Banh Mi Bo Kho Vietnamese Beef Stew Recipes

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BO KHO (VIETNAMESE BRAISED BEEF STEW)

Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.

Provided by David Tanis

Categories     dinner, meat, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22



Bo Kho (Vietnamese Braised Beef Stew) image

Steps:

  • Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
  • Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
  • Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
  • Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
  • Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
  • Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
  • To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1052 milligrams, Sugar 13 grams, TransFat 1 gram

2 tablespoons Vietnamese fish sauce, such as Red Boat
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
2 teaspoons Chinese 5-spice powder
1/2 teaspoon black pepper
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
6 large shallots or 1 medium red onion, thinly sliced
1 cup chopped tomato, fresh or canned
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, tender center only
1 teaspoon kosher salt
1/2 teaspoon annatto powder (optional)
4 star anise pods
1 (2-inch) cinnamon stick, or substitute cassia bark
1 or 2 Serrano or Thai chiles, stem on, split lengthwise
1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks
1/2 cup thinly sliced scallions
1 cup cilantro sprigs, for garnish
1/2 cup mint leaves, for garnish
1/2 cup small basil leaves, preferably Thai, for garnish

BANH MI BO KHO (VIETNAMESE BEEF STEW)

Provided by My Food and Family

Categories     Home

Time 8h

Number Of Ingredients 15



Banh Mi Bo Kho (Vietnamese Beef Stew) image

Steps:

  • Combine the fish sauce, five-spice powder, and sugar in a dish. Add the short ribs or beef stew meat, coating well, and allow to marinate, refrigerated, for 4 to 6 hours.
  • Heat together the oil, onions, garlic, and ginger in a sand pot or heavy-bottomed pot over medium-low heat. Cook stirring often, until fragrant and golden, about 10 minutes.
  • Add the marinated meat, scraping the marinade from the dish into the pot. Add the coconut juice or beef stock and cover the pot. Bring to a boil over medium heat. Add the lemongrass, star anise, cinnamon stick, chilies, and annatto seeds and simmer covered (occasionally turning the meat) over low heat for 2 hours.
  • Add carrots and continue braising until the meat falls off the bones, 1-1/2 to 2 hours more. Skim off the fat and serve with a French roll on the side.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1/2 cup fish sauce
1/4 teaspoon five-spice powder
2 tablespoons sugar
4 pounds short ribs on the bone, halved through the bone or beef stew meat cut into 1-inch-thick pieces
1 tablespoons olive oil
small 4 to 6 yellow onions, peeled
3 large cloves garlic, peeled and lightly crushed
3 ounces fresh ginger, cut into 3 slices and lightly crushed
2 cups young coconut juice or beef stock
2 stalk s lemongrass, outer leaves and tough green tops removed, root ends trimmed, and bulbs halved crosswise and lightly crushed
4 to 5 star anise
1 cinnamon stick, about 2-1/2 to 3 inches long
3 to 4 dried chilies or 2 to 3 fresh bird's eye or Thai chilies
Annatoo seeds
large 2 to 3 carrots, peeled and sliced diagonally 1/4 inch thick

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