tender & Delicious
For tender beef stew, opt for tougher cuts of meat that benefit from slow cooking. Brisket, chuck roast, or shank are excellent choices as they become tender and flavorful when cooked slowly.
Cut the beef into evenly sized chunks to ensure they cook uniformly. Larger chunks are generally better as they hold their shape during the long cooking process.
Using chinese five-spice powder. This type of spice infuse your stew with a rich and fragrant taste.
To achieve tender meat, simmer the beef stew on low heat for an extended period. You can use a stovetop, pressure cooker, or a slow cooker. Low and slow cooking allows the collagen in the tougher cuts of meat to break down, resulting in tender and succulent beef.
Potatoes, carrots, and onions are common additions to Vietnamese beef stew. You should add the vegetables at the last step in the cooking process, this helps them not to become too soft
2. How To Make Vietnamese Beef Stew
- 1.5 lbs (700g) beef (brisket, chuck roast, or shank), cut into chunks
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 thumb-sized piece of ginger, minced
- 2 stalks lemongrass, bruised (use only the white/light green part)
- 3-4 carrots, peeled and cut into chunks
- 2 large potatoes, peeled and cut into chunks
- 1 tablespoon tomato paste
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon curry powder
- 1 teaspoon Chinese five-spice powder
- 1 tablespoon sugar
- 4 cups beef broth (or water)
- 1 cup coconut milk (optional, for a richer flavor)
- Salt and pepper to taste
- Fresh cilantro and Thai basil, for garnish
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onions and cook until they become translucent.
Add the minced garlic and ginger, and cook for another minute until fragrant. Next, add the beef chunks to the pot and brown them on all sides.
Stir in the tomato paste, fish sauce, soy sauce, curry powder, Chinese five-spice powder, and sugar. Mix well to coat the beef with the spices.
Pour in the beef broth (or water) to cover the beef completely. Add the bruised lemongrass stalks to the pot.
Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours or until the beef becomes tender. Keep an eye on the liquid level, and if it reduces too much, add more water or broth as needed.
Once the beef is tender, add the carrot and potato chunks to the pot. Simmer for an additional 15-20 minutes or until the vegetables are cooked through.
If you prefer a creamier stew, stir in the coconut milk at this stage. Simmer for a few more minutes until everything is well combined.
Taste the stew and adjust the seasoning with salt and pepper according to your preference.
Remove the lemongrass stalks before serving. Garnish the Bo Kho with fresh cilantro and Thai basil.
3. What To Serve With Vietnamese Beef Stew
French Baguette: Bo Kho is commonly served with crusty French baguette to soak up the rich and aromatic stew broth. The combination of the tender beef and savory broth with the crunchy bread is a perfect match.
Rice Noodles (Pho Noodles): Another popular option is to serve Bo Kho with rice noodles, similar to how pho is served. The noodles add a different texture and absorb the flavors of the stew.
Steamed Rice: For a more classic Vietnamese meal, Bo Kho can be served with steamed jasmine rice. The fragrant rice complements the savory stew, and the combination is simple and satisfying.
Vietnamese Beef Stew is a delightful and comforting dish that showcases the rich flavors of Vietnamese cuisine. The combination of tender beef, aromatic spices, and the subtle sweetness of carrots and potatoes creates a harmonious and satisfying experience for the taste buds.