Vietnamese Beef Stew | Bò Kho

Name: Vietnamese Beef Stew | Bò Kho
Total time: 9000 s
Yield: 4-6 people
Cuisine: American
Ingredients: 3.5 lbs beef shank; 1 pkg Bo Kho Seasoning powder; 8 cloves garlic (minced); 1 large shallot (minced); 1.5 Tbs sugar; 2 tsp chicken bouillon; 1/2 tsp sea salt; 1/2 tsp MSG; 1/2 tsp Five Spice Powder; 2.5 Tbs fish sauce; 3 Tbs Neutral Cooking oil; 1.5 lbs beef tendon; 2 Lemongrass stalk; 2 inch fresh ginger root; 3 star anise; 1 shallot; 1 oz rock sugar; 1.5 tsp sea salt; 2 tsp chicken bouillon; 2 liter water; 4 Tbs Neutral cooking oil; 1 shallot (minced); 5 garlic cloves (minced); 4 lemongrass stalk (smashed & bundled); 5 star anise (soaked in warm water 30 min); 1 Tbs Tomato paste; 2-3 bay leaves; 1 inch cinnamon stick (soaked in warm water 30 min); 2 liter coconut water; 2 cans chicken broth

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

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.

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

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.

Saved

Ingredients

2 hr 30 mins

4-6 people

Beef Shank Marinade
3.5 lbsbeef shank
1 pkgBo Kho Seasoning powder
8 clovesgarlic (minced)
1large shallot (minced)
1.5 Tbssugar
2 tspchicken bouillon
1/2 tspsea salt
1/2 tspMSG
1/2 tspFive Spice Powder
2.5 Tbsfish sauce
3 TbsNeutral Cooking oil
Beef Tendon Pressure Cook
1.5 lbsbeef tendon
2Lemongrass stalk
2 inchfresh ginger root
3star anise
1shallot
1 ozrock sugar
1.5 tspsea salt
2 tspchicken bouillon
2 literwater
Others
4 TbsNeutral cooking oil
1shallot (minced)
5garlic cloves (minced)
4lemongrass stalk (smashed & bundled)
5star anise (soaked in warm water 30 min)
1 TbsTomato paste
2-3bay leaves
1 inchcinnamon stick (soaked in warm water 30 min)
2 litercoconut water
2 canschicken broth
1 ozrock sugar
Fish sauce to taste
Corn starch slurry (as needed)

Saved

Steps

2 hr 30 mins

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!