Bò kho (Vietnamese beef stew)
Serves 1
Directions
- 1Cut the beef shank into large chunks and combine with the spice mix. Toss well and marinate.
- 2Heat oil in the instant pot and fry the spices, garlic, onion and ginger. Add the beef and give it a good sear.
- 3Pour in the coconut water, stir in the tomato paste, then season with chicken bouillon and fish sauce.
- 4Add the smashed lemongrass, tomato paste, and rock sugar.
- 5Pressure cook for 20 minutes then do a quick release.
- 6Add the carrots for the final 15 minutes of cooking.
- 7Ladle over rice noodles or serve with a crispy baguette. Garnish with green onion, white onion, cilantro, Thai basil, and a squeeze of lime.
Ingredients
- 3.5 lbs beef shank, cut into large chunks
- 2–3 tbsp Bò Kho spice mix
- 2 tbsp fish sauce
- 1–2 tbsp oil
- 2 tbsp sugar
- 1 tbsp chicken bouillon
- 1 L coconut water
- 2 tbsp tomato paste
- 3–4 stalks lemongrass, smashed
- 1 knob ginger, cut in half lengthwise
- 2 whole shallots
- 1 small piece rock sugar
- 2 whole star anise
- 4 whole cloves
- to taste chicken bouillon powder (optional)
- to taste fish sauce (optional)
- 4 whole carrots, chopped
- for garnish green onion (optional)
- for garnish white onion (optional)
- for garnish cilantro (optional)
- for garnish thai basil (optional)
- for garnish lime (optional)
Equipment
instant pot
Tips
- Marinate the beef for at least 1 hour, or ideally overnight.
- If you cannot find the Pyramid brand spice mix, use a homemade mix of paprika, ground annatto or turmeric, Chinese five-spice, ground coriander, ground cumin, garlic powder, onion powder, black pepper, and optional chili powder.
- Serve over rice noodles (hủ tiếu bò kho) or with a crispy baguette.
