Bo Kho Xuan Hong Recipes

Bò KHO (VIETNAMESE BEEF STEW)

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.

VIETNAMESE BEEF STEW (Bò KHO)

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).

BO KHO: SPICY VIETNAMESE BEEF STEW WITH NOODLES

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.

BO KHO (VIETNAMESE BEEF STEW)

Steps:

• Cut the beef into 1 1/2 inch chunks and place it in large bowl
• Roughly chop the garlic and onions and place it in the bowl
• Slice the ginger and cut them into thick matchsticks and place it in the bowl
• Add the five spice, fish sauce and cola in the bowl
• Peel the kiwi and smash it with the fork, put the smashed kiwi in the bowl
• Mix everything well and marinate it overnight in the fridge. If you're pressed for time, marinate it for at least 4 hours in room temperature.It's important not to marinate it for more than 24 hours because kiwi is a very strong meat tenderizer, and it may tenderize the meat too much and make it mushy.
• Remove the marinating beef from the fridge and drain the liquid.
• Discard the arromatics (the onions, garlic and ginger). Don't worry we use fresh arromatics for the stew.
• Let the beef sit in room temperature for an hour, this will help with the browning of the beef since the beef won't be as cold.
• Peel and slice an onion and set it a side
• Peel and roughly chop the garlic and set it a side
• Slice the ginger and set it a side
• Peel and chop the carrot into 2 inch chunks and set it aside
• Peel the dried outer layer of the lemongrass and cut off the dried tips and discard it. Wash the lemongrass to remove any sand. Cut the lemongrass into 2-3 inch chunks and smash it with a rolling pin or the blunt back of your knife to release the oils.
• Place a large heavy bottom pot or a dutch oven over the stove on medium heat and add a bit of oil with 1-2 tablespoons of butter
• When the pot is hot, add the beef in one at a time, careful not too crowd it too much. Brown the beef in batches. (The beef browns better if you touch it less, it gives it a chance to form a crust)
• Once all the beef has browned, add all the beef back in and add in the chopped onions, garlic, ginger, lemongrass, cinnamon stick and star anise and toast it with the meat for about 5 minutes
• Add in the tomato paste and mix everything well, cook for another 2-3 minutes
• Add in the cooking wine, beef broth and bay leaves and gently scrape the bottom of the pan if there are brown bits stuck to the bottom (this is flavor).
• Bring it to a boil. Once it has started boiling, reduce the heat to low and put a lid on it and let it simmer. Set a timer for 2 1/2 hours. (If you are using oxtail or beef shank, you will need to cook it a lot longer, by approximately 1 hour more)
• Once 2 1/2 hours have passed, stir the stew and check the beef for tenderness. If it is still tough continue to cook it for another 30 minutes. If the stew needs more liquid, add more beef broth or water.
• Once it is tender, add in the carrots and continue to cook it for another 30 minutes with the lid on until the carrots are soft
• Add the fish sauce and adjust it to your taste
• Fish out the lemongrass, star anise and bay leaves and serve with a Vietnamese baguette or with rice.
• Use the same steps in 'Putting It Together', but once the stew is done add in 1-3 cups of beef broth (depending on how thin you want the soup)
• Add fish sauce to taste
• Serve with noodles and thinly sliced sweet onions. Garnish with lime wedges and thai basil.

BO KHO (VIETNAMESE BRAISED BEEF STEW)

Steps:

• Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
• Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
• Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
• Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
• Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
• Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
• To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.