I’ve tried Nigella Lawson’s Ham in Coca-Cola which was really delicious. Continue to simmer on medium heat on the stove (without the lid) so that the sauce can thicken a little. I’m already putting in my request for her to make this dish and many others when we are next in Brisbane (hopefully soon!). Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Similar to thịt kho, this slow braise / stew is easy to make, and the longer you cook it the softer the meat gets. Place a serve of noodles into a large bowl, and ladle just enough broth to cover the noodles and top with the meat, vegetables and garnish. The paediatrician recommended that I give him salty food, such as pretzels, as the body apparently loses some salt when sick and this needs to be replenished. Browning beef is a pretty important step because it seals in the juices by locking in the juices with a crusty char but one of my main reasons for browning the meats are the char bits leftover in the pot. This particular stew typically has bite-sized pieces of beef and carrots which are eaten with chopsticks, and the liquid broth is intended to be sipped with a spoon. The best way to cook Bò Kho or any stew is in a slowcooker or crockpot. If you are looking for more Vietnamese recipes, you might also like: A Vietnamese Beef Stew (Bo Kho) which is fragrant with lemongrass, star anise and cloves. If you love beef stew, you definitely need to check out this Bo Kho recipe - this Vietnamese beef stew has all the flavors of a traditional beef stew with additional aromatics from lemongrass and star anise to give it another dimension of flavor. Served over steamed white rice or as a dipping sauce for toasted baguettes, it’s the perfect meal for these cold winter days. There is something about the way Vietnamese prepare their meals that made me fall in love with many dishes here including the Vietnamese beef stew … Khao Soi (Thai Coconut Curry Noodle Soup), Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup). It’s almost heartier without being a giant log of a carrot. Few spoons of cold coca-cola and few sticks of salted pretzels were good to calm the stomach down as our doctor said. Here you will find easy & delicious recipes with step-by-step photos for the perfect results. I’m Vietnamese and I’ve never seen anyone use coke in their beef stew marinade. To thicken up the broth, tomato paste is added. If you use beef shank or oxtail, you will need to increase the cooking time, since they are tougher cuts of beef. Wash the lemongrass to remove any sand. Required fields are marked *, Hi I’m Joyce and Welcome to Pups with Chopsticks! If you love beef stew, you definitely  need to check out this Bo Kho recipe - this Vietnamese beef stew has all the flavors of a traditional beef stew with additional aromatics from lemongrass and star anise to give it another dimension of flavor. bo kho, bo kho recipe, Vietnamese beef stew, (shank, oxtail, boneless rib, chunk or sirloin tip - see notes), (add an additional 2 tablespoons if you want a thicker stew), (add more if you like a thinner soup for noodles), (or any sweet onion, thinly sliced - don't skip this, it really adds a lot of flavor to the final dish). I also love carrots in my stew and tend to go rather overboard with them, so use as little or as much as you like, noting that the carrots will add a subtle sweetness to your stew. I’m always all ears for suggestions as well if you ever perfect your own Bo Kho! Be the first to rate and review this recipe. Home » Cuisine » Vietnamese » Vietnamese Beef Stew (Bo Kho). Cook in the pressure cooker according to the manufacturer’s instructions, but it should take about. I love braised dishes at this time of year so I will be giving this one a try. It sure isn’t winter here but I’d love a serve please . It’s a bit different to your usual beef stew but I think it’s worth trying . and don’t hesitate to ask any more questions! That way you can set it and forget it, and not answer to any questions as to why you almost set the house on fire again. Fish out the lemongrass, star anise and bay leaves and serve with a baguette or with rice. When I first had it, I had no idea where the sand could have came from until one day I noticed a lot of sand in my fresh lemongrass. My mother first taught me to make Bo Kho using a packet of pre-mixed spices from the Vietnamese grocery store which was employed in the marinade for the meat. • About 7 minutes to read this article. . Cross Rib Roast : In a pinch, I also like using cross rib roasts for stews. Hi Alisha! I like to use a rolling pin but you can also use the back of your knife blade (since it’s dull) as well to smash it. The type of beef cut you use in this Bo Kho is quite important if you want something tender with great mouth-feel without it being too dry or too stringy. More about me ... By submitting your comment or message, you agree to share your personal data. Recipe with step-by-step photos. I am giving it 5 stars even though I haven’t tried your recipe yet. Didnt bother with the meat “browning” – a total waste of time for two reasons: 1. splatters everywhere ruining cooker, walls, floors etc. Make sure when you are browning your beef, you are not overcrowding the pan. Actually, I make the Chinese Braised Beef quite often but haven’t yet done so for guests. However, I wouldn’t say no to this, I love that combination of five spices, lemongrass and all that… And it’s funny the idea of using Coca-Cola. There’s nothing wrong at all in using these pre-mixed spices; I probably would have continued to do so but for the fact that I moved to Switzerland and the variety of Asian food products here is rather limited (although continually improving). Remove the lid and continue to simmer for another 10 minutes or so, or until the sauce has thickened slightly. Instead of using traditional herbs like herb de Provence, thyme or rosemary – Bo Kho uses star anise, lemongrass, and cinnamon. The meats in Bò Kho is beef chucks, but more traditional versions include beef tendons, shanks, flanks and ox tails. Thank you for this recipe! I used to drink it a lot when I was younger, but then I stopped and now it tastes a bit funny when I drink it. But I’m somewhat reluctant, I don’t even like Coke as a drink!! hahaha you crack me up about the lame noodles and rice hahaha! Go to reviews. I will try to cook it.I really liked your recipe. I also used a natural cola with the kiwi for the marinade, fantastic flavor! You can also have Bò Kho with steamed white rice (a simple but filling option) or with rice noodles (a popular restaurant menu item called Hủ tiếu bò kho). Remove the beef from the marinade and pat dry with some kitchen paper. It has been updated with more comprehensive recipe notes. Coca-Cola makes sense for the reasons you have mentioned. What a good idea removing the bones after it has cooked! Your email address will not be published. Have a nice weekend, Thanh!!!! I’d like to try your suggestion first before I go off and make my own… In trying to perfect my own Bo Kho, I have a freezer full of soup! The acids help break down the tissue (just make sure you don’t over marinate this, 24 hours is usually more than enough time) and the sweetness from the marinade gives the stew just the right amount of sweetness. To sum it up, I was never a big fan of beef stews until I came to Vietnam. (If you are using oxtail or beef shank, you will need to cook it a lot longer, by approximately 1 hour more). Use about 2 kg (4.4 lb) for the above recipe and ask your butcher to cut them into short lengths. If it is still tough continue to cook it for another 30 minutes. Add remaining garlic (1 tablespoon), shallots (1 tablespoon) and lemon grass (1 tablespoon) and fry until fragrant. If you don't have a crockpot, no worries. Serve with noodles and thinly sliced sweet onions. If you use oxtail, you will get less meat if you use 1.5kg of oxtail since the majority of the weight will come from the bones. Serve with crusty baguette or flat rice noodles. But I don’t want to hear about lame noodles or rice lol. Fresh lemongrass is a tough herb and I found that the best way to release its oils is to smash it once you have them cut into 2-3 inch chunks. French inspiration can certainly be found in how the dish is served; the Vietnamese usually eat Bo Kho with some crusty baguette (preferably from a Vietnamese bakery) to soak up the aromatic broth, but it can also be served with some flat rice noodles for a more Asian affair. It’s kinda like the Chinese one on the good food site, but sounds much better! This stew only needs about 3/4 cup so it’s not so bad. The starch from the potatoes will help to thicken the sauce as well. , Your email address will not be published. It mostly depends on the cut of meat you use. But both are definitely winter favourites in our home , So well written and presented Thanh!

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