Best 2 Bo Kho Vietnamese Braised Beef Stew Recipes

**Bo Kho - Vietnamese Braised Beef Stew: A Culinary Journey into Vietnamese Cuisine**

Discover the exquisite flavors of Bo Kho, a delectable Vietnamese braised beef stew that embodies the culinary heritage of Vietnam. This classic dish, pronounced as "boh koh," is a symphony of savory and aromatic ingredients, featuring tender beef simmered in a rich and flavorful broth infused with spices, herbs, and vegetables. Bo Kho is a testament to the Vietnamese passion for creating harmonious and balanced flavors, where each ingredient plays a vital role in crafting a dish that is both comforting and sophisticated. With its captivating aroma and explosion of flavors, Bo Kho is a true representation of Vietnamese cuisine, offering a captivating culinary experience that will leave you craving for more. This article delves into the intricacies of Bo Kho, providing you with step-by-step instructions and additional insights into variations of this beloved dish, ensuring that you can recreate the authentic taste of Vietnamese braised beef stew in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

Bò KHO (VIETNAMESE BEEF STEW)

Bò Kho (Vietnamese Beef Stew) image

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!

Provided by Huy Vu

Categories Dinner Lunch

Time 2h20m

Number Of Ingredients 27

Ingredients

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 tbs 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 cups filtered water (or enough to barely cover the ingredients)
2-3 carrots (cut into 1" chunks)
6 12" Vietnamese bread loaves
2 sliced jalapenos
1 sliced lemon
salt and pepper
1 bunch Thai basil

Steps:

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.
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.
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.
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.
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.

Nutrition Facts : Calories 168 kcal, Carbohydrate 10 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 2159 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES

Bo Kho: Spicy Vietnamese Beef Stew with Noodles image

Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles

Provided by Kaitlin

Categories Beef

Time 3h

Number Of Ingredients 28

Ingredients

2 to 2 ½ pounds boneless beef chuck or brisket ((cut into 1½-inch chunks))
2 cloves garlic ((minced))
3 tablespoons ginger ((minced))
5 tablespoons fish sauce
2½ teaspoons five-spice powder
1½ teaspoons brown sugar
3 tablespoons oil
1 stalk lemongrass ((cut into 3-inch lengths, after removing any tough woody parts))
2 stalks lemongrass ((minced, after removing any tough woody parts))
8 cloves garlic ((minced))
1 onion ((sliced thinly))
4 tablespoons tomato paste
8 cups water
2 cups pure coconut water/juice
2 star anise
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground annatto ((optional))
1 tablespoon paprika
8 large carrots ((peeled and cut on the bias into 1½ -inch chunks))
1 teaspoon salt
3 tablespoons soy sauce
3 tablespoons chili oil ((or to taste))
wide rice noodles or egg noodles
¼ cup coarsely chopped fresh cilantro leaves
1/2 cup Thai basil leaves
1/2 cup Thinly sliced raw onion
Lime wedges

Steps:

First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 1 hour.
After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

Nutrition Facts : Calories 615 kcal, Carbohydrate 65 g, Protein 30 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 88 mg, Sodium 946 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

Tips:

Choose the right cut of beef: Chuck roast or brisket are both good choices for bo kho. These cuts are tough, but they become tender when braised.
Brown the beef before braising: This helps to develop the flavor of the beef and give it a nice color.
Use a good quality beef broth: This is the base of the stew, so it's important to use a broth that is flavorful and rich.
Add plenty of vegetables: Carrots, potatoes, and onions are all classic additions to bo kho, but you can also add other vegetables that you like, such as celery, green beans, or bell peppers.
Season the stew well: Bo kho should be flavorful and aromatic. Use a combination of herbs and spices, such as garlic, ginger, lemongrass, and star anise.
Simmer the stew for a long time: This allows the flavors to meld and the beef to become fall-apart tender.

Conclusion:

Bo kho is a delicious and hearty Vietnamese stew that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own personal taste. Whether you like your stew spicy, sweet, or sour, there is a bo kho recipe out there for you. So next time you're looking for a comforting and flavorful meal, give bo kho a try.