Okay I know it’s summertime but I’m a big sucker for soups and stews. One of my favorite stews is Bò Kho (Vietnamese Beef Stew)!
Now although it may look similar to American beef stew there’s quite a lot of differences that make it more Vietnamese. For example usually Vietnamese beef stew only comes with carrots as a starchy vegetable component. It also has different flavors because of the lemongrass, ginger, anise and cloves so the flavors are super fragrant.
Bò Kho is also not as thick as American beef stew. It’s actually a little bit more watery because we like to take bread and dip it into it. It’s honestly half the fun!
This is my favorite brand of Bò Kho (Vietnamese Beef Stew). It’s good for about 2 to 3 batches and it’s only $7! I highly recommend getting this to save yourself some time from buying all the individual ingredients!
As always the rest of you is below, see ya!
Delicious and Hearty Bò Kho (Vietnamese Beef Stew)
Course: lunch, dinnerCuisine: asian, viet, vietnameseDifficulty: easy4
servings30
minutes2
minutesIngredients
1 lb oneless beef chuck or brisket (cut into 1 in cubes)
1 lb beef tendon (cut into 1-inch pieces)
1 tbsp Bò Kho Seasoning
6 c water
1/4 onion (cut into quarters)
2-3 carrots (cut 1 in pieces)
1 tbsp minced garlic
3-4 tbsp minced lemongrass
2 tbsp veggie oil
1 tbsp chicken bouillon
1 tbsp sugar
3 tbsp Bò Kho Seasoning
2 tsp fish sauce
salt + black pepper (to taste)
- Garnishes
lime
cilantro
Directions
- Marinate beef with 1 tbsp Bò Kho seasoning for 20 mins.
- In a pot heat up oil on med/high heat. Then add onions, lemongrass and garlic. Stir fry for 1-2 mins.
- Add beef and cook until each side is slightly browned. Then add the beef tendons. Add water and simmer for 2.5 hrs with lid on.
- Add carrots, fish sauce, chicken bouillon, sugar, Bò Kho seasoning, black pepper and salt to taste. Simmer for 20 mins or until carrots are tender. Serve with toasted bread, slice of lime and cilantro.
