Bò kho - Beef stew

By Helen Le Published: November 5, 2012

  • Prep: 30 mins
  • Cook: 60 mins
  • Ready In: 2 hrs 30 mins

  • Yield: 4-6 Servings

This beef stew is perfect when served with freshly baked baguettes, and for a hearty breakfast, you can also add a sunny-side-up egg. Another delicious option is to pour the stew over a bowl of rice noodles, creating either Phở bò kho or Hủ tiếu bò kho, both equally satisfying and flavorful.

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Ingredients
Instructions
  • In a large bowl, combine the beef, sugar, salt, chicken stock, pepper, five-spice/bo kho powder, grated ginger, soy sauce, and half of the minced garlic. Mix well, cover, and let it marinate for 1 hour or overnight in the refrigerator.
  • In a large wok or saucepan over medium-high heat, heat 1 tbsp of vegetable oil and fry the remaining minced garlic (1 tbsp), lemongrass stalks, star anise, and cinnamon stick for 30 seconds to release their aroma. Then add the marinated beef and stir-fry until it is no longer pink. Add tomato sauce, coconut water, and beef broth. Bring to a boil, cover, and cook over medium heat until tender (about 1-2 hours, depending on the cut of beef you use). Alternatively, you can use a pressure cooker (20-30 minutes).
  • Optional: Stir-fry the carrots with garlic, salt, sugar, and oyster sauce to enhance their flavor.
  • Transfer the carrots to the pot and cook until they become soft. Adjust the taste with salt and sugar/stock powder according to your preference.
  • Garnish with pepper, fried shallots, sliced onion, Thai basil, and sawtooth herbs. Serve with baguettes or rice noodles.

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