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Vietnamese Beef Stew with Star Anise and Lemon Grass (Bò Kho)

In Ho Chi Minh City, Vietnam, Nguyên Thį Thúy, literature teacher and home cook, showed us how to make bò kho, a fragrant beef stew that marries local...
Yields: 6 servings
Number of ingredients: 17

Ingredients:

• 2 tablespoons grapeseed or other neutral oil
• 1 large yellow onion, halved and thinly sliced
• 3 ounces fresh ginger, unpeeled, sliced
• 8 medium garlic cloves, finely grated
• 2 tablespoons tomato paste
• 2 tablespoons chili-garlic sauce, divided, plus more if needed
• 4 stalks fresh lemon grass, trimmed to the bottom 6 inches, dry outer layers discarded, bruised
• 6 star anise pods
• 1 cinnamon stick
• 3 pounds boneless beef chuck roast, trimmed and cut into 1½-inch chunks
• 4 cups or one 33-fluid ounce container unsweetened coconut water (see headnote)
• 2 cups low-sodium beef broth
• 4 medium carrots, peeled, halved lengthwise and cut on the diagonal into 1-inch pieces
• 2 tablespoons fish sauce
• 2 tablespoons lime juice, plus lime wedges to serve
• Thinly sliced white onion, to serve
• Fresh cilantro and/or basil, to serve

How to cook:

1. Combine Ingredients In Dutch Oven
2. 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.
3. Skim Scum
4. 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.
5. Skim Fat
6. 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.
7. Add Carrots
8. 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.
9. Finish and Serve
10. 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.

Notes: Vietnamese beef stew (Bo kho banh mi), Learn how to make Vietnamese beef stew, aka " bò kho " in Vietnamese. It's very tasty with a hint of zesty lemon flavor and aroma from lemongrass.♥ Follow me o

Vietnamese Beef Stew

Khô Bò - How to make Vietnamese Beef Jerky

Vietnamese beef stew (Bo kho banh mi)

Crock Pot Vietnamese Beef Stew (Bò Kho)

This Vietnamese beef stew gets a fragrant kick with tons of lemongrass. It tastes great on its own, with rice, noodles or a baguette.
Provided by: Suzanne Nuyen
Total time: 410 minutes
Cook time: 360 minutes
Prep time: 20 minutes
Yields: 0 servings
Cuisine: Asian,Vietnamese
Number of ingredients: 12

Ingredients:

• 1.5 lbs beef rough flank or beef chuck/stew meat, cubed
• 3 tbsp finely chopped lemongrass
• 1/2 tbsp fish sauce
• 1/2 tsp salt
• 1 tsp ground black pepper
• 3 cloves garlic, minced
• 1 small shallot, minced
• 1 package bo kho bouillon, dissolved into a paste with a about 1 tbsp of water
• 1 tbsp neutral oil
• 2 tbsp tomato paste
• 3 cups water
• 4 carrots, peeled and chopped into 1 inch segments

Nutrition:

• Serving Size: 1 bowl
• Calories: 316 kcal
• Carbohydrate: 14.6 g
• Protein: 26.2 g
• Fat: 20.4 g
• Saturated Fat: 0.4 g
• Cholesterol: 24 mg
• Sodium: 1644.6 mg
• Fiber: 2.9 g
• Sugar: 10.8 g
• Unsaturated Fat: 2.4 g

How to cook:

1. Mix beef with lemongrass, fish sauce, salt, black pepper, garlic, shallot and bouillon. Let marinate for at least 30 min or overnight up to 24 hours
2. Heat oil in a large heavy bottomed pot on medium high heat. Add beef (along with the marinade) and brown.
3. Add tomato paste and continue to cook beef until liquid has reduced.
4. Transfer beef to slow cooker and add just enough water to cover the beef (for me, this was three cups)
5. Cook on high heat for 4-6 hours until beef is tender. This will take longer if you're using rough flank and shorter for other cuts of beef.
6. During the last 30 minutes of cooking, add chopped carrots
7. Serve with rice, bread or noodles

Notes: Nau Bo Kho Ngon Best Recipes, Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …

Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic)

Bò kho, a hearty Vietnamese-style beef stew, is fragrant with lemongrass, ginger, garlic, and fish sauce. SAVEUR’s Chief Content Officer Kate Berry enjoys her family’s recipe on Lunar New Year and other festive occasions.
Total time: 405 minutes
Yields: 8 servings
Number of ingredients: 23

Ingredients:

• ½ cups finely chopped ginger
• ¼ cups plus 2 Tbsp. fish sauce
• ¼ cups plus 1 Tbsp. sugar
• ¼ cups finely chopped garlic (about 10 cloves)
• 6 lemongrass stalks, 3 finely chopped (¼ cup), 3 cut into 4-in. pieces and smashed
• 2 lb. oxtail, cut into 3-in. pieces
• 2 lb. boneless short ribs, cut into 2-in. pieces
• ¼ cups vegetable oil
• 6 cups beef stock
• ¼ cups plus 2 Tbsp. tomato paste
• 6 makrut lime leaves
• 5 medium shallots, coarsely chopped
• 4 star anise pods
• 3 lb. carrots, peeled and cut into 1-by-3-in. pieces
• 1 medium sweet onion, coarsely chopped
• Freshly ground black pepper
• Wide phở noodles (optional)
• Thinly sliced red onion
• Coarsely chopped scallions
• Cilantro sprigs
• Thai basil
• Lime wedges
• Crusty bread (optional)

How to cook:

1. Make the bò kho: In a large bowl, combine the ginger, fish sauce, sugar, garlic, and chopped lemongrass and stir until the sugar has dissolved. Add the oxtail and short ribs, turn to coat, then cover with plastic wrap and refrigerate for 3–8 hours.
2. Drain the meat, discarding the marinade, and transfer to a paper-towel-lined plate. Use more paper towels to pat the beef dry. To a large pot set over medium-high heat, add the oil. When it’s shimmering and hot, add enough beef to fill the pot without overcrowding and cook, turning occasionally, until browned all over, 15–20 minutes. Using a slotted spoon, transfer to a plate, then repeat with the remaining beef.
3. To the empty pot, add the browned beef, beef stock, tomato paste, lime leaves, shallots, star anise, and the remaining lemongrass. Turn the heat to high, and when the liquid boils, turn the heat to low and cook, partially covered, until the meat is very tender, 2½ –3 hours.
4. Add the carrots and onion, add water as needed to keep the vegetables submerged, then turn the heat to medium-high; when the liquid boils, cover and turn the heat to medium-low. Cook until the vegetables are tender, 15–20 minutes.
5. To serve, remove and discard the lemongrass stalks, then ladle the bò kho into large bowls (over phở noodles if desired). Top generously with black pepper and garnish with the red onion, scallions, cilantro, Thai basil, and lime. Accompany with crusty baguette if desired.

Notes: Cách nấu bò kho Experiences & Reviews, Cách nấu bò kho là website chuyên hướng dẫn nấu ăn món bò kho. Với kinh nghiệm lâu năm trong lĩnh vực ẩm thực, cachnaubokho.com tự tin đưa đến bạn những …

Authentic Vietnamese Beef Pho (Phở Bò)

Phở Bò (Vietnamese Beef Pho Noodle Soup) is the national dish of Vietnam, a dish that many Vietnamese hold dear to their heart. Learn the authentic way to make beef pho and serve it like a true Vietnamese.
Provided by: Sophie
Total time: 420 minutes
Cook time: 390 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Vietnamese
Number of ingredients: 23

Ingredients:

• 3 lbs beef bones
• 1.25 lbs beef brisket
• 1 lb beef shank
• 14½ cups water ((about 3.75 quarts))
• 1 tablespoon salt ((and more for seasoning))
• 1 large piece of cassia bark or 2-3 cinnamon sticks ((about 0.2-0.25 oz))
• 6 star anises
• 6-7 cloves
• 1 tablespoon coriander seeds
• 2 teaspoons fennel seeds
• 1½-2 black cardamom pods, crushed open
• 2 medium yellow onions, skin-on, slice in half ((about 12 oz))
• 2 big thumb-sized pieces of ginger, slice in half lengthwise plus 2 more slices ((about 2.5 oz))
• 4-5 shallots
• 1 tablespoon fish sauce ((to taste))
• 1 tablespoon rock sugar
• 1.5-2 lbs cooked rice noodles
• thinly sliced steak, such as tenderloin or sirloin ((optional, if you want to have rare beef pho))
• 1 medium yellow onion, thinly sliced into half moons ((try to make them paper-thin))
• white scallion part, shredded
• green scallion part, thinly sliced
• cilantro, thinly sliced
• freshly-cracked black pepper

Nutrition:

• Calories: 384 kcal
• Carbohydrate: 41 g
• Protein: 32 g
• Fat: 10 g
• Saturated Fat: 3 g
• Cholesterol: 76 mg
• Sodium: 1558 mg
• Fiber: 4 g
• Sugar: 6 g
• Serving Size: 1 serving

How to cook:

1. Prepare the Broth
2. Par-boil beef bones in plenty of boiling water for 10 minutes then transfer to a bowl of cold water and clean the bones. Bring a stock pot with 3.75 quarts of water to a simmer, then add the bones together with 1 tablespoon of salt and 2 slices of ginger (about 2-inch long).
3. Let everything come to a boil and skim off any foams, then reduce to a simmer. Cover with the lid askew and simmer very gently for 6-8 hours.
4. While simmering the bones, use kitchen twine to tie the beef brisket and shank. Par-boil them in boiling water for a couple of minutes. Rinse and add them to the stock pot. Adjust the heat to maintain a gentle simmer and skim off foams. Cover with the lid askew.
5. Cook the beef brisket and shank until tender to your liking. Beef brisket may take 2.5-3 hours and beef shank may take 1-1.5 hours. Once they are ready, remove them from the broth and add them to a bowl of iced water. Once cool, refrigerate them if the broth isn't ready yet.
6. About 2.5 hours before finishing simmering the broth, char onions, ginger and shallots (all with skin-on) on a grill pan or broil in the oven. It may take 10-15 minutes and you will see charred marks on their skin. The onions will feel softer with some juices bubbling. Peel off the skin and blackened part from the charred onions, ginger and shallots.
7. In a skillet over medium-low to medium heat, toast the spices for 2-3 minutes until fragrant. Be careful to avoid burning them (especially the cloves). Add them to a spice bag.
8. Skim off excess fat from the broth (note: leave some fat in the broth). Place the spice bag, onion, ginger and shallot in the stock pot and simmer them in the broth for about 2 hours prior to serving, then remove them.
9. Right before serving, season the broth with additional salt (I often add another teaspoon of salt), fish sauce and rock sugar to taste. Also check to see if too much water evaporates and you can add a splash of water to the broth if needed. Each bowl needs about 1½-2 cups (360-480ml) of broth depending on size (medium or large).
10. Assemble Beef Pho Bowls
11. Slice beef brisket and shank thinly against the grain.
12. Place rice noodles in serving bowls. Top with sliced cooked beef, raw beef slices (optional), thinly sliced onions, thinly sliced scallions, cilantro and freshly cracked black pepper.
13. Bring the broth back to a boil. Add the white parts of scallions to the broth to poach for several seconds, and then immediately ladle the soup into pho bowls. Serve right away with accompaniments of your choice. See list of accompaniments in the Notes below.

Notes: Bánh Mì Bò Kho, Bánh Mì Bò Kho - Xuân Hồng(Lửa Hồng Cooking Show) Pinterest. Today. Explore. When autocomplete results are available use up and down …