This beef stew is velvety and delicious! It is a great example of taking inexpensive ingredients and taking the time to make them taste delectable!
In Vietnamese homes, Bo Kho is typically served at breakfast time, served with flat rice noodles. When it is served at a restaurant it is usually served with a baguette. If someone wants to eat this dish on the go, they would serve Bo Kho in a hollowed out baguette. Bo Kho consists of beef that has been braised with aromatics until it is tender.
Vietnamese Beef Stew (Bo Kho) Recipe
Serves 3-4
Specialty Tool: Heavy bottomed soup pot with a lid or a Dutch oven
Prep Time: 5 minutes
Cook Time: 90 minutes
Inactive Time: 15 minutes
Beer Pairing Suggestion: Lager or Ale
Wine pairing suggestion: Cabernet Sauvignon
Ingredients
1 pound lean chuck beef, cut into 1 inch cubes
1/2 teaspoon curry powder
1/2 teaspoon five spice powder
1/2 teaspoon crushed red pepper flakes
2 teaspoons Kosher salt
2 tablespoons tomato paste
1 tablespoon oyster sauce
1/2 medium onion, peeled and sliced
2 cloves garlic minced
5 cups water
4 large carrots, peeled and chopped into 1/2 inch pieces
1 stalk lemongrass
To Serve:
Vietnamese or French Baguette
Flat rice noodles, cooked
Garnish:
Asian basil
Lime or Lemon wedges
Hoisin sauce
Birds Eye Chili peppers
Directions
In a large bowl, stir together the curry powder, five spice powder, red pepper flakes, salt, tomato paste, and oyster sauce.
Throw in the beef cubes and toss in the sauce. Marinate for 15 minutes.
Chop off the green part of the lemongrass stalk and discard. Strip the white part of the stalk of its outer leaves. Bruise with the flat end of your knife. Set aside.
Heat up your heavy bottomed pot to medium heat. Add in a tablespoon of vegetable oil then toss in the onions. Sauté the onions for 5 minutes.
Add the garlic and sauté for 30 seconds.
Throw in the marinated beef and continue to sauté for 8 minutes over medium heat until all the sides of the beef are browned.
Pour in water and bring to boil. Use a ladle or slotted spoon to skim off the foam.
Gently add in the carrots and the bruised lemongrass. Cover and reduce heat to medium low.
Simmer until the beef is tender, about 60 to 90 minutes.
Serve hot with either a baguette or flat rice noodles.
Garnish with Asian basil, lime wedges, hoisin sauce, and Birds Eye Chili peppers
Want more Vietnamese beef recipes? Try my recipes for Bun Bo Hue and Pho Bo!
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