Bo Kho

Bo Kho is a type of Vietnamese Stew prepared with beef slowly simmered with Asian aromatics then served with rice noodles, bread or just rice.

Kho is a cooking technique in Vietnam that means “to braise” or “to stew” in which proteins like beef, fish, pork or chicken is added and flavoured with fish sauce, sugar and an array of spices. Bo Kho is the beef stew variant of it and its amazing flavour can sit close to the famous Vietnamese pho. In the Philippines we have a similar dish the nilaga and binakol but this Filipino version can be classified as its simple version since Kho does not come in only with onions, ginger and garlic, it also comes with other South East Asian aromatics and spices like star anise, lemongrass, tomatoes, annatto and chillies which results to an epic balance between spicy, sweet, salty, sour and savoury taste.

If you love Pho then this is a no brainer, in fact this dish is tastier and more complex in flavour. While it’s not as popular as Pho most Vietnamese restaurants serve them, and you will notice this when you pass by its page on the menu when looking for that Pho dish you wanted to order. Unlike pho where it is only consumed with noodles this one is more flexible as it can be enjoyed not just with rice noodles but with a Vietnamese baguette or rice as well. So the next time you visit your Vietnamese restaurant don’t pass by that page where this is at, order them or better yet, try this recipe at home.

Bo Kho

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 2 hours
• Total Time: 2 hours 15 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Vietnamese

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Description

Bo Kho is a type of Vietnamese Stew prepared with beef slowly simmered with Asian aromatics then served with rice noodles, bread or just rice.

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Ingredients

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Beef

• 1 kg beef brisket, cubed
• 1/4 cup fish sauce
• 2 tsp five-spice powder
• 2 tsp brown sugar
• 4 cloves garlic, minced
• 1/2 thumb sized ginger, minced

Sauté

• 2 stalks lemongrass, whole and pounded
• 2 stalks lemongrass, (tender sections only), minced
• 1 onion, thinly sliced
• 8 cloves garlic, minced
• oil

Stew

• 4 cups beef stock
• 4 cups young coconut juice
• 1/4 cup tomato paste
• 3 carrots, cut into 1 1/2-inch sections
• 2 tbsp soy sauce
• 3 tbsp chilli oil
• 2 pcs star anise
• 1 tsp ground black pepper
• 1 tsp chili powder
• 1 tsp annatto powder
• 1 tbsp paprika
• freshly ground black pepper
• salt
• rice noodles, to serve, according to packet instructions
• coriander leaves, to garnish
• chopped spring onions, to garnish
• lemon or lime wedges, on the side

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Instructions

1. In a large bowl combine all beef ingredients, mix well and let it marinate overnight.
2. In a soup pot add oil then sauté all sauté ingredients. Cook in low heat for 2 minutes.
3. Add the beef then turn the heat to high, brown beef on all sides.
4. Add tomato paste then continue to cook for a minute.
5. Pour beef stock and young coconut juice then add star anise, freshly ground black pepper, chili powder, annatto powder and paprika. Bring it to a boil then simmer in low heat for 1 hour.
6. Add the carrots, soy sauce and chilli oil. Simmer for 45 more minutes.
7. Discard the lemongrass stalks, season with salt if required then ladle soup with beef and carrots on individual bowls with prepared rice noodles. Garnish with coriander leaves and spring onions then serve with lemon or lime wedges on the side. Enjoy.

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