What is bò kho?
Bò kho is the Vietnamese version of the American Beef Stew. Bò (beef) kho (braised), which translates to braised beef in English. The dish contains beef and carrots in a slightly sweet yet savory broth. The main difference between bò kho and the American beef stew is that bo kho has a distinct lemongrass flavor which is absent in the American beef stew.
The origin of bò kho is difficult to pinpoint. It is thought to have come from the Chinese but has evolved over time because of influences from both the West and the East, making it into the dish that it is today.
How is bò kho made?
The actual process of making bò kho is long and time consuming, because the beef used contains a lot of tendon which increases the cooking time. It also requires the right combination of spices to get the correct flavor profile of bò kho. Since I’ve not figured out how to purchase more time for myself, I’ve decided to find short cuts where I can in the kitchen, while staying true to the flavors of the dish. The biggest time saving ingredient is the Bò Kho Seasoning Mix, and using the frozen finely minced lemongrass. The premade bò kho seasoning mix takes the guess work out of getting the right flavor profile. While the frozen lemongrass saved time from mincing fresh lemongrass for the marinade. To save even more time, you can purchase the pre-cubed beef chuck, and use a pressure cooker or crock pot.
When my mom taught me to make bò kho, it was on the stove top. So that is what I will share with you today. Although I’ve also made it using the crock pot and pressure cooker…and I’m happy to report that all three methods work well for this dish. My mom always started with washing the meat by sprinkling salt on it. She then rinsed the salt off with warm water, and pat it dry with paper towels. This is so that the meat would taste better and keep longer in a sealed container in the fridge. I’ve always wondered why her cooking always lasts longer in the fridge. This may be the answer!!! After the meat is washed, it gets marinated overnight, and then sautéed with the spices and simmer until tender.
How to serve bò kho
Did you know you can eat bò kho (Vietnamese beef stew) for breakfast? Yes, you read correctly, for breakfast. Believe it or not, bò kho is often served with a baguette for breakfast or served over Jasmine rice or noodles (as a soup) for lunch or dinner. Then there is my husband, who serves bò kho on grits, sprinkles shredded cheese, and a dash of hot sauce on top.
Storing left over bò kho (Vietnamese beef stew)
This is a great dish to freeze if there’s left over. Whenever I freeze food, I always use a baggie holder to hold the gallon Ziploc bags up, making it easier for me to transfer the food from the pot to the bag.
So the next time you’re craving beef stew, put this on the stove, in the crock pot or pressure cooker and let it fill your home with the delicious smell of lemongrass.
Bò Kho (Beef Stew).
Equipment
- Rolling pin or meat tenderizer
- Big Zip lock bag
- Long cooking chopsticks
Ingredients
Cooking Ingredients:
- 2.5 pounds beef chuck
- 0.5 oz Bo Kho seasoning mix
- 1 stalk fresh lemongrass tenderized with the ends cut off.
- 2 tbsp frozen finely minced lemongrass
- 15 grams fresh ginger chopped.
- 2 medium shallots divided and chopped.
- 3 medium carrots peeled and cut into 1 inch pieces.
- 4 cloves garlic chopped.
- ¾ white onion divided, ¼ chopped for the marinade, ¼ sliced for sweating and ¼ sliced for garnishing.
- salt and pepper to taste.
- 1 tbsp fish sauce more or less depending on taste.
- 1 small cube rock sugar
- 4 tsp vegetable oil
- 1 can coconut soda or coconut water
- 2 cups chicken broth
Ingredients for garnish:
- Fresh chilis
- Fresh herbs (basil, mint, cilantro)
- Lemon wedges
Instructions
Instructions for the beef marinade:
- Sprinkle some salt on the beef. Give it a rub and rinse the salt off with warm water, then pat the meat dry using paper towels.
- Cut the beef into 1 inch cubes, and place the cubed beef, chopped garlic, chopped ginger, chopped onion, chopped shallot, finely minced lemongrass, 0.5 oz of bo kho seasoning, 2 tablespoons of vegetable oil, and salt and pepper into a big ziplock bag.
- Remove as much air from the ziplock bag as possible, and mix the meat and marinade in the bag. Place the bag in the fridge for at least one hour, overnight if possible.
Instructions for cooking the marinated beef:
- Cut off the ends of the fresh lemongrass first, then tenderize it by using a rolling pin to roll over the lemongrass, similar to rolling out dough, or you can also use a meat tenderizer.
- Place 2 tablespoons of vegetable oil in a pot, add ¼ of the sliced onion, remaining chopped shallot, tenderized lemongrass and let it cook for about 3 minutes.
- Add the marinated cubed beef to the pot to sear the beef. After the beef is seared, add the can of coconut soda or coconut water.
- Cover the pot and cook until the meat is tender (approximately 1 hour and 45 minutes).
- When the beef is cooked, add in the cut up carrots. If some of the liquid has evaporated, you can add in 2 cups of chicken broth and continue cooking with the lid on until carrots are cooked through. Add more chicken broth if you want the bo kho sauce to be thinner (i.e. if you plan to serve it with noodles). Add less chicken broth if you want the bo kho sauce to be thicker (i.e. if you plan to serve it with a side of baguette).
- When the carrots are cooked through, (approximately 30 minutes) add the fish sauce to taste.
- Add the rock sugar. Mix well and remove the stalks of lemongrass before serving.
Instructions for serving bo kho:
- It can be served and garnished with fresh herbs (chilis, basil, mint, cilantro), lemon wedge and a side of baguette or over noodles or rice & enjoy.
If you enjoyed the Vietnamese version of beef stew, leave me a comment below. I’d love to hear your thoughts.
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Goes great with rice or noodles
I loved this recipe! I will say don’t eat the lemongrass, I almost did by mistake. But you also can’t forget them for the flavor they offer!