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Vietnamese Beef Stew – Bò Kho

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Bò Kho is a traditional Vietnamese beef stew. It’s comfort food. Probably every Viet kitchen has its own version. This version is a combination of the basics. It’s not as thick as an American stew, but more hearty than a soup with beef, carrots, and traditional Viet flavors like bay leaf, ginger, and anise. Sop up the rich broth with a French baguette like the Vietnamese do or serve with rice.

Ingredients

  • 2 pounds Boneless Chuck Roast (or Other Beef Stew Meat) Cut Into 1" Peices
  • 3 Tablespoons Cooking Oil
  • 1 whole Yellow Onion, Chopped
  • 2 cloves Garlic, Finely Chopped
  • 1 can (14 Oz. Can) Crushed Tomatoes
  • ½ teaspoons Salt
  • 3 whole Star Anise
  • 1 Tablespoon Curry Powder
  • 3 cups Water
  • 1 pound Carrots, Peeled And Cut Into 1" Chinks
  • 4 sprigs Thai Basil
  • _____
  • FOR THE MARINADE:
  • 1 stalk Lemongrass- Bruised And Cut Into 2" Segments
  • 3 Tablespoons Fish Sauce
  • 1-½ teaspoon Chinese 5 Spice Powder
  • 2-½ Tablespoons Minced Ginger
  • 1-½ teaspoon Brown Sugar
  • 1 leaf Bay Leaf

Preparation

Combine marinade ingredients, then toss with the meat to coat. Set aside for 30 minutes (or more if you have to pick up the kiddos from the bus stop or stop to discuss your son’s most recent 2 missing math assignments).

Heat oil and sear meat. Set aside bay leaf, and lemon grass. Discard marinade.

In the same pot with seared meat, cook onions and garlic till translucent. Add tomatoes, salt, and cover with a lid. Simmer for 10-15 minutes.

Add back the bay leaf and lemon grass. Also add anise, curry powder, and water. Simmer for approximately 75 minutes.

Add carrots. Simmer for another 45 minutes till beef and carrots are tender.

Remove bay leaf, anise, and lemon grass before serving. Garnish with Thai basil. Serve with French bread (which is our favorite!) or rice.

3 Comments

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Alejandra A on 1.12.2017

I completely agree with the other comment. The amount of curry is too much, I had to add extra fish sauce and Chinese 5 spice to get back some of the other flavors that were lost. Also, because of the amount of curry my dish looked yellow instead of its natural red.
Other than that my significant other and I enjoyed the dish.

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audeexb on 2.22.2010

made this tonight as directed except i had the meat marinading for almost 2 full days… got side tracked!
tasted WONDERFUL and would definitely make it again!
after first tasting the completed meal, i needed to add some potatoes to it to give it that beef stew-y-ness!!
and dipping french bread into the sauce was my favorite part!

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kikigrover on 2.17.2010

This was very flavorful, but I felt like the curry overpowered the other flavors and I lost the Vietnamese flavor. I loved the flavor of the stew before the curry was added. Next time I’ll add less curry powder, or leave it out entirely.

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ediblewild on 6.4.2011

Outstanding! Made this pretty much as written except I added a half of a hot red pepper, chopped, to the marinade, and did not use the added salt due to our lower-sodium routine (the fish sauce in the marinade added plenty for us). Served with sticky rice and a vegetable plate (Boston lettuce leaves, carrot sticks, sliced cucumber, plus fresh cilantro and basil for garnishes). Excellent. Thanks SO much for posting this recipe!

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