Bò Kho (Vietnamese Beef Stew)
Món truyền thống · Vietnamese
A rich and aromatic Vietnamese beef stew, slow-cooked with lemongrass, star anise, cinnamon, and annatto seeds for a deep, complex flavor. Traditionally served with banh mi or noodles.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Beef chuck1 kg
- Carrots300 g
- Lemongrass stalks3
- Garlic cloves5
- Shallots2
- Ginger1 inch piece
- Annatto seeds2 tbsp
- Star anise3
- Cinnamon stick1
- Curry powder2 tbsp
- Tomato paste2 tbsp
- Fish sauce3 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Vegetable oil2 tbsp
- Cilantrofor garnish
Các bước
- 1
Cut beef into 2-inch cubes. Peel and chop carrots into large chunks.
- 2
Bruise lemongrass stalks and cut into 2-inch pieces. Mince garlic and shallots. Grate ginger.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add annatto seeds and cook for 1-2 minutes until oil turns red. Strain and discard seeds, reserving the infused oil.
- 4
In the same pot, add minced garlic, shallots, and ginger. Sauté until fragrant, about 2 minutes.
- 5
Add beef cubes and sear on all sides until browned.
- 6
Stir in curry powder and tomato paste. Cook for 1 minute until fragrant.
- 7
Add lemongrass, star anise, cinnamon stick, fish sauce, sugar, salt, and pepper. Pour in enough water to cover the beef.
- 8
Bring to a boil, then reduce heat to low, cover, and simmer for at least 2-3 hours, or until beef is very tender. Skim off any foam or excess fat.
- 9
Add carrots during the last 30-45 minutes of cooking, or until tender.
- 10
Adjust seasoning with salt and pepper if needed. Remove lemongrass, star anise, and cinnamon stick before serving.
- 11
Serve hot, garnished with fresh cilantro.
