Aromatic And Spicy Beef Stew Thit Bo Kho Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BO KHO VIETNAMESE BEEF STEW



Bo Kho Vietnamese Beef Stew image

Famous aromatic and tender beef stew served with crusty banh mi made with slow cooker.

Provided by Hong and Kim

Categories     Main Course

Time 8h20m

Number Of Ingredients 27

1 tbs shallots (minced)
1 tbs garlic (minced )
1 tbs lemongrass (minced )
1 tbs paprika
1/2 tbs fish sauce
1/4 ts cinnamon
1/4 ts clove powder
1 ts ground pepper
1/2 ts red chili powder
1 ts sugar
2 lbs beef shank (cut into 1.5 inch cubes)
1/2 lb beef tendon (optional)
2 lemongrass stalks (white end bruised and slice into 4 inch stalks and tie together)
1/2 ginger (knob thinly sliced)
2 bay leaves
3 star anise seeds (toasted)
32 oz of beef broth
4 medium sized carrots (cut into 2 inch pieces)
2 tbs annato seed oil (see cooks note)
baguettes (toasted)
Thai basil
Pickled onions
Lime (wedges)
cilantro (chopped)
green onions (chopped)
jalapenos (sliced)
vermicelli noodles (optional)

Steps:

  • In large mixing bowl, combine the beef shank with the spice marinade for at least 2 hours.
  • Saute the beef with 1 tbs of annato seed oil until browned and seared under medium high heat. Transfer this into the slow cooker. Add the beef tendons, stalk of lemonsgrass, star anise seeds, bay leaves, and beef broth. You may need to add more broth or water to just cover and submerge the beef.
  • Set slow cooker to lowest possible setting and allow to cook covered for overnight or about 8 hours. About 1 hour before it's done, add the carrots. Just before serving add another 1 tbs of annato seed oil to the broth for a great red color. Make final adjustment and season to taste.

Nutrition Facts : Calories 251 kcal, Sugar 4 g, Sodium 398 mg, Fat 6 g, SaturatedFat 2 g, Carbohydrate 10 g, Fiber 2 g, Protein 39 g, Cholesterol 53 mg, ServingSize 1 serving

BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES



Bo Kho: Spicy Vietnamese Beef Stew with Noodles image

Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles

Provided by Kaitlin

Categories     Beef

Time 3h

Number Of Ingredients 28

2 to 2 ½ pounds boneless beef chuck or brisket ((cut into 1½-inch chunks))
2 cloves garlic ((minced))
3 tablespoons ginger ((minced))
5 tablespoons fish sauce
2½ teaspoons five-spice powder
1½ teaspoons brown sugar
3 tablespoons oil
1 stalk lemongrass ((cut into 3-inch lengths, after removing any tough woody parts))
2 stalks lemongrass ((minced, after removing any tough woody parts))
8 cloves garlic ((minced))
1 onion ((sliced thinly))
4 tablespoons tomato paste
8 cups water
2 cups pure coconut water/juice
2 star anise
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon ground annatto ((optional))
1 tablespoon paprika
8 large carrots ((peeled and cut on the bias into 1½ -inch chunks))
1 teaspoon salt
3 tablespoons soy sauce
3 tablespoons chili oil ((or to taste))
wide rice noodles or egg noodles
¼ cup coarsely chopped fresh cilantro leaves
1/2 cup Thai basil leaves
1/2 cup Thinly sliced raw onion
Lime wedges

Steps:

  • First marinate the beef. Combine the beef with the garlic, ginger, fish sauce, five-spice powder, and brown sugar until each piece is evenly coated. Marinate for 30 minutes.
  • Next, heat 3 tablespoons of oil in a large stock pot or Dutch oven over high heat. Add the stalks of lemongrass and allow them to infuse the oil for 1 minute. Next, add the minced lemongrass and garlic. Cook for 2 minutes.
  • Add the onions and cook until translucent. Then add all of the beef to the pot, and brown evenly on all sides. Add the tomato paste.
  • Stir and cook uncovered for 5 minutes. Add the water, coconut water, star anise, ground black pepper, chili powder, annatto, and paprika. Bring the mixture to a boil, reduce the heat to medium low, and simmer, covered, for 1 hour.
  • After an hour has passed, add the carrots, salt, soy sauce, and chili oil. Simmer for another 40 minutes.
  • To serve, remove the large lemongrass stalks and any star anise pods you can fish out. Cook your noodles per package instructions, transfer to bowls, and ladle the soup over the top.
  • Garnish with cilantro, Thai basil, and raw onion, and serve with some lime wedges on the side.

Nutrition Facts : Calories 615 kcal, Carbohydrate 65 g, Protein 30 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 88 mg, Sodium 946 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

BO KHO (SPICY VIETNAMESE BEEF STEW)



Bo Kho (Spicy Vietnamese Beef Stew) image

Bo Kho is the best beef stew I have ever eaten! It takes a bit of prep work, but so very worth it in the end! I always double this recipe.

Provided by Lori Rowley-Sipple

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h7m

Yield 8

Number Of Ingredients 15

1 stalk lemongrass
3 tablespoons fish sauce (patis)
2 ½ tablespoons grated ginger
2 tablespoons unsweetened applesauce
1 ½ teaspoons curry powder
1 teaspoon Chinese five-spice powder
1 bay leaf
2 ½ pounds beef brisket, cut into 1 1/2-inch chunks
3 tablespoons ghee (clarified butter)
1 onion, finely chopped
2 (14.5 ounce) cans diced tomatoes, drained and crushed with your hands
kosher salt to taste
3 cups water
1 pound carrots, peeled and chopped into 1-inch pieces
¼ cup chopped fresh cilantro

Steps:

  • Trim ends off lemongrass and cut into 3-inch pieces. Pound gently with a heavy object until bruised.
  • Mix lemongrass stalk, fish sauce, ginger, applesauce, curry powder, five-spice powder, and bay leaf in a large bowl. Add beef; mix until coated. Let marinate in the refrigerator, about 30 minutes.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Drain excess marinade off beef, reserving lemongrass and bay leaf.
  • Melt ghee in a Dutch oven over medium-high heat. Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
  • Stir beef, reserved lemongrass, and bay leaf into the tomato paste. Increase heat to medium and cook, stirring often, until flavors combine, about 5 minutes. Increase heat to high. Add water and carrots; bring to a boil.
  • Cover and cook in the preheated oven until beef is tender, about 2 1/2 hours. Garnish with cilantro.

Nutrition Facts : Calories 346.4 calories, Carbohydrate 13.5 g, Cholesterol 70.6 mg, Fat 24.6 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 10.7 g, Sodium 701.9 mg, Sugar 7 g

Bò KHO (VIETNAMESE BEEF STEW)



Bò Kho (Vietnamese Beef Stew) image

An easy to make, mouth-meltingly tender braise loaded with herbs and aromatics, in a broth that will have you going back with more Vietnamese baguette!

Provided by Huy Vu

Categories     Dinner     Lunch

Time 2h20m

Number Of Ingredients 27

2 lb beef shank (cut into 3/4 - 1" pieces)
tap water
1 tbsp salt
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tsp salt
1 tsp Vietnamese beef stew seasoning
2 tbsp neutral cooking oil
4 cloves garlic (roughly chopped)
1 tsp paprika (optional, for extra color boost)
1 tbsp Vietnamese beef stew seasoning
1 medium onion (quartered)
1.5 tbs fresh ginger (sliced or pounded)
1-2 stalks lemon grass (use ~7" of the aromatic root area, pounded)
2 tbsp tomato paste
2 tbsp dark soy sauce
3-4 pods star anise
4-5 bay leaves
1 can chicken broth (about 2 cups)
6 oz coconut soda, Coke, or Sprite
5 cups filtered water (or enough to barely cover the ingredients)
2-3 carrots (cut into 1" chunks)
6 12" Vietnamese bread loaves
2 sliced jalapenos
1 sliced lemon
salt and pepper
1 bunch Thai basil

Steps:

  • Clean the meat. Add beef to a large pot and add 1 tbsp salt and enough tap water to barely cover the meat. Bring to a boil on high heat, and once it hits a boil for 30 seconds, kill the heat, drain, and rinse under running water to clean. If you haven't cut the meat into 3/4 - 1" pieces yet, do it now.
  • Marinate the meat. Add all marinade ingredients to the meat in a covered bowl or a bag for at least two hours, but overnight would be better.
  • Aromatics. Preheat a large pot on medium high. When hot, add the oil, let it warm a bit, then add all the garlic and stir to slowly saute until it turns light brown. Then add the paprika an stir until it releases its aroma, about 30 seconds.
  • Broth. Add all broth ingredients to the pot except the carrots. Turn the heat to high until it hits a boil, then reduce heat so it maintains a low boil. Cook until the meat is as tender as you'd like it, about 60-90 minutes. Add carrots towards the final 10 minutes so it softens. Discard the cooked onions and star anise pods.
  • Serve with accoutrement as shown: tearing fresh Thai basil onto your plate, taking occasional bites of jalapeno, and dipping a few pieces of meat into the salt / pepper / lemon juice side for variety.

Nutrition Facts : Calories 168 kcal, Carbohydrate 10 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 2159 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

VIETNAMESE BEEF STEW (Bò KHO)



Vietnamese Beef Stew (Bò Kho) image

This Vietnamese beef stew takes a bit of time to make, but it's totally worth it.

Provided by Thien-Kim Lam

Categories     Entree

Time 2h30m

Number Of Ingredients 18

2 to 2 ½ pounds stew cut beef or boneless beef chuck cut into 1½-inch chunks
3 large cloves garlic, minced
3 Tablespoon minced fresh ginger (about 3" knob)
2 ½ tsp Chinese five-spice powder
1 ½ tsp brown sugar
1 tsp ground black pepper
3 Tablespoon fish sauce
3 Tablespoon canola oil
1 medium yellow onion, finely chopped
3 Tablespoon tomato paste
3 stalks lemongrass cut into 3-inch lengths
2 whole star anise
3 cups of coconut juice (or coconut water)
3 cups of water
4 large carrots, peeled and cut into 1-inch chunks
3 large potatoes, peeled and cut into 1-inch chunks
¼ cup coarsely chopped fresh cilantro leaves or Thai basil
French bread or rice noodles (cooked according package directions)

Steps:

  • In a small bowl set aside 1 tsp five-spice powder, 1 clove minced garlic, 1 tsp ground black pepper. In a large bowl, combine beef, fish sauce, 2 cloves minced garlic, ginger, 1 ½ tsp five-spice powder, and 1 ½ tsp brown sugar. Toss to evenly coat and set aside to marinate for 30 minutes while you peel and chop carrots and potatoes. In a 5-quart Dutch oven, heat over high heat until it shimmers. Brown the beef on all sides by working in small batches: add enough beef to cover the bottom without any overlap. Transfer to a plate before browning the next batch. Lower the heat to medium. Add the onions and cook until fragrant and soft, making sure to stir and scrape up the brown beef bits (approx 5 minutes). Add the tomato paste and stir into onions. Cook for 5 minutes. Add the reserved spice mix from seep #1, lemongrass talks, and star anise. Stir and let it cook uncovered until you can smell all the spices, about 5 minutes. Return the beef to the pot and add coconut juice and water. Bring pot back to a boil, then cover and lower heat. Simmer for about an hour or until the beef is chewy and tender but not falling apart. Add carrots and potatoes. Return to a simmer and cook uncovered until vegetables and beef are tender, about 30 minutes. Taste and add salt or fish sauce as needed. To serve, remove the lemongrass and star anise. Spoon into bowls and garnish with chopped cilantro or Thai basil. Serve with warmed French bread. Alternately, spoon over cooked rice noodles (instead of bread).

AROMATIC AND SPICY BEEF STEW (THIT BO KHO)



Aromatic and Spicy Beef Stew (Thit Bo Kho) image

Instead of making a regular stew, try this tasty Vietnamese version. In Vietnam this recipe is eaten either with rice or hunks of crusty French bread.

Provided by English_Rose

Categories     Curries

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

3 1/2 lbs stewing beef
2 onions
5 garlic cloves
12 shallots or 12 pickling onions
1 stick lemongrass
7 tablespoons vegetable oil
6 tablespoons yellow bean sauce
1 teaspoon chili powder
4 star anise
1/2 stick cinnamon
1/2 teaspoon black peppercorns
2 tablespoons sugar

Steps:

  • Cut the beef into 1in cubes and set aside.
  • Peel and finely chop the onions and garlic. Peel the shallots, but leave whole.
  • Cut the lemon grass into 1in sections, from the bottom to about 1in from the top; cut off and discard the straw like top. Crush each section lightly with a mallet or other heavy object.
  • Heat 3 tablespoons of the oil in a non-stick frying pan over a medium-high heat.
  • Add the onions, garlic and shallots, and stir-fry for 2 minutes. Add the lemon grass and continue to fry, stirring, until the onions are lightly browned. Turn off the heat.
  • Take the shallots out of the pan and set aside.
  • Heat the remaining 4 tablespoons oil in a large, wide, preferably non-stick pan over a high heat. When hot, quickly fry the meat cubes in batches, turning to brown them all over. Remove with a slotted spoon. Brown all the meat in this way.
  • Return all the meat to the large pan. Add 4 cups water and the garlic mixture. Coarsely chop the beans in the yellow bean sauce (if not already crushed) and add them too.
  • Also put in the chili powder, star anise, cinnamon, peppercorns and sugar. Bring to the boil, then cover, lower the heat and simmer gently for 1¼ hours.
  • Add the reserved shallots, cover again, and simmer for a further 15 minutes.
  • Remove the lid, increase the heat to medium and cook for a further 15 minutes or until the sauce has thickened a little and the meat is tender. Skim the fat off the top of the stew before serving.

Nutrition Facts : Calories 870, Fat 66.9, SaturatedFat 22.7, Cholesterol 177.3, Sodium 158.9, Carbohydrate 15.7, Fiber 0.7, Sugar 5.8, Protein 49.8

INSTANT POT BO KHO (VIETNAMESE BEEF STEW)



Instant Pot Bo Kho (Vietnamese Beef Stew) image

Learn how to cook Instant Pot Bo Kho (Pressure Cooker Bo Kho)! Tender & juicy Vietnamese Beef Stew bursting with rich savory-umami-sweet aromatic flavors. You'll fall in love with dipping the toasted crusty baguette in the tasty beef broth with our secret umami flavor booster sauce.

Provided by Amy + Jacky

Categories     Dinner     Main

Time 1h30m

Number Of Ingredients 17

2 pounds (895g) chuck roast steaks or beef shank (, 1.5-inch thick)
1.5 cups (375ml) unsalted chicken stock or high quality unsalted beef stock
3 cloves (15g) garlic (, minced)
3 stalks (100g) lemongrass (, cut into 4-inch lengths, crushed)
3 (1.5lb or 656g) carrots (, cut into chunks)
1 (206g) onion (, sliced)
1 (29.8g) shallot (, minced)
1 1-inch piece (15g) ginger (, sliced)
3 (2.4g) star anises
3 (0.3g) cloves
2 (0.4g) bay leaves
1 (3.5g) cinnamon stick
½ teaspoon (1.5g) fennel seeds
3 tablespoons (50ml) tomato paste
1-2 tablespoons (15ml-30ml) fish sauce
1 tablespoon (15ml) regular soy sauce
½ teaspoon fine salt

Steps:

  • Brown Chuck Roast Steak: Heat up Instant Pot using "Sauté More" function. Wait until the Instant Pot says HOT. *Pro Tip: Make sure Instant Pot is as hot as it can be in order to induce a Maillard reaction. First, pat dry the chuck roast steaks, then season one side with salt and black pepper. Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Then, season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over, then brown the other side for another 7 minutes. Remove chuck steaks and set aside in a large container.
  • Saute Onion and Herbs: Add in sliced onions and minced shallot, then saute for 3 minutes. Add in minced garlic, sliced ginger, lemongrass, 3 star anise, 3 cloves, 2 bay leaf, 1 stick cinnamon, and ½ tsp fennel seeds, then saute for another minute. Add in 3 tbsp (50ml) tomato paste, then saute for another minute.
  • Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  • Pressure Cook Bo Kho: Turn off the Instant Pot. Cut the browned chuck roast steaks into 1.5 inches thick cubes. Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) fish sauce, 1 tbsp (15ml) regular soy sauce, and ½ tsp fine salt to the Instant Pot. Give it a quick mix. Place chuck roast cubes in the cooking liquid. *Pro Tip: Make sure the cubes are partially soaked in the liquid. Don't forget the meat juice! Layer the carrot chunks on top. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.
  • Season Bo Kho: Bring the yummy Bo Kho sauce mixture to a simmer with the "Saute More" function. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinches of salt) and 1 tbsp (15ml) fish sauce (if necessary).
  • Serve: Let the Instant Pot Bo Kho sits for another 10 - 20 minutes before serving. Garnish your delicious Vietnamese Beef Stew with cilantro and serve! Enjoy!~

Nutrition Facts : Calories 379 kcal, Carbohydrate 23 g, Protein 33 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 1115 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

SPICY BEEF STEW (BO KHO)



Spicy Beef Stew (Bo Kho) image

This is better the next day like most stews. It`s 2-15-2005 and I just made this it`s fall apart tender. The aromas from the star anise and cinnamon are heavenly. I didn`t find it to spicy. The spicyness depends on the curry you use. I also had a 1/2 red pepper and 1/2 celery which I dice and tossed into the pot along with the beer.

Provided by Rita1652

Categories     Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 18

6 tablespoons olive oil
2 tablespoons annatto seeds
2 lbs top round beef, cut into large cubes
1 large onion, finely chopped
6 cloves garlic, finely chopped
1 tablespoon salt
2 tablespoons brown sugar
1 tablespoon curry powder
1 cup beer (optional)
1 stalk lemongrass, finely chopped
2 pieces star anise
1 cinnamon stick
1 cup thickly chopped carrot
1 cup mint leaves or 1 cup basil leaves
2 red chilies, sliced
salt
pepper
lime

Steps:

  • Heat half of the oil with annatto seeds and stir quickly until the oil takes on the redish-brown color of the seeds.
  • Set aside, strain and remove the seeds.
  • Marinate the beef cubes with onion, half the garlic, salt, sugar and half of the annatto seed oil mixture for 45 minutes.
  • Heat the remaining annatto seed oil and cook the remaining garlic until soft.
  • Add curry powder, beer and marinade and it`s ingredients.
  • Braise the beef, adding a little water, lemongrass, star anise and cinnamon.
  • Cook at 350 degree in oven for 1 hour then and add carrots.
  • Cook for 1 more hour.
  • Simmer 5 more minutes.
  • Garnish and serve over white rice is how I served it. The juices got absorbed into the rice.

Nutrition Facts : Calories 656.5, Fat 42, SaturatedFat 11.2, Cholesterol 138.3, Sodium 1886.3, Carbohydrate 18.5, Fiber 2.8, Sugar 10.8, Protein 50.5

More about "aromatic and spicy beef stew thit bo kho recipes"

VIETNAMESE CINNAMON-BRAISED BEEF STEW (THIT BO KHO) …
vietnamese-cinnamon-braised-beef-stew-thit-bo-kho image
2016-11-01 Directions. Marinate beef, onions, ginger, garlic, fish sauce and sugar in a large sealable plastic in the refrigerator for 4 to 24 hours. Heat oil over …
From pccmarkets.com
Servings 6


Bò KHO- VIETNAMESE BEEF STEW — UYEN LUU
b-kho-vietnamese-beef-stew-uyen-luu image
Cook with the lid on for about 15 minutes then add the potatoes and carrots and season with salt, fish sauce and sugar. Cook for a further 30 minutes on …
From uyenluu.com
Estimated Reading Time 2 mins


AUTHENTIC VIETNAMESE BO KHO - BRAISED BEEF STEW - COOKING ...
2020-08-29 Instructions for Making Bo Kho Vietnamese Beef Stew. Heat a pot on medium heat. Add in 2 tablespoons of vegetable oil. Once the vegetable oil is heated up, stir in garlic and …
From cookingwithlane.com
Cuisine Vietnamese
Total Time 1 hr 20 mins
Category Soups
Calories 581 per serving
  • Add in a tablespoon of the spicy stewed beef flavor paste jar. Mix thoroughly. Cook over medium high heat for five minutes.


BO KHO (VIETNAMESE BEEF STEW) - BLOGGER
2009-01-14 I made your Bo Kho for the first time today using your recipe, my family LOVED it :) I made a very large batch using 3 lbs. beef chuck cut into 1 1/2 inch pieces, and 2 lbs. beef bone with fat and cartilidge attached. I also added about 3-4 tablespoons sugar, & 1 tsp. msg, skipped the potatoes and added about 7 medium sized carrots (about 1 1/2 lbs) very delicious thanks …
From wanderingchopsticks.blogspot.com
Author Wandering Chopsticks
Estimated Reading Time 6 mins


BO KHO RECIPE | VIETNAMESE BEEF STEW | GASTRONOMY
2009-03-31 Cook the onions, garlic, shallots, and bruised lemongrass stalks in a tablespoon of vegetable oil on medium heat until soft and fragrant. Next, add in 3 heaping tablespoons of Bò Kho seasoning along with the beef. Saute until the meat begins to brown on all sides, approximately 7 minutes.
From gastronomyblog.com
Reviews 34
Estimated Reading Time 4 mins


VIETNAMESE BEEF STEW RECIPE (BO KHO) — VIETNAMESE HOME ...
2017-01-17 Unlike American beef stew, Bò Kho is very aromatic. It's spiced with earthy Southeast Asian flavors: lemon grass, ginger, garlic, shallots, and red curry powder (a blend of red chilies, coriander, cardamon, star anise and cumin). The meats in Bò Kho is beef chucks, but more traditional versions include beef tendons, shanks, flanks and ox ...
From vickypham.com
Estimated Reading Time 4 mins


SLOW COOKER BEEF STEW (BO KHO) - RECIPE & VIDEO - RUNAWAYRICE
2019-04-17 Notes on the Slow Cooker Beef Stew (Bo Kho) Recipe, Tips and Tricks. The beef tendon is an optional ingredient. If you enjoy beef tendon, it’s wonderful in this stew and adds delicious texture and crunch. If you’re not familiar with how to prepare and cook beef tendon, please watch the video for some helpful tips. Searing the meat is an important step when …
From runawayrice.com


VIETNAMESE BEEF STEW - Bò KHO | HELEN'S RECIPES - YOUTUBE
Ingredients (4-6 servings)1.3 kg (3 lb) beef2 tsp sugar1 tsp salt1 tsp chicken stock1/2 tsp pepper2 tsp five-spice/ bo kho powder2 tbsp minced garlic1 tbsp g...
From youtube.com


VIETNAMESE SOUP BO KHO - ALL INFORMATION ABOUT HEALTHY ...
Authentic Vietnamese Bo Kho - Braised Beef Stew - Cooking ... great cookingwithlane.com. Instructions for Making Bo Kho Vietnamese Beef Stew Heat a pot on medium heat. Add in 2 tablespoons of vegetable oil. Once the vegetable oil is heated up, stir in garlic and shallots until slightly golden. Add in a tablespoon of the spicy stewed beef flavor ...
From therecipes.info


THỊT BÒ KHÔ - HOW TO MAKE BEEF JERKY (VIETNAMESE THIT KHO ...
Cách làm THỊT BÒ KHÔ Learn how to make Vietnamese BEEF JERKY (Kho Bo), this recipe is super easy and delicious with easy ingredients.Please Subscribe for mor...
From youtube.com


Bò KHO (VIETNAMESE BEEF STEW) | RECIPE CART
2 lb beef shank (cut into 3/4 - 1" pieces) tap water 1 tbsp salt 2 tbsp soy sauce 2 tbsp hoisin sauce 2 tsp salt 1 tsp Vietnamese beef stew seasoning 2 tbsp neutral cooking oil 4 cloves garlic (roughly chopped) 1 tsp paprika (optional, for extra color boost) 1 tbsp Vietnamese beef stew seasoning 1 medium onion (quartered) 1.5 tbs fresh ginger (sliced or pounded) 1-2 stalks …
From getrecipecart.com


AROMATIC AND SPICY BEEF STEW THIT BO KHO RECIPES
Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
From tfrecipes.com


AROMATIC AND SPICY BEEF STEW (THIT BO KHO) RECIPE | EAT ...
Save this Aromatic and spicy beef stew (Thit bo kho) recipe and more from Madhur Jaffrey's Far Eastern Cookery to your own online collection at EatYourBooks.com
From eatyourbooks.com


AROMATIC AND SPICY BEEF STEW (THIT BO KHO)
Aromatic And Spicy Beef Stew (thit Bo Kho) Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs Ingredients. Servings: 6; 3 1/2 lbs stewing beef ; 2 onions ; 5 garlic cloves ; 12 shallots or 12 pickling onions ; 1 stick lemongrass ; 7 tablespoons vegetable oil ; 6 tablespoons yellow bean sauce ; 1 teaspoon chili powder ; 4 star anise ; 1/2 stick cinnamon ; …
From worldbestgarlicrecipes.blogspot.com


BEEF STEW RECIPE (BO KHO) | BEEF STEW RECIPE, BEEF STEW, STEW
Sep 18, 2012 - Beef Stew Recipe (Bo Kho)Ingredients: 2.5 lbs beef tendon 2 lbs beef shank 1 can (28 oz.) spicy stewed beef broth1 1/2 Tbs fish sauce (as needed) 1 oz. orien...
From pinterest.com


BO KHO (VIETNAMESE BRAISED BEEF STEW) RECIPE - FOOD NEWS
Unlike American beef stew, Bò Kho is very aromatic. It's spiced with earthy Southeast Asian flavors: lemon grass, ginger, garlic, shallots, and red curry powder (a blend of red chilies, coriander, cardamon, star anise and cumin). The meats in Bò Kho is beef chucks, but more traditional versions include beef tendons, shanks, flanks and ox tails. Bo Kho is a spicy and …
From foodnewsnews.com


VIETNAMESE CINNAMON-BRAISED BEEF STEW (THIT BO KHO ...
Jan 30, 2017 - An aromatic and popular dish enjoyed in Northern Vietnam during Tet, the Vietnamese New Year. Normally made with beef tendon, this version uses stew meat.
From pinterest.com


Bò KHO RECIPE (VIETNAMESE BEEF STEW) - FOOD NEWS
Bo Kho (Vietnamese Braised Beef Stew) Recipe. Green Papaya Salad with Beef Jerky Recipe (Goi Du Du Bo Kho) Viet World Kitchen. salad, sriracha hot chili sauce, sugar, beef jerky, green papaya and 11 more. ... seasoning salt, worcestershire sauce, soy sauce, beef brisket and 4 more. Beef Jerky Homesick Texan. Bo kho 's distinct taste comes from the use of …
From foodnewsnews.com


BO KHO RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Bo Kho (Vietnamese Braised Beef Stew) Recipe - NYT Cooking great cooking.nytimes.com. Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked …
From therecipes.info


SPICY BEEF STEW BO KHO RECIPES
Cook beef in batches until browned, about 30 seconds per side. Transfer beef to a plate. Reduce heat to medium-low. Add onion; cook and stir until soft, about 5 minutes. Stir in tomatoes and salt. Simmer until thickened into a paste, 12 to 14 minutes.
From tfrecipes.com


Related Search