Bò Kho (Vietnamese Beef Stew)
An easy to make, mouth-meltingly tender braise loaded with herbs and aromatics, in a broth that will have you going back with more Vietnamese baguette!
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb beef shank (cut into 3/4 - 1" pieces)
- tap water
- 1 tbsp salt
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tsp salt
- 1 tsp Vietnamese beef stew seasoning
- 2 tbsp neutral cooking oil
- 4 cloves garlic (roughly chopped)
- 1 tsp paprika (optional, for extra color boost)
- 1 tbsp Vietnamese beef stew seasoning
- 1 medium onion (quartered)
- 1.5 tbsp fresh ginger (sliced or pounded)
- 1-2 stalks lemon grass (use ~7" of the aromatic root area, pounded)
- 2 tbsp tomato paste
- 2 tbsp dark soy sauce
- 3-4 pods star anise
- 4-5 bay leaves
- 1 can chicken broth (about 2 cups)
- 6 oz coconut soda, Coke, or Sprite
- 5 c filtered water (or enough to barely cover the ingredients)
- 2-3 carrots (peeled, cut into 1" chunks)
- 6 12" Vietnamese bread loaves
- 2 sliced jalapenos
- 1 sliced lemon
- salt and pepper
- 1 bunch Thai basil
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.