Bo Kho - Vietnamese Beef Stew
Serves 1
Directions
- 1Cut the chuck roast into small pieces.
- 2Place the cut beef into a bowl.
- 3Add garlic to the beef.
- 4Add chicken bouillon to the beef.
- 5Add salt to the beef.
- 6Add fish sauce to the beef.
- 7Add hoisin sauce to the beef.
- 8Add 1 oz of bo kho seasoning (half a bag) to the beef.
- 9Mix the beef and seasonings thoroughly.
- 10Marinate the beef for at least 4 hours.
- 11Set the Instant Pot to sauté mode and ensure it says "hot".
- 12Add oil to the Instant Pot.
- 13Sauté the remaining minced garlic in the Instant Pot.
- 14Once the garlic is fragrant, add the remaining 1 oz of bo kho spice.
- 15Add ketchup to the Instant Pot.
- 16Add hoisin sauce to the Instant Pot.
- 17Mix the ingredients in the Instant Pot.
- 18Add the marinated beef to the Instant Pot.
- 19Cook the beef for about 5 minutes, mixing every so often.
- 20Add lemongrass with your beef and sauté for ~5 minutes.
- 21Then add 2 cans of chicken broth, 1 can coco rico/coconut soda, and 3 cups hot water.
- 22Add the cut onions to the Instant Pot.
- 23Cover the Instant Pot and pressure cook for 25 minutes.
- 24Allow natural pressure release (NPR) for 10 minutes, then vent.
- 25Add the carrots to the Instant Pot.
- 26Cover and cook for another 3 minutes.
- 27Switch the Instant Pot to sauté mode.
- 28Add a cornstarch slurry (2 TBSP cornstarch + 2 TBSP water) to slightly thicken the stew.
- 29Serve the bo kho with noodles.
- 30Ladle the bo kho/Vietnamese beef stew right on top of the noodles.
- 31Garnish with scallions.
- 32Garnish with cilantro.
- 33Garnish with some onion.
- 34Serve with banh mi (bread) as well.
Ingredients
- 2 lbs chuck roast or beef shank
- 3 TBSP minced garlic
- 1 TBSP chicken bouillon
- 0.5 TBSP salt
- 3 TBSP fish sauce
- 3 TBSP hoisin sauce
- 1 oz bo kho spice
- 3 TBSP minced garlic
- 1 oz bo kho spice
- 0.33 cup ketchup
- 2 TBSP hoisin sauce
- 6 stalks lemongrass
- 2 cans chicken broth
- 1 can coco rico / coconut soda
- 1 yellow or white onion
- 5 carrots
- Oil
- 2 TBSP cornstarch
- 2 TBSP water
- rice noodles/ pho noodles
- French baguette/ crusty bread/ French roll
- rice
- chopped scallion
- chopped cilantro
- thinly sliced onions
Equipment
knifecutting boardbowlspoonInstant Potladle
Tips
- For lemongrass, use the thicker stem part (about 6 inches, cut into 3-inch pieces) and bruise it to release aroma. Alternatively, use 6 TBSP minced frozen lemongrass, but note it will add texture. You can strain the stew later if you prefer no texture.
- Microwave your water for the stew to ensure it is hot.
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