Bo Kho - Vietnamese Beef Stew

Serves 1
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Directions

  1. 1Cut the chuck roast into small pieces.
  2. 2Place the cut beef into a bowl.
  3. 3Add garlic to the beef.
  4. 4Add chicken bouillon to the beef.
  5. 5Add salt to the beef.
  6. 6Add fish sauce to the beef.
  7. 7Add hoisin sauce to the beef.
  8. 8Add 1 oz of bo kho seasoning (half a bag) to the beef.
  9. 9Mix the beef and seasonings thoroughly.
  10. 10Marinate the beef for at least 4 hours.
  11. 11Set the Instant Pot to sauté mode and ensure it says "hot".
  12. 12Add oil to the Instant Pot.
  13. 13Sauté the remaining minced garlic in the Instant Pot.
  14. 14Once the garlic is fragrant, add the remaining 1 oz of bo kho spice.
  15. 15Add ketchup to the Instant Pot.
  16. 16Add hoisin sauce to the Instant Pot.
  17. 17Mix the ingredients in the Instant Pot.
  18. 18Add the marinated beef to the Instant Pot.
  19. 19Cook the beef for about 5 minutes, mixing every so often.
  20. 20Add lemongrass with your beef and sauté for ~5 minutes.
  21. 21Then add 2 cans of chicken broth, 1 can coco rico/coconut soda, and 3 cups hot water.
  22. 22Add the cut onions to the Instant Pot.
  23. 23Cover the Instant Pot and pressure cook for 25 minutes.
  24. 24Allow natural pressure release (NPR) for 10 minutes, then vent.
  25. 25Add the carrots to the Instant Pot.
  26. 26Cover and cook for another 3 minutes.
  27. 27Switch the Instant Pot to sauté mode.
  28. 28Add a cornstarch slurry (2 TBSP cornstarch + 2 TBSP water) to slightly thicken the stew.
  29. 29Serve the bo kho with noodles.
  30. 30Ladle the bo kho/Vietnamese beef stew right on top of the noodles.
  31. 31Garnish with scallions.
  32. 32Garnish with cilantro.
  33. 33Garnish with some onion.
  34. 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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