Vietnamese Beef Stew (Bò Kho)
What is Bò Kho?
Bò kho is Vietnamese beef stew: beef shank braised with ginger, tomato paste and warm bò kho spices until tender, with carrots added near the end. It's often eaten with a crusty baguette for dipping, or with rice noodles.
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Vietnamese Beef Stew (Bò Kho)
Ingredients
For the marinade
- 2.5 lb beef shank cubed into 1" pieces
- ⅓ bag of Gia Vi Nau Bo Kho Bo Kho seasoning pack
- 1 tablespoon hoisin sauce
- ⅓ tablespoon salt
- ⅓ tablespoon sugar
- ¼ tablespoon MSG
- 1 tablespoon chicken bouillon
- 4 cloves garlic minced
- 1 shallot minced
- 3 tablespoon tomato paste
For the soup
- 3 large carrots cut into thick slices
- 3 slices ginger
- 3 stalks lemongrass bruised and cut into smaller lengths to fit the pot
- 5 star anise
- 1 tablespoon chicken powder
- 5 tablespoon fish sauce
- 2 tablespoon oil
- 6 qt Instant Pot
Toppings
- green onion
- cilantro
- white/red onion
- beansprouts
- basil
Instructions
- Combine all the ingredients listed under "for the marinade". Allow to marinate for at least 30 minutes or overnight.
- In a pot over medium high heat, add 2 tablespoon of oil and allow to smoke. Add your marinated beef shank. Sauté until meat is no longer pink - approximately 2-3 minutes. Add beef shank into the instant pot.
- Fill the instant pot with water until you reach the "max" line. Add your ginger slices, star anise, and lemongrass stalks.
- Set the instant pot to high pressure cooker (with sealed valve) for 40 minutes. Allow for natural release.
- Open the instant pot once pressure valve has lowered. Add your carrot and set to "Saute" mode for 15 minutes.
- Once the carrots are tender, season with 1 tablespoon chicken powder and 5 tablespoon fish sauce.
- Serve this hot with french bread, pho noodles, or egg noodles. Garnish with green onions, cilantro, and thin slices of white/red onion.
