Vietnamese Beef Stew | Bò Kho
I love Vietnamese Beef stew! This is a versatile dish that can be eaten with rice noodles (Hủ tiếu), bread, or even rice! A mix between French and Chinese influence.
Vietnamese Beef Stew | Bò Kho
I love Vietnamese Beef stew! This is a versatile dish that can be eaten with rice noodles (Hủ tiếu), bread, or even rice! A mix between French and Chinese influence.
Cooking Instructions
- 1
Beef shank prep: wash with salt and distilled white vinegar. Rinse with water and dry off before cutting into chunks.
- 2
Combine and marinade beef shank in the “beef marinade” section. Cover and Let marinade in fridge over night in fridge.
- 3
(Next day) take out marinated beef tendon and let rest to bring temperature up before cooking. Beef tendon prep: wash with salt and distilled white vinegar, rinse with water and chop into large chunks.
- 4
Combine all ingredients in “beef tendon pressure cook” section in the pressure cooker pot. Cook in instant pot on: meat stew, high pressure, normal, 1 hr.
- 5
In a large pot, heat up cooking oil. Add in mince garlic, mince shallots, star anise, cinnamon stick bits, lemongrass, and bay leaves. Stir fry for 4 mins to bring out aromatics. Then add tomato paste and stir fry for another 1-2 mins.
- 6
Add in marinated beef shank. Stir-fry on high heat till beef is evenly seared before adding in: coconut water & chicken broth. Cover with lid, bring to boil before simmering on low heat for 1 hr.
- 7
When tendon pressure cook is done, remove shallots, ginger root, and lemongrass. Add tendons and broth to beef shank pot (after 1 hr cook time).
- 8
Add carrot chunks and white onions. Adjust broth to desired taste with fish sauce and rock sugar. Cover lid and simmer on low for 35-40 mins or till desired meat and carrot tenderness.
- 9
Add cornstarch slurry while stirring pot till desired thickness. Simmer another 5 minutes.
- 10
Enjoy!
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