Bò Kho Recipe Vietnamese Beef Stew Hungry Huy Recipes

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
• Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
• Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES

Steps:

• First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
• Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
• Add the onions and cook until translucent. Then add all of the beef to the pot, 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 has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
• To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
• Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

Bò KHO (VIETNAMESE BEEF STEW)

Steps:

• 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.

VIETNAMESE BEEF STEW WITH STAR ANISE AND LEMON GRASS (Bò KHO)

Steps:

• In a large Dutch oven over medium-high, heat the oil until barely smoking. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add the ginger and garlic, then cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until well browned and beginning to stick to the pot, about 1 minute. Stir in the chili-garlic sauce, then add the lemon grass, star anise, cinnamon and beef, then stir to coat. Add the coconut water and broth. Bring to a boil over medium-high, then reduce to medium-low and cook, uncovered and without stirring, for about 4 minutes, adjusting the heat as needed to maintain a simmer.
• Using a wide spoon, skim off and discard the scum from the surface of the liquid. Reduce to medium-low, cover and cook, adjusting the heat as needed to maintain a simmer, until a skewer inserted into the beef meets no resistance, 2 to 2½ hours.
• Remove the pot from the heat. Remove and discard the lemon grass, star anise, cinnamon and ginger. Tilt the pot to pool the cooking liquid to one side, then use the wide spoon to skim off and discard as much fat as possible from the surface.
• Stir the carrots into the stew and return to a simmer over medium. Cover and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the carrots are tender, about 15 minutes.
• Remove the pot from the heat. Stir in the fish sauce and lime juice. Taste and season with additional chili-garlic sauce (if desired), salt and pepper. Ladle the stew into bowls and top with sliced onion and cilantro and/or basil. Serve with lime wedges.