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Tuesday, December 11, 2012

Vietnamese Beef Stew (Bò Kho)

Ingredients & Cooking Directions for Bò Kho - Vietnamese Beef Stew

Estimated Servings: 4-5

Step 1: Marinate the beef

1 tablespoon vegetable oil
1 ½ pounds beef stew beef
2 tablespoons minced garlic
1 tablespoon minced lemongrass
2 tablespoons chopped yellow onion
2 tablespoon Bò Kho seasoning
1 teaspoon curry powder
3 tablespoons fish sauce

In a large bowl, add all of the ingredients in this step to the beef and mix it up to coat the beef with the marinade. Then cover the bowl with a lid and allow the beef to marinate in the refrigerator for 30 minutes or more.

Step 2: Sauté the beef

2 cups carrot chunks
1 medium sliced yellow onion
2 sticks lemongrass
2 tablespoons vegetable oil

Cut the lemongrass sticks in half and set them aside. Then pour oil to a large pot and turn your stove on medium high heat. Next add in the onions and cook them until softened. Then pour in the beef and brown them on all sides, which will take about 5 minutes. Now add in the carrots and lemongrass and mix it up with the beef. Cook everything for about a minute, stirring it around, to allow the flavors to combine.

Step 3: Stew the stew

1 tablespoon vinegar
1 teaspoon salt
1 can coco soda
3 cups water
2 tablespoons coconut milk
2 star anise

Once the beef is brown on all sides add the coco soda, water and coconut milk and allow everything to come to a boil. Then turn the heat down to medium and add in the vinegar, salt, and star anise. Next, cover the pot with a lid and allow the stew to cook on medium heat for about 25-30 minutes or until the beef and carrots are completely tender.

Step 4: Assemble the dish

French bread
Cooked rice noodles
Thai basil
Lime wedges
Chopped cilantro
Chopped green onions
Jalapeno slices

This beef stew can be served in 2 ways. It can be eaten with French bread or rice noodles. If eaten with rice noodles, garnish the stew with the herbs, onions and jalapeno slices.

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