Bò Kho (Vietnamese Beef Stew)
Be prepared for one of the richest broths you can meet: Bò kho, aka Vietnamese Beef Stew! Perfect for soaking up a warm Vietnamese baguette, noodle or even fluffy jasmine rice. But I’ll always reach for a banh mi!
Ingredients
Marinade
- 3½ lb Beef Short Rib / Brisket / Tendon
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Sugar
- 1½ tablespoon Five Spice Powder
Aromatics & Broth
- 2 tablespoons Neutral Cooking Oil
- 2 tablespoons Garlic minced
- 2 tbsp Tomato paste
- 3 Bay Leaves
- 1 Cinnamon Stick
- 3 cloves Star Anise
- 1 tsp Annatto Seed Oil see Note 1, optional
- 4 cups Chicken Stock
- 2 lb Carrots and/or Potatoes
Dipping Sauce (Optional)
- 2 teaspoons Lime juice
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- Optional Thai Birds Eye Chili, chopped
Accompaniments
- Vietnamese Baguette or noodles/rice
- White Onion thinly sliced
- Green Onion / Thai Basil
- Lime wedges
Instructions
Prepare Beef
- Cut beef (short rib & brisket) into 1-2 inch pieces. In a bowl, combine fish sauce, black pepper, salt, sugar, five spice powder & lemongrass. Mix beef well into marinade, and allow to marinate for 30 minutes.
Stew
- Heat a large pot on medium-high heat (or sauté for instant pot). Add 1 tbsp of oil. Sear for 2-3 minutes, until just coloured. Remove meat from heat. To the same pot, add 1 tbsp of oil. Once hot, add minced garlic and tomato paste, sauté for 2 minutes. Add aromatics (bay leaves, cinnamon & star anise), and saute for a further 2 minutes.
- (Route 1) For stove top: Add meat back to pot, along with chicken stock. Allow to simmer for 1.5 hours and skim broth for scum continually. Add carrot/potatoes, and simmer for another 30 minutes (see Note 2).
- (Route 2) For instant pot: Add meat back to instant pot, along with chicken stock (or 4 cups of water with 1 tablespoon of chicken stock powder). Set to high pressure for 20 minutes. After 20 minutes, release valve. Add tendon and carrot/potatoes to instant pot (see Note 2). Set to high pressure for another 10 minutes. Release once complete. Adjust to taste by adding 1 tsp of chicken powder at a time.
Tendon (Optional)
- In a bowl, mix blend 1/4 cup of white vinegar and 1/2 tsp of salt. Add tendon and allow to soak for 15 minutes.
- Add tendon to instant pot and fill water until just submerged.
- Set instant pot on high pressure for 20 minutes. Allow to natural release.
- Remove tendon from pot, and allow to dry in a paper towel, keep in fridge until ready to add to Bo Kho broth (step 3, along with carrots & potatoes).
Dip Mixture
- Combine lime juice, salt and black pepper.
To Serve
- Ladle stew into a bowl. Top with thinly sliced white onion, and a squeeze of lime to taste. Enjoy with bread, noodles or rice.
Notes
- Note 1: To create that iconic orangey oil hue and add to the savory taste, add annatto seed oil! To make annatto seed oil, heat a half tablespoon of oil over med-high heat, then add annatto seed and lightly toss. After 2 minutes, remove the seeds, and reserve the oil.
- Note 2: Add carrot and tendon once the meat becomes tender so you don't end up with mush! If you like more filler, I would recommend daikon & potatoes as well!